Print

Homemade Dumpling Dough Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 10 reviews

This Homemade Dumpling Dough recipe provides a versatile, easy-to-make dough perfect for crafting dumplings with a soft, supple texture. The recipe offers three methods of preparation — by hand, stand mixer, or food processor — with detailed steps ensuring perfect dough every time. It includes tips on resting the dough and shaping dumpling wrappers traditionally or with a pasta machine, yielding tender, pliable wrappers ideal for boiling, steaming, or pan-frying dumplings.

Ingredients

Dry Ingredients

  • 300 g all purpose flour (or a mix of 50% cake flour and 50% all purpose flour)
  • ¾ tsp salt

Wet Ingredients

  • 175 – 200 ml boiling water (use room temperature water if making boiled dumplings)

Additional

  • Extra flour for dusting

Instructions

  1. Mixing the flour and salt: In a bowl, combine the flour and salt thoroughly to ensure even seasoning of the dough.
  2. Create a well: Make a well in the center of the flour mixture, similar to pasta making, to gradually incorporate the water.
  3. Add hot water gradually: Slowly pour about 130 ml of boiling water into the well, mixing continuously with chopsticks or a fork until the mixture forms clumps.
  4. Incorporate remaining water: Add up to 70 ml of the remaining hot water (or room temperature water for boiled dumplings), mixing until you get a scraggly dough with dry spots and wet clumps.
  5. Hand-mix dough: Gently bring the dough together with your hands until no dry flour remains; cover the bowl with plastic wrap and let it rest for 20-30 minutes to hydrate properly.
  6. Knead the dough: After resting, knead the dough on a clean surface until it becomes smooth and supple, similar to the softness of an ear lobe.
  7. Portion and rest dough: Divide the dough into four pieces, wrap each in plastic wrap or place them in ziplock bags, and rest at room temperature for at least 30 minutes to 1 hour for optimal elasticity.
  8. Alternative mixing methods: For larger batches, use a stand mixer with a dough hook or a food processor to combine ingredients, following similar water addition and kneading steps.
  9. Shape wrappers traditionally: Roll one dough portion into a 1.5-inch diameter tube, cut into 8-9 equal pieces, then flatten and roll each piece into circles about 4 inches in diameter with slightly thicker centers.
  10. Shape wrappers using a pasta machine: Flatten dough portions and pass through the machine set on the thickest setting, progressively reducing thickness to 2-3 mm. Cut out circles 3.5-4 inches in diameter for wrappers.
  11. Store wrappers: Dust each wrapper lightly with flour and stagger them on the work surface, covering with plastic wrap or a cloth to prevent drying and sticking. Use as soon as possible for best texture.

Notes

  • Use boiling water for a softer, more pliable dough; use room temperature water if making boiled dumplings to prevent dough from becoming too soft.
  • Resting the dough is critical to hydrate the flour and develop gluten for elasticity.
  • Adjust flour or water in small increments if dough is too wet or dry during mixing and kneading.
  • Flour dusting is essential during rolling and storing to prevent sticking but should be used sparingly.
  • The dough can be refrigerated (wrapped tightly) and brought back to room temperature before use; this helps with dough handling and flavor development.
  • Practice makes perfect in rolling dumpling wrappers uniformly; beginners may prefer to use a pasta machine for consistent thickness.

Find it online: https://yumntasty.com/homemade-dumpling-dough-recipe/