Recipe for Homemade Dumpling Skins
Homemade dumpling skins are more pliable so you can fill them with more filling and because they aren’t so delicate.
Ingredients for the Dumpling Skin:
- 120g plain flour, plus extra for dusting
- pinch of salt
- 60ml warm water, plus extra if needed
Sift the flour into a large bowl, add the salt and mix together. Stir in the warm water a little at a time, mixing with a wooden spoon, until the mixture starts to come together to form a dough, you may need to add an extra teaspoon of water.
You can also use food processor.
Turn the dough out onto a lightly floured surface and knead for 10 minutes, then wrap in clingfilm and leave to rest in the refrigerator for 20 minutes.
Once it has rested, knead the dough for a further 10 minutes until smooth and elastic.
Shape the dough into a ball, then roll it out to a 2mm thickness. Cut out a circle using an 8-cm cookie cutter and leave the excess to one side.
Repeat with the remaining dough pieces, lightly dusting each dough circle with a pinch of flour and covering loosely with clingfilm as you go.
Gather together the excess dough, shape into a ball and roll out to make more dumpling skins.
Fill the dumpling skins with sweet or savoury fillings and cook as per your chosen recipe, or freeze them to use later.