dumpling wrappers

What can make pot-stickers a minimalist dish? One approach is called takeout and is already quite common. The alternative is using the wrappers now sold in just about every supermarket. Start with those, and a filling of ground pork (beef, chicken, turkey and lamb also work), cabbage, scallions, ginger and garlic. For a vegetarian pot-sticker, cabbage can dominate, complemented by chopped shiitakes, minced tofu, minced celery and carrots, chives or a combination. Wrap, seal and cook.

Fast Pot-Stickers

pork

cabbage

ginger

garlic

soy sauce

peanut oil or vegetable oil, more or less

rice vinegar vinegar

Combine meat, cabbage, ginger, garlic, scallion whites and 2 tablespoons soy sauce in a bowl with 1/4 cup water. Lay a wrapper on a clean, dry surface, and using your finger or a brush, spread a bit of egg along half of its circumference. Place a rounded teaspoon of filling in center, fold over and seal by pinching edges together. (Do not overfill.) Place dumplings on a plate; if you want to wait a few hours before cooking, cover plate with plastic wrap and refrigerate. Or freeze, for up to two weeks.

To cook, put about 2 tablespoons oil in a large nonstick skillet and turn heat to medium-high. A minute later, add dumplings, one at a time; they can touch one another, but should still sit flat in one layer. Cook about 2 minutes, or until bottoms are lightly browned and most of the oil has been absorbed. Add 1/4 cup water per dozen dumplings to pan, and cover. Lower heat to medium, and let simmer about 3 minutes.

To make the dipping sauce, combine remaining soy sauce, green parts of scallions and vinegar.

Uncover dumplings, return heat to medium-high and cook another minute or two, until bottoms are dark brown and crisp and water evaporates. (Use more oil if necessary.) Serve hot, with sauce.

Momos are shaped like half-moons or like plump round purses. And although they can be made with store-bought wrappers, most Tibetan households here have a small wooden dowel reserved for rolling out the thin rounds of dough. Back in Tibet, wheat was even scarcer than meat, so momos were treats for special occasions like Losar, the Tibetan New Year celebration.

Tsak Sha Momos

onion

cilantro

canola oil

salt

dumpling

Sepen

In a bowl, combine the beef, onion, cilantro, ginger, oil, garlic, salt and 2 tablespoons of water. Using your hands or a spoon, mix lightly but well. Set aside, from 30 minutes to 2 hours, to develop the flavors.

Make the filling:

Lay 6 wrappers out on a work surface. Spoon about 2 teaspoons of filling onto the upper half of each wrapper. With a damp cloth, lightly moisten the edges of each wrapper and fold up and over the filling into a half-moon, gently pressing the edges to seal. To pleat the sealed edges, start at one tip of the half-moon and make small folds in the dough, pressing them flat as you work your way along the edge. There should be space for about 7 folds. Place finished dumplings on a nonstick surface and cover lightly with damp paper towels. Refrigerate if not cooking immediately.

When ready to cook, boil water in the bottom of a large steamer. Spray the steamer tray lightly with nonstick spray and gently add the dumplings, making sure they do not touch. Steam in batches for 10 minutes, until the wrappers are slightly translucent, and serve immediately.

To eat, spoon a dab of sauce onto a small plate. Pick up a dumpling and bite off one end; do not let the juice spill out. Carefully suck out the juice, then eat the rest in bites, dipping it into the sauce.

Make the dumplings:

Master the prettiest dumplings you&#039;ll ever serve your guests.

Pork and Shrimp Shumai

For the Filling:

shrimp, minced

oyster sauce

Shaoxing cooking wine

sesame oil

sugar

white pepper

scallions,

ginger,

For Assembly and Serving:

Soy sauce,

Chinese hot mustard,

This recipe yields about 35 to 40 dumpling wrappers that are about 12 to 13 grams each and 3 1/4 to 3 1/2 inches in diameter, which is a good for medium-sized potstickers potstickers. If you want to make larger dumplings, aim for wrappers that are about 14 or 16 grams, and they&#x27;ll roll out to about 3 3/4 inches in diameter. This recipe will make about 30 or so large wrappers. Feel free to adjust the size of each dumpling wrapper to your liking. If you need visuals, you can reference the photos in the blog post or the video below.

