The first part of this recipe is for the filling. I successfully made my own dumpling wrappers. But if you don't want to, just use store bought! These dumplings are delicious pan fried and dipped into your favourite sauce (I do like sweet chili!) or simmered in a brothy soup. There is something really special about making dumplings. They are wholesome & delicious, definitely a labour of love.
Yield: Enough filling for about 40 - 50 dumplings
The thing with making a dough like this is unless you are weighing the flour and water, you will probably need to adjust the amounts a bit. This is intuitive for me because I know what dough should feel like. You can add a bit more water, then if it gets too sticky, you can dust with more flour. The dough should be a bit "tacky", but not sticky, not dry.
The trick for rolling the dough is to let it rest for 30-60 minutes to become pliable. Once it has rested you don't want to knead it again before rolling it out. The gluten needs to be relaxed to be pliable. I use a large biscuit cutter to cut out my wrappers instead of rolling individual circles (so tedious). Then to reroll scraps, I bring the scraps together and knead it a bit, if it's not coming together easily because of the dusting of flour from rolling the first time, I just splash water on my hands and keep bringing it together, adding tiny amounts of water as needed. Once you have a dough ball formed you can let it rest for 30 minutes before re - rolling.
Assemble the dumplings:
Hey! I'm Trisha