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Grab a rolling pin and some extra flour — you're making homemade dumpling dough!

Dig into Chinese comfort food with Hsiao-Ching Chou’s new collection of easy-to-make classics. If you’re going to make homemade dumplings, why not take it one step further? Learn to make dumpling dough from scratch and you’ll never have an excuse to not churn out these savory parcels by the dozen. 

All-purpose flour and water. It really doesn’t get more straightforward than that. What takes practice is using your eyes and sense of touch to determine just how thirsty the flour is on a given day, because the moisture content of the flour and the humidity in the air both can affect how the dough comes together. I tell you this so that you know you need to pay attention, but I don’t want you to stress about these factors. If the dough feels too sticky, then a little more flour will bring the dough back into balance. The recipe calls for warm water because flour absorbs warm water more easily and it creates a more supple texture. This dough can be used for dumplings, Green Onion Pancakes, or Home-Style Hand-Cut Noodles. You will need a Chinese rolling pin. This recipe yields enough dumplings that you can freeze extras to serve another time.

Note: These dimensions are meant as a guideline. You could make these larger, if you’d like. You would end up with fewer dumplings and each would require more filling. The key is to keep the size consistent, so the dumplings cook consistently. I wouldn’t make these smaller, however, because it makes it more challenging to fold the dumplings, especially if you have big hands or you are a beginner.

If you don’t have time to make your own wrappers, you can use store-bought dumpling or gyoza wrappers. There are many brands available, and most stores these days sell at least one type of dumpling wrapper. At Chinese markets, you can usually find thin, medium, and thick dumpling wrappers. The thicker ones are better for pot stickers, because they won’t tear as easily. Dab water on the edges to help seal.

Reprinted with permission from Chinese Soul Food