Homemade dumpling wrappers (饺子皮)

Step 1

Add water to the flour gradually. Gently mix with a pair of chopsticks / spatular until no more loose flour can be seen. Then combine and knead with your hand. Leave to rest covered for 10-15 minutes then knead it into a smooth dough (see note 2).

Step 2

Cover and rest the dough again for 30-60 minutes until it becomes soft (Chinese cooks would say “as soft as an earlobe”).

Step 3

Make a loop with the dough then divide it into four parts. Roll one part (cover the rest to prevent them from drying out) into a rope then cut into 7-8 equal sections.

Step 4

Press each piece into a small disc with the palm of your hand. Then use a rolling pin to flatten it into a thin disc. Dust with flour if the dough sticks (Please refer to the video below).

Step 5

Use the fresh wrappers immediately. If you wish to freeze them for later, sprinkle extra flour in between each wrapper. Pile them up then place into an air-tight plastic bag (squeeze out the air as much as possible). Defrost in the fridge then use them straightaway.