Step 1

Use a large wooden spoon to stir the ingredients together in a large bowl until all of the water is absorbed. The ingredients will not come completely together until you knead the dough. FYI - The dumpling dough will be only a "shaggy dough" until kneaded.

Step 2

Knead the dough by hand for roughly 5-10 minutes until the dough is completely mixed together (and it forms a single large clump of dough - see picture at top of page). FYI - You can also use an electric stand mixer with dough hook. Pour all of the wet & dry ingredients into the electric stand mixer bowl. Set the mixer on a low speed (i.e. 2 or and then mix for 2-3 minutes. Remove the dough from the mixer and then finish with a small amount of hand kneading (i.e. 1-2 minutes) until it forms a single lump of dough.

Step 3

Place the dough in a large bowl. Cover the bowl with plastic wrap & leave the dough inside the bowl to rest for 1 hour.

Step 4

After the hour, pour the dough onto a large baking mat or cutting board. FYI - Prior to pouring out the dough, sprinkle a little flour on the cutting board/baking mat in order to prevent the dough from sticking when it is rolled out. You should also sprinkle a little flour on top of the dough in order to prevent any sticking.

Step 5

Roll out the dough until it is roughly 1/16 inches thick. FYI - If the dough is too large for your cutting board or dough mat, you can divide the dough in half. Rolling out one half and making the dumpling wrappers (before rolling out the other dough half).

Step 6

After rolling out the dough, you should use a 3 or 4 inch cookie cutter to cut out perfectly round dumpling wrappers.

Step 7

Please read the tips section for more information on how to make this recipe successfully.