Hi guys,
Dumpling wrappers or wonton wrappers are super
easy to make at home. Sure, you could buy
them but who needs potential egg ingredients,
preservatives or convenience anyway.
This is also a good basic recipe to learn
in case of a zombie apocalypse and store-bought
is just not an option anymore.
The dough for these dumpling wrappers is pretty
much the same whether you want to make Chinese
boiled, steamed, or pan-fried dumplings. You
can also use this dough to make Japanese gyoza,
Korean Mandu, or Nepalese momo.
All you need are three ingredients: some hot
water that's just been boiled, all-purpose
flour and some cornstarch to keep the finished
wrappers from sticking to each other.
In a bowl, dump in your flour. Make a well
in the center of the flour and pour the water
in slowly. As you do this stir so that the
flour gets the moisture evenly.
You don't have to be too careful as the next
steps really help to distribute the moisture.
After all the water has been absorbed, go
in with clean hands and knead the bits into
a dough ball. It should be not to hot to handle
by now.
Take it to a clean surface and knead the dough
for about a minute. It will be a medium softness,
not super soft but not tough either. I have
read other recipes that tell you to knead
the dumpling dough until it's super smooth.
I never bother so I don't think you need to
either.
Now place the dough back into the bowl, cover
it with a plate and let the dough rest for
a half hour. This allows the moisture to even
out further in the dough and allows the gluten
to relax so that it's easier to roll out later.
After resting, I'm dividing the dough into
managable pieces. Just roll the pieces into
large, flat rectangles. Keep any dough that
you're not directly working with covered up
so it doesn't dry out.
Dust the dough with just a bit of flour.
As usual, I have an empty glass bottle as
a rolling pin. It's not ideal as one side
has a bump so I can't get the dough as thin
as I'd like. One or two millimeters thick
is ideal. I'm only getting down to about three
millimeters but that's ok for now.
This will be even easier if you use a proper
rolling pin. And easier still if you have
a pasta maker; just run this dough through
a few times to the desired thickness.
After you have your dough rolled out, it's
time to cut it into circles or squares.
For rectangles, I'm using a pizza slicer and
the edge of a baking pan to make long strips.
Then I fold over an edge to see where I need
to cut to make squares. If you want to be
more precise, go ahead and use a ruler. I'll
stick to my rustic aka lazy style.
Dust with cornstarch before stacking them
up. If you don't have cornstarch, you can
also use potato starch. Regular flour just
doesn't work as well.
These wrappers ended up about two inches wide,
however, before I use them, I will roll them
out a bit further so that they are thinner
and about three inches wide.
If you're making circle wrappers, use a cookie
cutter or the rim of a cup like me.
With the excess dough, ball it up, put it
back in the bowl, covered, let it rest for
a few minutes, then roll it out to make more
wrappers.
Again, these are about 2 inches in diameter
and three millimeters thick. When i actually
use them, I will roll them out a bit more
until they are about 3 inches in diameter
and about one or two millimeteres thick.
And that's it, your dumpling wrappers are
ready to use right away or place in an airtight
container and store it in the fridge. They
will keep for three to five days. After you
make the dumplings, you can freeze them and
depending on the filling they should stay
good for a month to three months.
What kind of vegan-friendly fillings would
you put in these dumpling wrappers? Let me
know in the comments below.
Thank you so much for watching this video.
If you liked it, please give it a thumbs up
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help me out. Also, please subscribe if you
haven't already. I post new easy vegan recipes
every Friday and meal inspiration videos on
Wednesdays.
Bye for now.
