Name: How To Make Dumpling Dough Recipe
Prep time: 15 min
Total time: 1 h 15 min
Cuisine: Chinese
Ingredients: 2 cups all purpose flour (about 9 oz); 1/2 cup water (room temperature); 1/2 tsp salt; Corn starch for dusting

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Introduction

Dumpling dough is the foundation of many delicious dishes, from steamed to fried dumplings. Making your own dough at home is simple and rewarding, giving you control over texture and thickness. This recipe guides you through creating a smooth, pliable dough perfect for wrapping your favorite fillings.

The image shows a set of thin, round dough sheets arranged in a slightly overlapping row on a white marbled surface, dusted lightly with flour. Three dumplings, two neatly folded with visible pleats and one folded simply, sit to the right of the dough sheets. Behind the dumplings is a clear glass bowl containing a white creamy mixture, possibly a filling or dip. The dough sheets have a pale beige color with a soft, smooth texture, while the folded dumplings have gentle folds and a slightly thicker appearance at the edges. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour (about 9 oz)
1/2 cup water (room temperature)
1/2 tsp salt

Instructions

Step 1: In a bowl, combine the all-purpose flour and salt, mixing well with a spatula.
Step 2: Slowly add the water bit by bit while stirring with the spatula until a shaggy dough forms.
Step 3: Bring the dough together with your hand and transfer it to a work surface. Knead for about 10 minutes until the dough is smooth.
Step 4: Return the dough to the bowl, cover tightly with cling film, and let it rest for 1 hour.
Step 5: Place the rested dough on a work surface. Create a 1-inch (2.5 cm) thick ring by poking a hole in the center and gently widening it with your fingers.
Step 6: Cut the ring into 2 pieces, then each piece into 4, and finally each into 3, yielding a total of 24 pieces of dough.
Step 7: Sprinkle corn starch over the dough pieces and coat them to prevent sticking. Cover with cling film to keep them from drying out. Dust the work surface with corn starch.
Step 8: Take one piece of dough, press it with your hand, and roll it into a 2-inch disc with a rolling pin. Roll about one-third of the way in, rotate the disc, and repeat to create a thinner edge and a slightly thicker center.
Step 9: Your dumpling wrappers are now ready for filling and cooking.

Tips & Variations

Use slightly warm water if your kitchen is cold to help the dough come together easily.
For chewier dumplings, substitute part of the all-purpose flour with bread flour.
Dusting with corn starch prevents sticking better than flour alone and keeps wrappers tender.

Storage

Store unused dough pieces separated by parchment paper in an airtight container in the refrigerator for up to 2 days. If you’ve rolled out the dough, stack the wrappers with corn starch between each layer to prevent sticking. When ready to use, let refrigerated dough come to room temperature before filling. Wrapped dumplings can be frozen on a tray, then transferred to a container for up to 1 month. Cook from frozen without thawing.

How to Serve

The image shows a stack of thin, round dough pieces in the foreground on a white marbled surface dusted with flour, with one flattened dough piece laid out nearby. Behind the stack are three dumplings in different stages of folding, two with pleated edges and one simple fold, all light beige in color with a smooth, soft texture. In the background, a rolling pin with a warm wooden tone lies horizontally next to a small glass bowl filled with flour. The scene is well-lit, highlighting the soft, powdery texture of the dough and the neat folds of the dumplings. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use hot water instead of room temperature water?

For this basic dough, room temperature water is best to control the dough’s texture. Hot water is used in some recipes for softer dough, but it can make the dough harder to knead if not handled carefully.

How do I know when the dough is kneaded enough?

The dough should feel smooth, elastic, and slightly tacky but not sticky. Press it lightly — it should bounce back slowly. Kneading for about 10 minutes usually gets you there.