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Preparation
3 minutes
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Cooking
30 minutes
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Difficulty
Easy
The golden, hot, chewy, and crispy dumplings are incredibly appealing. Especially, you can go to the kitchen and make the dough from all-purpose flour very simply following the guide from Tastetutorial.com below.
Ingredients for the Dumpling Dough made with all-purpose flour For 2 people
All-purpose flour 200 gr Cornstarch 50 gr Salt 1/2 teaspoon
Ingredient Image
How to Prepare Dumpling Dough made with all-purpose flour
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Mix the dough
Put 200gr of all-purpose flour, 1/2 teaspoon of salt, and 100ml of water into a bowl. Use a whisk to mix the flour evenly.
Next, use your hands to knead slightly, gathering the dough into a ball.
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Kneading the dough
Next, you take the dough out onto a clean surface, use your hands to knead by folding the dough in half and pushing it away, repeating this action continuously for about 30 times until the dough becomes a smooth and pliable mass with no flour falling outside.
During the kneading process, if you find the dough is dry, you can add 20ml of water in several small increments into the dough, while adding water, knead slowly until the dough is smooth and pliable.
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Resting the dough
Next, place the dough into a bowl and cover the top tightly with plastic wrap. Let the dough rest for 2 hours.
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Shaping the dough
After 2 hours, take the dough out, sprinkle a little cornstarch on it, and roll the dough into a long cylinder. Then, cut the dough into 10 equal parts.
For each part of the dough, round it by gathering the corners towards the center. Use cornstarch as the dusting flour, sprinkle it on the flat surface, the rolling pin, and a little on the dough ball, then roll the dough into thin pieces.
To create a nice round dough piece, use a rice bowl upside down on the dough piece as a mold, cut along the edge of the bowl and remove the excess dough. Do this for all the remaining ingredients.
Tip:- To prevent the dough pieces from sticking to each other, sprinkle a little cornstarch on the first dough piece before placing the next one on top.
- During the rolling process, it takes quite a long time, so cover the parts of the dough that haven’t been worked on to prevent them from drying out.
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Final product
The dumpling wrappers are simply made from all-purpose flour, soft and chewy, not tearing, and when fried, the wrappers are crispy and fragrant, making them very appealing.
Tips for preserving dumpling wrappers for a long time
- After making the wrappers, you can use them to wrap dumplings immediately or place them in a tightly sealed box to store in the refrigerator refrigerator for 2 – 3 days, or freeze them for up to 1 month. If frozen, take the wrappers out and place them in the fridge to thaw before wrapping the dumplings.
- Once you take the wrappers out of the refrigerator, you need to use them immediately as they will become wet and soggy if left for too long.
- If you don’t use all-purpose flour, you can use flour type 11 to make dumpling wrappers, which will taste better.
- Cornstarch helps prevent the wrappers from sticking together; alternatively, you can use dry flour as a substitute.
With the recipe for making spring roll wrapper that Tastetutorial.com guides above, hope you will have delicious and unbeatable spring rolls. Wish you success!
*Refer to images and recipes from the YouTube channel: sour lemon
