Chef Cara Stadler’s dumpling wrapper recipe results in tender, delicate dumpling skins.
Slideshow:More Dumpling Recipes
1 1/4 cups all-purpose flour, plus more for dusting
3/4 cup boiling water
How to Make It
Put the flour into a medium bowl. Slowly drizzle in the boiling water and mix with a wooden spoon until the mixture just comes together. Turn it out onto a lightly floured surface and knead until a smooth dough forms, 5 minutes. Return the dough to the bowl and cover with plastic wrap. Let rest at room temperature for at least 1 hour or up to 4 hours.
Turn the dough out onto a lightly floured work surface and, using a sharp knife, cut it into 36 equal pieces (9 to 10 grams each). Roll each piece into a ball. Using a small, lightly floured rolling pin, roll out 1 ball of dough to a 1/8-inch-thick round, then roll out just the outer edge until it is 1/16 inch thick and the wrapper is 3 1/2 inches in diameter. (To hold the filling properly, the wrapper should be slightly thicker in the center than at the edge.)
Transfer the wrapper to a parchment paper–lined baking sheet and cover with a damp kitchen towel. Repeat with the remaining balls of dough.
The dough can be refrigerated for 2 days and brought to room temperature before rolling out.
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