Chinese Dumpling Wrappers Recipe

Homemade dumpling wrappers (Ultimate Dumpling …

WEBJan 18, 2019 · Make a loop with the dough then divide it into four parts. Roll one part (cover the rest to prevent them from drying out) into a rope then …

1. Add water to the flour gradually. Gently mix with a pair of chopsticks / spatular until no more loose flour can be seen. Then combine and knead with your hand. Leave to rest covered for 10-15 minutes then knead it into a smooth dough (see note 2).
2. Cover and rest the dough again for 30-60 minutes until it becomes soft (Chinese cooks would say “as soft as an earlobe”).
3. Make a loop with the dough then divide it into four parts. Roll one part (cover the rest to prevent them from drying out) into a rope then cut into 7-8 equal sections.
4. Press each piece into a small disc with the palm of your hand. Then use a rolling pin to flatten it into a thin disc. Dust with flour if the dough sticks (Please refer to the video below).

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Whole Wheat Dumpling Wrappers The Woks of Life

WEBNov 27, 2017 · Put the flour in a bowl, and add the water slowly, stirring as you go. Add the water in several phases, giving the flour enough time to …

1. Put the flour in a bowl, and add the water slowly, stirring as you go. Add the water in several phases, giving the flour enough time to absorb the moisture. Add just enough water to form a moist, but not sticky dough. You may need more or less than 1 cup of water, depending on ambient conditions like humidity.
2. Once you have your dough, knead it for 3 minutes, sprinkling with more flour if it becomes too sticky. Form the dough into a ball, and cover with an overturned bowl. Allow it to rest of 2 hours.
3. After the dough has rested, divide into 36 equal pieces. Roll each piece of dough into a circle, and fill with your favorite dumpling filling. Pleat each dumpling and ensure that they are tightly sealed before freezing or frying.

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Siu Mai (Shumai) Chinese steamed dumplings RecipeTin Eats

WEBFeb 7, 2020 · Fill a wok big enough to hold steamer with about 2 cups of water (Note 10). Bring to rapid simmer over medium high heat. …

1. Place pork, salt, soy sauce, rice wine, sugar with the pork meat/mince in a large mixing bowl. Mix vigorously with a spoon or use your hands until it becomes pasty (initially it will be crumbly) - about 30 seconds.
2. Form an "O" with your forefinger and thumb.
3. Line a 30cm/12" bamboo steamer (or stove steamer) with baking paper with holes in it (Note 9)
4. Provide soy sauce, Chinese black vinegar or normal white vinegar, Chinese chilli paste (or Sriracha or other chilli). Let people mix their own to their taste (I do: 3 parts soy, 1 part vinegar, as much chilli as I think I can handle).

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