Dumpling Wrappers

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. 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 2

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 l'm a beginner, I decided to use method one, which is the easiest.

Step 3

1. 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.

Step 4

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.

Step 5

You can then cook them from frozen!