Dumpling Skin
Prep time: 1 hour
Total time: 1 hour
  • 2 cups all-purpose flour
  • ¾ cup just boiled water
  • ¼ tsp salt
  1. Put the flour and salt into a bowl, mix together, and make a well in the middle.
  2. Use a wooden spoon to stir the flour while you add the water in a steady stream. Add the water in three phases to allow the flour to absorb the water. Try to evenly moisten the flour. The flour should turn into lumpy bits.
  3. Knead the dough in the bowl to bring all of the lumps into one mass. If the dough does not come together, add water by the teaspoon until it does. The dough should not be sticky.
  4. Transfer the dough to a hard work surface. I like to use a silpat. Knead the dough for 2 minutes until it is smooth and elastic. Seal the dough in a zip-top bag making sure to press out all air within the bag and let it rest for at least 15 minutes and up to 2 hours. The dough will steam up the bag and become soft and easy to work with.
  5. After the rest, cut the dough into 4 equal sections.
  6. Roll each section into a 1-inch thick log, then cut it into 8 equal pieces. Shape each piece into a rounded disc. Lightly flour the top and bottom of the disc.
  7. Use a tortilla press or two small plates covered in plastic wrap to flatten each dough disc.
  8. Use a floured rolling pin to roll out the disc even more. Holding the flattened disc gently, use a floured rolling pin to press out the outer edges of the disc. Roll back and fourth, continuing to rotate the disc until all edges have been pressed out to your desired thickness. The dumpling skin cannot be too thin because it has to hold the filling without it breaking the skin. Add flour if necessary to keep the dough from sticking and tearing. The final skin should be between 3 and 4 inches long.
  9. Note: If you do not use the dough right away, refrigerate it overnight and return it to room temperature before using.
Recipe by The Dumpling Mama | Chrissy Jee at http://www.thedumplingmama.com/2013/04/dumpling-skin-recipe/