Homemade Dumpling Wrappers (Dumpling Skins/餃子皮) by Lisa Lin
#dumplings#dough#Lisa Lin#rolling pin#flour
Learn how to make tender and thin dumpling wrappers using just wheat flour and hot water. This step-by-step guide from Lisa Lin shows you how to prepare, rest, and roll the dough to create perfect dumpling skins for your favorite fillings.
Ingredients extracted via AI
Ingredients
wheat flourwater
Procedure generated via AI
Combine the plain wheat flour with very hot water heated to 110–120°F until the water is fully absorbed by the flour.
Use your hands to bring the dough together, kneading it with a claw-like motion of your fingers to thoroughly incorporate the flour.
Transfer the dough onto a work surface and knead for 2 to 3 minutes. If the dough feels sticky, dust the surface with flour as needed.
Return the dough to the bowl, cover it with a damp cloth or lid, and let it rest for at least 20 minutes, ideally about 45 minutes.
After resting, briefly knead the dough again, then use your fingers to create a large hole in the center and stretch it into a thick circle about 1 to 1.5 inches (2.5 to 3.8 cm) thick.
Using a sharp knife, cut the dough into small pieces weighing approximately 12 to 14 grams for medium dumplings or 14 to 16 grams for larger ones.
Roll each piece into small smooth balls without visible seams on the surface.
Lightly dust your work surface with flour and sprinkle some flour over the dough balls as well.
Using a smaller rolling pin (about 10 to 11 inches / 25 to 28 cm), roll each dough ball into a thin round wrapper. Roll the pin back and forth without lifting it, turning the dough 90 degrees between rolls to keep it even.
After several turns with the rolling pin, gently thin the edges of the dough circles to create thinner borders.