How to Make Dumpling Wrappers

(320 grams) all-purpose flour

Pour all the flour and water into a...

Pour all the flour and water into a mixing bowl. Use chopsticks or a wooden spoon to stir everything together. Mix until all the water is absorbed and shaggy pieces of dough start to form.

Then, use your hands to gather the dough...

Then, use your hands to gather the dough together. As you do this, dig into the dough with your fingers in a claw-like motion. This helps to distribute the moisture inside the dough. (See note 2 for stand mixer instructions.)

Take the dough out of the bowl and...

Take the dough out of the bowl and knead it on a surface for 2 to 3 minutes. The dough is slightly tacky, but not sticky. You shouldn’t need to flour the surface. If you find the dough is sticky, dust the surface with a little bit of flour and knead the flour into the dough.

After several minutes of kneading, you should get...

After several minutes of kneading, you should get a pretty smooth ball of dough. There may be some crags and dimples on the surface, but that’s okay. Place the dough into the bowl again, and cover the bowl with a damp towel or a silicone lid.

Let the dough rest. If you are pressed...

Let the dough rest. If you are pressed for time, you can start rolling out the dough into wrappers after about 20 minutes. However, I prefer a longer resting period of at least 45 minutes. The dough feels more supple when it rests longer, making the wrappers easier to roll out. (see note 3)

Take the dough out of the bowl and knead it a few times. Make a hole in the center of the dough with your finger. Then use your fingers to stretch out that hole in the center. Keep stretching out the dough and rotating it until you get a large ring. (See video below for reference.)

Cut the dough with a sharp knife or...

Cut the dough with a sharp knife or a bench scraper. You should now have a thick dough rope. Keep rolling out the rope until it is about 1 1/2 inches in diameter.

Now, cut out 5 small pieces of dough,...

Now, cut out 5 small pieces of dough, each weighing about 12 to 13 grams. This is about 1 tablespoon of dough. If you want larger dumplings, each piece of dough should be 14 to 16 grams. The dough dries out easily so put the dough rope back into the bowl and cover it again.

Take each piece of dough and roll it...

Take each piece of dough and roll it into a ball. Using the fleshy part of your palm, flatten each ball of dough into a disc, about 1 1/2 inches in diameter. Lightly dust each disc with flour.

Take your rolling pin into your right hand...

Take your rolling pin into your right hand and roll it over the entire surface of the disc and then roll it off. Your rolling pin never leaves the surface. Use your left and to rotate the disc 90 degrees and roll over the entire surface again. Repeat this two more times until you have rolled out the dough for two revolutions. If the disc is sticking to the rolling pin, brush it with some flour.

The third time around the wrapper, you will...

The third time around the wrapper, you will only roll over the wrapper halfway before rotating it. This ensures that the center is slightly thicker than the edges so the filling is doesn’t break through the wrapper easily. Do this for 1 to 2 revolutions around the wrapper.

For the final revolution, you will only roll...

For the final revolution, you will only roll over the edges of the dough (about 1/2 inch into the wrapper). The wrapper should be somewhere between 3 1/4 to 3 1/2 inches in diameter. If you are making larger wrappers, the wrapper should roll out to about 3 3/4 inches in diameter.

Brush some flour over the wrapper, set it...

Brush some flour over the wrapper, set it aside, and cover it with a dry towel. Roll out the 4 remaining discs. Once you’ve rolled out 5 wrappers completely, use it to make dumplings.

The dumpling wrappers form a crust easily. If...

The dumpling wrappers form a crust easily. If you are working by yourself, you don’t want to roll out more than 5 dumpling wrappers at a time.

If you want to store the wrappers for...

If you want to store the wrappers for later use, roll out the dough. Brush potato starch (or tapioca starch) over all the wrappers before stacking them up. Tightly wrap the stack of wrappers with plastic wrap. Then, transfer them into an air-tight container. You can refrigerate these for up to 2 days or freeze them for up to a month, as long as no freezer burn develops around the wrappers.

https://www.youtube.com/watch?v=lbNf8bi0zSE

Here is a comprehensive guide on how to make dumpling wrappers!

