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JAHZKITCHEN Dumpling Wrappers

Dumpling Wrappers

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Dumpling Wrappers as thick or as thin as you want. Run the dough through a Pasta Roller and stamp out 3-inch circles or squares for Eggrolls, Wontons. This dough can be used for noodles too.
Servings: 55 Wrappers
Prep30 minutes
Rest Time1 hour

Equipment

  • 1 Pasta Roller
  • 1 3 Inch Cookie Cutter

Ingredients

  • 4 C Flour - Extra Flour for dusting
  • 1 1/2 C Hot Water
  • 1 tsp Sea Salt

Instructions

  • Mix all the ingredients together and knead for about 5 minutes or until the dough takes on a whiter color. It should feel like fresh clay or play-doh.
    Add less or more water or more flour as needed. It will be really dry at first, keep kneading and then make adjustments if necessary.
    Cover the Dough with plastic and let rest for 30 minutes or longer.
  • Divide the Dough and flatten it out, dust to run it through the pasta roller until the desired thickness is achieved. With a 3-inch Cookie cutter, stamp out the circles. Recycle the leftover dough and repeat until all the dough is used up.
  • Dust the Wrappers and stack them to use right away or to freeze for later use.
    To use Frozen wrappers, thaw just like the store bought ones before using.

Notes

 

Dusting

Use extra Flour, Cornstarch, or Potato Starch to dust the wrappers or any combination of the three.
 

Eggroll Wrappers

Add 2–3 Eggs and use Cold Water (1 1/4 C more or less, the same feel as fresh pasta). Slice into squares the same length as the Pasta Roller is wide (6 inches).
 

Wonton Wrappers

Are the same as Eggroll Wrappers but sliced into 3-inch squares. You can also stamp these out with a 3-inch cookie cutter.
 
 
 
 
Course: Ingredient
Cuisine: Chinese
Keywords: Chinese Wrapper Dough, Chinese Wrappers, Dim Sum Wrappers, Dumpling Skins, Dumpling Wrappers, Egg Roll Wrappers, Wonton Wrappers
Author: JAH