8/3/2019 Basic Dumpling Dough Recipe

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Basic Dumpling Dough Recipe

TIME/SERVINGS

Makes: Makes about 1 pound, enough for 32 medium or 24 large dumplings

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From: Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More , by Andrea Nguyen 

This dough is the foundation of many excellent dumplings, including Chinese jiǎozi, Korean

mandu, and Nepali momo. The process of making the dough is easy to master, especially with a

little help from modern tools such as a food processor (though you can mix the dough by hand).

Asian wheat flour wrappers may be made with cold or hot water—the temperature istraditionally dictated by the cooking method. Boiled dumplings are said to require thicker skins

made from cold-water dough in order to withstand the pressures of boiling, whereas panfried and

steamed dumplings require thinner skins made from hot-water dough for their gentler cooking processes. Over the years, I’ve found that homemade wrappers of medium thickness, a scant 1/8

inch thick in the center and about 1/16 inch thick at the rim, work well for all cooking methods.

Producing medium-thick wrappers is easier with hot-water dough as it is more yielding than itscold-water counterpart. The resulting wrappers taste superior to store-bought ones, and they need

no water to seal. Grocery store all-purpose flour with a moderate amount of gluten, such as Gold

Medal brand, works exceptionally well.

INGREDIENTS

• 10 ounces (2 cups) unbleached all-purpose flour • About 3/4 cup just-boiled water (see Note)

INSTRUCTIONS

1. To prepare the dough in a food processor, put the flour in the work bowl. With the

machine running, add 3/4 cup of water in a steady stream through the feed tube. As soonas all the water has been added, stop the machine and check the dough. It should look 

rough and feel soft but firm enough to hold its shape when pinched. If necessary, addwater by the teaspoon or flour by the tablespoon. When satisfied, run the machine for another 5 to 10 seconds to further knead and form a ball around the blade. Avoid

overworking the dough.

2. Alternatively, make the dough by hand. Put a bowl atop a kitchen towel to prevent it from

slipping while you work. Put the flour in the bowl and make a well in the center. Use awooden spoon or bamboo rice paddle to stir the flour while you add 3/4 cup water in a

steady stream. Aim to evenly moisten the flour. It is okay to pause to stir or add water—it

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is hard to simultaneously do both actions. When all the water has been added, you will

have lots of lumpy bits. Knead the dough in the bowl (it is not terribly hot) to bring all the

lumps into one mass; if the dough does not come together easily, add water by theteaspoon.

3. Regardless of the mixing method, transfer the dough and any bits to a work surface; flour 

your work surface only if necessary, and then sparingly. Knead the dough (it is not hot)with the heel of your hand for about 30 seconds for machine-made dough, or about 2

minutes for handmade dough. The result should be nearly smooth and somewhat elastic;

 press on the dough; it should slowly bounce back, with a light impression of your finger remaining. Place the dough in a zip-top plastic bag and seal tightly closed, expelling

excess air. Set aside to rest at room temperature for at least 15 minutes and up to 2 hours.

The dough will steam up the plastic bag and become earlobe soft, which makes wrappers

easy to work with.4. After resting, the dough can be used right away to form the wrappers. Or, refrigerate it

overnight and returned it to room temperature before using.

Note: Recipes for hot-water dough often call for boiling water to hydrate the dry ingredients, butI find that practice too dangerous and prefer to let the water rest first. For the just-boiled water,

half-fill a kettle or saucepan with water and bring it to a boil. Turn off the heat and after the

 bubbling action subsides, 30 to 90 seconds (depending on the heating vessel), pour the amountneeded into a glass measuring cup and use for making the dough. I typically wait no more than 2

minutes after boiling to use the water.

Chinese Dim Recipes 

Ingredients: Metric Units3/4 c. flour 

1/3 c. water 

Directions:Make your own dumpling wrappers! 

In a medium bowl, combine 3/4 c. flour with about 1/3 c. water.

Generously flour a board. Turn out dough onto floured surface and knead 3-4 minutes until

smooth and elastic.

Form dough into a 9-inch cylinder. Cut it in half crosswise(diagonal). Dust with flour and cover 

loosely. Let rest 20 min. at room temperature.

After the dough rests, roll each cylinder out to about 12 inches. Cut into 24 pieces. Use a rolling pin to roll thinly enough for dumplings.

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English name; Steamed Korean dumpling

 

Ingredients ManDoo Skin: Wheat flour (2C), salt (1 tea spoon), water

ManDoo stuffing: finely chopped pork (100g), tofu (1/4), cabbage Kimchi (1/4), bean

sprout (100g), DangMyen Noodle (30g), salt (1 tea spoon), chopped garlic (1/2 table

spoon), chopped ginger (1 tea spoon), black pepper

Dipping sauce: soy sauce (2 table spoons), vinegar (1 table spoon), chopped

scallion(bwg merah) (1 tea spoon), chopped garlic (1 tea spoon), ginger (1 tea

spoon)

 

Recipe

1. Put the noodles in a bowl of water to soften then chop it.

2. Squeeze to remove excess juice from Kimchi and then chop it finely.

3. Mix well pork, tofu, cooked bean sprouts, DangMyen noodle with seasoning.

4. Make small balls of ManDoo dough. Then roll them to make flat circles 4 inches

across.

5. Put stuffing onto ManDoo skin and close to create nice dumpling shape.

6. Put a cotton cloth in a steam pot then cook ManDoo about 10-15 mins.

cooking tips 

Knead the dough as much as you can to make a firmer wrapping skin. Serve with

DanMooJi (Korean radish pickle). Radish helps digestion of any meat. You can

prepare a large quantity of ManDoo and steam. Then allow to cool and store in a

freezer. You can cook ManDoo soup or fried ManDoo at any time. No need to

defrost.