Step 1

In a large bowl, mix the flour, salt, and water with a spatula, chopsticks, or your hands, until you form a rough dough. Then transfer it onto a working surface and knead for a couple of minutes into a slightly smoother dough. The dumpling dough should be slightly tacky without being sticky.The flour you use and the humidity/temperature of where you live can all affect how absorbent the flour is and the amount of water you'll need, so add a little extra flour or water, if needed, just one tsp at a time until it's right.

Step 2

Wrap the dough in plastic wrap and allow it to rest for 1 hour in the refrigerator. This time will allow the gluten to develop for a softer, more supple dough that's easier to roll out and shape. If you're using flour that contains higher levels of protein/gluten, then a slightly longer rest time is recommended.

Step 3

Add the flour, salt, and water to the bowl and mix at low speed with the dough hook attachment. Once all the water has been incorporated into the flour, increase the speed to medium-low. Continue mixing for about 2 minutes, until a dough forms and all the loose flour has been gathered into the dough. Turn off the stand mixer and transfer the dough onto a surface. Knead it by hand a few times, then shape it into a ball. Place the dough ball back into the mixing bowl and cover it with a damp towel or a silicone lid. Let it rest for 1 hour.

Step 4

While the dough rests, gather the tools you'll need: a rolling pin, a kitchen towel, and a cutter - you can use a cookie cutter, the rim of a wine glass, a small bowl, or something similar based on the size of the dumpling wrappers that you want.

Step 5

When the dough is rested, cut away a section of the dough (I used about 1/3 of it). Make sure to re-wrap the un-used dough and place it back in the fridge to stop it from drying out.Time to shape the dumpling wrappers. There are several ways to do this, including rolling out dough sheets and cutting out the shapes, weighing and individually rolling each wrapper, or the traditional Chinese/Japanese method, which relies on skill to hand-roll and shape each piece. As I'm a beginner, I decided to use method one, which is the easiest.

Step 6

Roll out the sheet to roughly 6.5 inches (16.5 cm) wide, cutting off the uneven edges. Then use a sharp knife or a pizza cutter to cut squares around 3x3 inches (7.5x7.5 cm) in size.Gather the scraps to re-roll, though it may be easiest to do this with all the scraps after rolling and cutting out from all the dough portions. Make sure the scraps are wrapped up if you aren't using them immediately.The dumpling wrappers dry out fairly quickly, so place any rolled wrappers under a kitchen towel no matter which method above that you use. If possible, get your household joining in - one person to cut the dumpling wrappers, the next to fill and pleat/seal them. Working in small batches is best to avoid them drying out.

Step 7

Using a rolling pin, roll the dough as thin as possible. Aim for 2mm for general dumpling/wonton/ potsticker wrappers and 1mm for gyoza wrappers. You should be able to see your fingers through the dough. If you have a pasta machine, you can use it to help roll out the dough.Then, using your cutter tool of choice, cut out the wrappers. If you plan on stacking the wrappers, make sure to dust each one with cornstarch liberally so they don't stick together.

Step 8

If you're brave enough to take on the measuring method, then it's best to make sure that the wrappers are even in size by weighing the dough. As a general rule:9-11g works well for smaller, thinner wrappers like gyoza wrappers.12-13g is perfect for a medium-sized dumpling.14-15g will work for larger 'potsticker' style dumplings.However, feel free to experiment to see what size (and weight) you prefer for your homemade dumpling wrappers. Most varieties aim for a size of about 3-4 inches (7.6-10cm) in diameter. With gyoza, try to aim for 1mm thickness; with other dumplings, 2mm should be fine.

Step 9

They're now ready to fill and pleat - like these mushroom dumplings. You can also fill them with other veggies, shrimp, chicken, pork, kimchi, etc.

Step 10

To store: dust each wrapper well with starch and create a stack (or stacks). Wrap the stack tightly in plastic wrap and then place that in an airtight bag, squeeze out the excess air, and store it in the fridge for 1-2 days. They may last up to 3, but it's a risk as they will begin to dry out and can turn a grey-ish color too.To freeze: starch and wrap the dumpling/gyoza wrappers as mentioned above then freeze for 1 month. To thaw the wrappers, defrost them, covered, in the fridge or on the kitchen counter, and then use as usual. Alternatively, you can prepare your filled dumplings and freeze them. You can then cook them from frozen!Make sure to use water to seal any dumpling wrappers that have been stored as the starch will inhibit its' ability to seal.