FULL RECIPE: https://healthynibblesandbits.com/how-to-make-dumpling-wrappers/

INGREDIENTS

320g all-purpose flour
175g warm water (between 110ºF to 120ºF)

0:00 Intro
0:10 Making and resting dumpling dough
2:21 Cutting dough into pieces
2:54 Shaping dough into small balls
3:36 Rolling pin suggestions
3:51 Rolling technique for dumpling wrappers
5:30 Mama Lin's attempt to roll wrappers
6:24 Dumpling pleating examples
6:40 Tips for storing rolled out wrappers
7:23 End

Equipment

Unfortunately, that small tapered rolling pin that I show in the video is no longer available on Amazon. Here is a similar one that I found: https://amzn.to/2Z0StpQ (affiliate link)

Large rolling pin by J.K. Adams: https://amzn.to/3jTlUm7 (affiliate link)

NOTES

I have a variable temperature kettle that I use to heat the water to the right temperature. You can mix cold water with boiling hot water to get the same results. Note that you'll likely need more cold water than boiling hot water. You can also run your tap at the hottest setting and use that hot water. 

In the video, I mention that the dough pieces should be between 12 to 14g for medium-sized dumplings and 14g to 16g for larger dumplings. Those are measurements that I like when I'm using the dough to make potstickers. I want the wrappers to be slightly thicker so that they can withstand the heat during the pan-frying process. It's a matter of personal preference, really. If you are making steamed or boiled dumplings, you'll probably want the dumplings skins to be thinner. For example, with xiaolongbao (小籠包/soup dumplings), I've seen many recipes recommend the wrappers to be about 9 to 10 grams each because you want the dumpling skins to be very thin. 

Also, I'm rolling out the wrappers until they're about 3.5 to 3.75 inches in diameter.

If you don't have rolling pins at all, you can use a jar to roll out the wrappers. You can also roll out sheets with a pasta machine and use a cookie cutter to cut out the shapes. The cookie cutter should be at least 3.5 inches in diameter



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How to Make Dumpling Wrappers (Dumpling Skins/餃子皮) | Lisa Lin

How to make easy Japanese Gyoza Wrappers from scratch with only 4 ingredients!

Japanese Gyoza Wrappers from Scratch (餃子の皮の作り方)

Weak flour

Strong flour

milliliters water

Salt

flour

First, measure out 100g weak flour and 100g strong flour and use a sieve to sift them into a large bowl.

Add a pinch of salt and mix it in with the flour.

Add 100ml of hot boiled water to the flour and mix with a spoon until you have a sticky dough.

Transfer the dough to a clean surface. Add a little flour to the surface if your dough is a bit sticky, but be sparing. Too much flour =  dry dough.

Knead for 10 minutes until you have a smooth ball of dough.

Wrap it up in plastic kitchen wrap and leave to rest for 30 minutes at room temperature.

Once rested, cut the dough in half and roll each piece into even cylinders.

Wrap one of them back up and set aside for later. (This is to stop it from drying out)

Cut the cylinder you kept out in half, then half again, then half again until you have 16 pieces.

Now dust your surface with flour and push one ball of dough flat down using the lower part of the palm of your hand.

With a flour dusted rolling pin, roll it up and down. Then turn the wrapper 90 degrees and roll again. Make it as thin as you can without breaking it.

Pick up the wrapper and use your fingers to pinch around the edges, making the edges even thinner and neatening the circle shape.

Generously sprinkle flour on the top and bottom of the wrapper.

Repeat steps 11 to 14 for the other 15 balls of dough.

Repeat steps 9 to 15 for the other cylinder, you will end up 32 wrappers in total.

We recommend using them straight away, but they can be stored in the refrigerator for 2-3 days or the freezer for about 1 month. (see note)

Click here to see how to make the filling and form the completed gyoza! How to make Japanese Gyoza Dumplings. (See note)

https://www.youtube.com/watch?v=CwTFVDsxHy4

Making Gyoza wrappers is actually not that hard or requiring any special ingredients! 

As long as you make them round and thin enough, they will be all good and tastier than store bought ones! :)



This video's recipe: https://sudachirecipes.com/2020/04/29/japanese-gyoza-wrappers-from-scratch/
How to make gyoza (Written recipe): https://sudachirecipes.com/2020/04/29/crispy-pan-fried-japanese-gyoza-dumplings/

How to make gyoza (Video): https://www.youtube.com/watch?v=H-UJFc_ERog&t=8s



Website: https://sudachirecipes.com/
Instagram: https://www.instagram.com/sudachi.recipes/
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#Gyoza #Gyozawrappers #Gyozarecipes

How to Make Homemade Gyoza Wrappers At Home

Master the prettiest dumplings you'll ever serve your guests.

