Cooklist AI
Easy Homemade Asian Dumpling Wrappers
Master the art of making homemade Asian dumpling wrappers with just a few simple ingredients. Achieve the perfect consistency dough for different types of Asian dumplings like Wontons and Gyoza. You can even freeze them for a quick and easy meal later!
2
30 min
TOTAL TIME
43
CALORIES
$0.02
PER SERVING
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REMIX RECIPE
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Ingredients
5 INGREDIENTS
40 SERVINGS
2 1/2 cups all purpose flour
Directions
11 STEPS
30 min
PREP TIME
30 min
TOTAL TIME
1
In a bowl, whisk together the all-purpose flour and salt.
2
Add the hot water and vegetable oil, and mix with chopsticks or a fork until all the liquid is absorbed by the flour.
3
Transfer the dough to a clean work surface and knead with your hands for about 5 minutes until a smooth and soft dough forms.
4
Form the dough into a ball, wrap tightly in plastic wrap, and refrigerate for 30 minutes.
5
After the dough has chilled, divide it into two pieces. Wrap one piece in plastic wrap and return it to the refrigerator to prevent it from drying out.
6
On a lightly floured work surface, roll out the other piece of dough to about 1/16-inch thickness.
7
For wonton wrappers, cut the rolled dough into 3x3-inch squares using a pizza cutter.
8
For gyoza wrappers, use a round 3.5-inch diameter cookie cutter or glass to cut out circles.
9
Dust the prepared wrappers with a little cornstarch and stack them on a plate, then cover with a damp cloth to prevent drying.
10
Repeat the process with the remaining dough.
11
Use the dumpling wrappers immediately or store in an airtight container in the refrigerator or freeze for later use.
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Health Info
Macros
8g
CARBS
0g
FAT
0g
PROTEIN
Allowed on these diets
VEGETARIAN
VEGAN
LACTOSE FREE
Contains these allergens
WHEAT
18 Recipes for Beef Dumpling
Frequently Asked Questions
What's the best way to fold Gyoza?
The gyoza burst while simmering, what did I do wrong?
How do I make sure my Gyoza are crispy?
What should be the ratio of vegetables to meat in the filling?
My filling is too bland. How can I add more flavor?
How do I stop gyoza wrappers from drying out?
Can I make the gyoza wrappers at home?
My gyoza sticks to the pan while frying, how do I prevent this?
Can I use chicken instead of pork for the filling?
What kind of dipping sauces can I use for Gyoza?
