Dumpling Dough

asian dough vegetarian

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taylor's tips

Best if used the same day they're made, as the dough will dry out if you wait too long.
Make a double batch of dumplings and and freeze some, easy freezy dinner for later.
Can be used to make dumplings that are steamed, boiled, pan-fried or deep-fried.

Versatile, easy and oh-so-satisfying. Some say that hot and cold water make different consistencies of dough, but we haven’t seen any difference, so just use lukewarm!

ingredients

400 g AP flour
1 pinch salt
1 cup cold water
1 Tbsp canola oil

directions

In a medium sized bowl, add flour and salt.
Add ½ cup water and stir with a wooden spoon, until incorporated.
Add the remaining ½ cup water and oil then knead on a floured surface for 5-10 min until dough is tacky. Let rest for 10 min.
Divide dough into approximately 40 pieces (15g each).
Using a small rolling pin or straight sided glass, roll out each wrapper to 2inches in diameter.

psst!
hungry yet?

let's cook these together in class!

asian dough vegetarian

quick fire

Total Time: 1hr

Total Ingredients: 4

Skill Level: Beginner

Serves: Makes 40 dumplings

Category: Appetizers, Foundations, Hand-made meals, Japanese, Meal Prep

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Designed and Developed by Yellow Lion Media

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