Dumpling Wrappers, Easy, Homemade

These are so much better than store bought wrappers. They have a firmer, more pleasant mouth feel than the super thin store bought ones. Try them once, and you'll be hooked!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Combine flour, salt, and oil in a mixing bowl and use a spoon to stir in the hot water till you get a shaggy dough (it's all flaky) the amount of water may vary depending on a lot of factors like elevation, humidity, ect. You'll probably need less than the full cup.

Step 2

Once the dough is shaggy and cool enough to comfortably handle (so still warm), knead it for five to ten minutes. I usually just set a timer for ten minutes, Or feel free to use a stand mixer for this step.

Step 3

Wrap the dough in plastic wrap and let it sit for about an hour, or overnight in the fridge if you're making it ahead of time.

Step 4

To make the wrappers: Roll a portion of the dough (I usually do it about a third at a time) into a snake about thumb thick. Pinch off a portion about the size of the thumb knuckle to tip. With rolling pin, roll each into a flat circle, keeping them loosely covered in plastic wrap as you go, so they wont dry out.

Step 5

Proceed by filling, and pinching each dumpling closed. The dough is fresh, so no water is needed to seal it.

Step 6

* Also, because the dough is fresh, it's very stretchy and forgiving.