Dumpling Wrappers

Accommodates Chinese Pork and Shiitake Steamed Dumplings recipe

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Place Flour in a medium bowl. Slowly add the Warm Water and mix until smooth dough forms. If dough seems sticky, add a bit more Flour (start with 2 Tbsp and go up to 1/2 cup total if needed); mix again until dough is smooth.

Step 2

Turn dough out onto a lightly Floured surface and knead until smooth, 3-4 minutes. Cover dough and let rest 2 minutes.

Step 3

Lightly Flour work surface again. Uncover dough and divide into balls. With a lightly dusted rolling pin, roll dough balls to desired thickness. Using a cutter or drinking glass, cut each into a 3 1/2-inch circle and trim excess dough from edges (do not stack the cutouts). Reroll scraps if you need more than 24 wrappers.

Step 4

If you don't plan on using the wrappers right away, cut 4-inch squares of parchment paper and stack wrappers between pieces of parchment. Place in an airtight container and store in the freezer until ready to use. Thaw at room temperature 30-60 minutes before using. Make 24-28 wrappers.

Step 5

NOTES: Dumplings vary in thickness depending on the region of origin. Follow the instructions for each recipe. For thin wrappers roll to 1/6 inch thick. For thick wrappers roll to 1/8 inch thick, and for medium roll halfway between the two measurements.