Dumpling Dough
- 30m Prep Time
- 0sCook Time
- 50m Ready In
A simple dumpling dough made with all-purpose flour and warm water. The dough is versatile and can be used for dumplings, green onion pancakes, or hand-cut noodles.
Ingredients
- 591 ml unbleached all-purpose flour
- 177 ml warm water
- 14.8 ml warm water
Nutrition (per serving, estimated)
Estimated based off 3 of 3 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 1.17 mg
- Iron: 0.33 mg
- Magnesium: 1.59 mg
- Phosphorus: 7.59 mg
- Potassium: 7.52 mg
- Zinc: 0.05 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 591 ml unbleached all-purpose flour
- 177 ml warm water
- 14.8 ml warm water
Let's Cook
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Step 1.
Place 2½ cups unbleached all-purpose flour in a large bowl. Add ¾ cup plus 1 tablespoon warm water (105–110°F). Stir with a rubber spatula, wooden spoon, chopsticks, or your fingers until a shaggy ball forms.
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Step 2.
Knead the dough in the bowl with your hands, incorporating any remaining flour, until the dough feels slightly tacky but not damp and does not stick to your fingers.
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Step 3.
Lightly dust your work surface with flour. Turn the dough out and knead for about 2 minutes until smooth. Cover with a damp towel or plastic wrap and let rest at room temperature for at least 20 minutes (longer is fine).
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Step 4.
Alternatively, use a stand mixer: add flour to the bowl, then gradually add water while running the dough hook on medium-low. Knead for 2 minutes. Cover and rest 20 minutes. The dough can hold several hours at room temperature; if it becomes sticky, knead in 1–2 tablespoons flour to refresh.
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Step 5.
After resting, divide the dough in half. On a lightly floured surface, roll each half into a rope about ¾ inch in diameter and 18 inches long. Cut each rope into ¾-inch-thick pieces (each about 9–10 grams).
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Step 6.
Roll each piece into a small ball, then flatten between your palms into a disc resembling a wafer cookie. Press your thumb gently into the center to create a small indentation.
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Step 7.
Position a Chinese rolling pin at the base of the disc. Roll forward and back without lifting the pin. Turn the dough 90° and repeat. Turn another 90° and repeat, forming a rough circle.
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Step 8.
For the second revolution, roll the pin only halfway up the dough each time. For the third revolution, roll only a third of the way up, leaving the center slightly thicker than the edges. The wrapper should be about 3¼ inches in diameter. If it's lopsided, bunch it into a ball and start again.
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Step 9.
Roll out only about six wrappers at a time to prevent sticking and drying edges. Keep remaining dough covered. Use wrappers immediately or store-bought dumpling wrappers (dab water on edges to seal).