Recipe: Pork And Shrimp Shumai

Make the filling: In a large bowl, combine all the filling ingredients and mix until incorporated.

Assemble the shumai: For each shumai, spoon 2 tablespoons of the filling into the center of a dumpling wrapper. Using a butter knife, press the edge of the wrapper in toward the center. Continue this around the circumference of the wrapper, indenting every ¼ inch.

In a steamer (preferably bamboo) set over a pot of simmering water, steam the dumplings in batches, covered, until cooked through, 10 minutes. Transfer to a platter and serve with soy sauce and Chinese hot mustard on the side.

How to make dumpling wrappers (aka dumpling skins) using just 3 ingredients and a simple process. This versatile vegan dough is perfect for use as dumpling, pierogi, wonton, and gyoza wrappers and is egg-free and freezer-friendly!

How To Make Dumpling wrappers

oz white all-purpose flour (look

water (at around 115ºF/45ºC)

tsp salt

cornstarch (for dusting)

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&#039;ll need, so add a little extra flour or water, if needed, just one tsp at a time until it&#039;s right.

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&#039;s easier to roll out and shape. If you&#039;re using flour that contains higher levels of protein/gluten, then a slightly longer rest time is recommended.

By hand

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.

With a stand mixer

While the dough rests, gather the tools you&#039;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.

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&#039;m a beginner, I decided to use method one, which is the easiest.

Step 2: Roll out the dough

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&#039;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.

For Square Wrappers

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&#039;t stick together.

For Round Wrappers

If you&#039;re brave enough to take on the measuring method, then it&#039;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 &#039;potsticker&#039; 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.

They&#039;re now ready to fill and pleat - like these mushroom dumplings. You can also fill them with other veggies, shrimp, chicken, pork, kimchi, etc.

To Measure and Roll

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&#039;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&#039; ability to seal.

How To Store Dumpling Wrappers

Learn how to make delicious homemade mandu (Korean dumplings) from scratch with these step-by-step instructions. Filled with pork, cabbage, chives, and Korean sweet potato noodles, these mandu couldn&#039;t be more delicious. Recipe makes 40 large dumplings.

Homemade Mandu (Korean Dumplings)

oz napa cabbage

oz Korean glass noodles (dangmyeon)

lb pork

Asian chives

Asian leeks or green onion

sweet rice wine (mirim)

ginger paste

tbsp sesame oil

tsp black pepper

tbsp rice vinegar

Korean chili flakes (gochugaru) (optional)

Chop napa cabbage finely and put it in a mixing bowl. Sprinkle 1 tsp salt and toss together; let it sit for 10 minutes. When the cabbage becomes lifeless, squeeze it out to get rid of moisture.

Boil Korean sweet potato noodles according to the package directions, about 6-7 minutes. Rinse in cold water and drain well. Chop into small pieces.

Put pork, cabbage, chives, leeks, and noodles in a large mixing bowl. Season with soy sauce, sweet rice wine, ginger, sesame oil, and pepper; mix well with your hand until all the ingredients are well incorporated.

To make the mandu filling

Put a heaping tablespoon of filling in the middle of wrapper, wet the edges of wrapper with water using your finger. Fold the wrapper in half and pinch the edges together. Bring the both ends toward the center. Pinch the ends together to complete.

To shape half moon dumplings

Put some filling in the middle of the wrapper and wet the edges with water using your finger. Bring one edge to the other and pinch in the center first, then make a small pleat on one side facing toward the center. Continue to make more pleats, usually about 4 pleats. Create the same number of pleats on the other side, facing the pleats toward the center.

To shape pleated dumplings

Bring a small amount of water in a large pot to boil. Make sure the bottom of your steamer doesn&#39;t touch the water. Place mandu without touching each other in a bamboo steamer (or regular steamer), lined with a cheese cloth or a steam liner. When the water boils, place the steamer over or in the pot. Cover and steam for 5 minutes. Serve immediately.

