Homemade dumplings are a great treat. Make a large batch and freeze them, they can be steamed straight from the freezer. If, like me, you can’t find dumpling wrappers near your house, make this dough yourself!
- 600gr flour
- 425ml boiling water
Makes approximately 75 dumplings
Knead together the flour and boiling water to make a consistent dough without lumps. Now knead the dough some but don’t work it too much, about 2 minutes is enough, to make it somewhat elastic. Place it in a closed bag to rest for 30 minutes on room temperature. Make sure the bag is well closed, you want the steam to soften the dough.
When using the dough roll parts out to a 2.5cm (1 inch) thick log and cut 1.5cm pieces off of it. Keep the discs under plastic wrap to stop them drying out while you roll each out to a 7-8cm disc with a thicker bottom and thinner edges (to avoid any filling soaking the bottom or leaking out).
After filling, steam the dumplings for 15 minutes or boil them for 8-10 minutes.
I usually use this dough to make two or three different kinds of dumplings in one go.