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Hungry for more? This recipe was featured in a podcast episode!
This recipe makes for softer dumpling wrappers because of the corn starch and hot water. They are ideal for momos, steamed and fried dumplings. Impress your guests by getting creative with these versatile wraps.
Prep Time: 45 min
Additional: 45 min rest time
Cook time: n/a
Yield: 30 - 40 wrappers
Ingredients
200 g all purpose flour
100 g corn starch
1 tsp salt
90 ml of hot water (just coming down from a boil)
approximately 1/4 cup room temp water
40 x 5 inch square parchment papers
food scale
wooden spatula/stand mixer
pastry mat
extra flour for dusting
small rolling pin
Directions
Sift the corn starch and flour through a sieve into a stand mixer bowl. Add salt and stir.
Carefully add the hot water into the dry mix and attach a dough hook to the mixer. You want to set the mixer on a fairly high speed so that the flour incorporates with the water while it is very hot. If you don't have a stand mixer, use the handle of a wooden spatula to quickly mix the hot water into the dry mix.
When the mixture comes together, lower the speed on your mixer and add the room temp water a little at a time until a ball is formed.
Cover the bowl with a tea towel and let the dough rest until cooled (about 45 min).
Using your food scale, divide the dough into 25 - 30 g balls (depending on the size of wrapper you want). Keep these covered under a damp tea towel.
Sprinkle some flour on your pastry mat.
Flatten each ball down as much as you can with your palm.
Keep turning this disc of dough as you roll it out from centre to edge. This will keep its circular shape.
Keep rolling until the wrapper is semi translucent (should be about 4 - 5 inches in diameter).
Place parchment paper squares between the wrappers and keep them in a zip-top bag while you work on the rest of the wrappers. This will prevent them from drying out.
You can use these wrappers straight away or freeze them in the sealed zip-top bag.
Zhuzh it up!
Using a pasta bike or a dumpling wrapper press will reduce the recipe time substantially.
I coloured my dough pink using Suncore's Fuchsia Hibiscus Supercolor Powder and made piggie-shaped soup dumplings. Caution: swearing may occur when starting projects like this.
This amazing recipe was inspired by Ginger Skillet's recipe for dumpling wrappers
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