Meanwhile, make dipping sauce to go with dumplings. Combine all the sauce ingredients and drizzle it over dumplings.

To steam the mandu (dumplings)

Try these homemade dumpling wrappers for Korean mandu. It has softer and chewier texture than the regular dumpling wrappers.

Korean Homemade Dumpling Wrappers (Mandu-pi)

all-purpose flour

sweet rice flour (chapssal-garu)

tbsp constarch

vegetable oil

water (+ 2 tbsp more, if needed)

To make the dumpling dough, mix flour, sweet rice flour, and cornstarch in a large mixing bowl.

Add oil and water; mix with a spoon. Do not add all the water at once. Gradually add water until it forms a rather thick dough. You can add more water if needed.

Knead the dough with your hand for 2-3 minutes until smooth. Wrap in plastic and let the dough rest for 30 minutes in the room temperature or a few hours in the fridge. Bring to a room temperature before you roll out.

Roll the dough into a long log with about 1 1/2-inch in diameter.

To make large wrappers (5-inch), cut into 40-45 pieces. Each piece should weigh about 30g (1oz).  To make smaller wrappers (about 4-inch), cut into 55-60 pieces. Each piece should weigh about 20g (0.7oz).

Roll each dough pieces into a round wrapper with a small rolling pin, about 5-inch in diameter. Dust with flour before you put the next wrapper on top to prevent from sticking.

Make homemade dumpling wrappers from scratch with this easy recipe with step-by-step photos. These dumpling wrappers are perfect for potstickers or gyozas.

Homemade Dumpling Wrappers

300 g (2 cups) plain flour (all-purpose flour)

200 ml (3/4 cup plus 2 teaspoons) boiling water

Measure the flour and salt into the bowl of an electric stand mixer fitted with a dough hook.

Keep mixing until all of the water is incorporated.

Add more water as necessary until the mixture comes together into a dough.

Knead on low-medium speed for 5-10 minutes, or until the dough is soft and smooth.

Use your thumbs to poke a hole in the centre of the dough to create a bagel or donut shape.

Cover each piece of dough with cling film.

Set the dough aside on the kitchen counter for about 30 minutes to rest.

To Make the Dumpling Wrappers

By this stage, the dough should be moist and sticky on the surface.

Cut into the dough so that it is now a long log in shape.

Roll the dough lightly in the flour so that it is no longer sticky.

Cut small pieces from the dough, about 15 g/0.5 oz each.

Roll each piece of dough into a ball, and roll out the dough into a round shape measuring about 10 cm/4 inches in diameter.

Ideally, the edges of the dough should be thinner than the centre, but it is fine if dumpling wrapper is the same thickness all over. In which case, you could also roll out the dough into a thin sheet and use a cookie cutter to cut out rounds from the dough. You can also use a pasta machine to roll out the dough (see Kitchen Notes below).

To Roll Out the Dumpling Wrappers

This was my first time making potstickers and the dumpling wrappers from scratch. They were so delicious! Your recipes and photos are so helpful.

Very good recipe. The dough was much easier to make than I expected and very delicious too.

Great recipe! My kids and I tried your potsticker recipe on the weekend and had a fun time making them. I will make a double batch next time to freeze some! They are so good.

I've made this recipe twice and the dumplings tasted great.

Excellent recipe. Made several times now.

Thank you for the recipe! I loved making the dumplings from scratch and these wrappers had the perfect taste and texture.

Wow, these dumpling wrappers tasted delicious. And they were so easy to make! I made them with your pork filling - the best dumplings ever!

Delicious! I made your potsticker recipe with these dumpling wrappers and they were just amazing!

Great recipe, dumplings turned out fantastic!

Yummy recipe! Definitely worth the time making these dumpling wrappers from scratch.

I used your recipe over the weekend for the LNY and it was perfect.

Amazing recipe for dumpling wrappers! Definitely worth the time and effort.

Homemade dumpling wrappers packed with a tofu and veggie filling! These vegetable dumplings are pan-fried to get that really nice golden brown crust before being cooked with a little water to steam and evenly cook the wrappers.

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Top Tags

Fast Pot-Stickers

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How to Make Dumpling Wrappers

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Recipe: Pork And Shrimp Shumai

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