Dumpling Recipe Series: How to Wrap Your Dumplings

Home / Gyoza recipe / Dumpling Recipe Series: How to Wrap Your Dumplings

Dumpling Recipe Series: How to Wrap Your Dumplings

aglobe

Continue with the ultimate guide to make dumplings from scratch, we will be discovering the way a pro handmade her dumplings.

  1. Dust the working surface with flour and place the dough onto it. Cut 1/6 of the dough off then put the rest back the bowl and use the wet towel to cover the surface again.
  2. Use your hand to roll the dough and shape it into a long stick, 3 cm diameter. Cut the dough stick into 12 smaller dough pieces using the knife. Each of the pieces should be 12 to 14 grams.
  3. Dust both sides of every single dough piece, one piece at a time.
  4. Dust the surface. Take a dough piece and press it to a round shape. Use your rolling pin to roll the dough thinner into a round sheet. Try to control the pin so that the edge of the sheet is thinner than its center. The ideal thickness for every wrapper should be 1 ml and the diameter should be around 7 cm. It’s alright if your wrapper is not perfectly round.
  5. Since the wrapper now is thin, it will dry out really quickly, and your hands have to make movements faster. If you work slowly and the wrapper gets dry, it will be challenging to seal the dumplings. As you start to fold the dumplings, if the wrapper ever dries out, wet its edge with a bit of water and you can still seal it nicely.
  6. For each of such wrapper, the recommended amount of stuffing is 1 tablespoon or less. Too much stuffing will make it difficult for you to fold the dumplings. Place the stuffing in the center of the wrapper, fold it into half. Hold the wrapper with one hand while sealing its edge with the other hand. As you are trying to seal the dumpling by pressing the edge, do not let the stuffing touch the sealing area. If you do so, the dumpling will fall apart.
  7. It’s ok if you cannot fold your dumplings beautifully. Goals for new hands are to make the dumplings keep their shape when being boiled.
  8. Place the dumplings on the working surface that is dusted with flour beforehand. Continue to work on the rest of the dough and stuffing.
  9. It’s best to wrap your dumplings a small batch of 20 to 25 dumplings so you can cook them within 30 minutes after wrapping. Normally the dumplings stuffing contains liquid from the veggie, if you let it stay too long, the moisture will go into the dough, causing the dumplings to fall apart later when you cook them.
  10. If you are not going to cook the dumplings within 30 minutes after wrapping, freeze them.

Source:

How to Make Chinese Dumplings from Scratch https://omnivorescookbook.com/recipes/how-to-make-chinese-dumplings Accessed January 22, 2019

SNS

COMMENTS

RELATED POSTS