Dumpling wrappers

Makes 24-30 Sauces and accompaniments

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Method

Put the flour and salt in a mixing bowl and stir through with chopsticks or a fork to separate any large lumps. Add 170ml water and quickly combine until a crumbly mixture has formed. Continue to mix until it comes together as a ball of dough.

Knead for 1–2 minutes, then turn out on to the worktop. Knead the dough for 10 minutes more or until smooth and elastic. Mould into a ball and transfer to a freezer bag or a bowl covered with a damp, clean tea towel. Leave to rest at room temperature while you prepare the filling. If making the dough more than 1 hour ahead – it can be prepared up to 24 hours in advance – leave to rest in the fridge.

Once rested, knead the dough for 3–5 minutes until very supple and elastic. Cut the ball into three and put two pieces into a freezer bag or covered bowl to prevent them drying out.

Dust the worktop with flour. Roll the first dough piece into a sausage about 25cm long, then cut into equal 2cm pieces. Roll each piece into a ball. If you’re not using them immediately, store in a container in the fridge.

To make a wrapper, take one of the small dough balls and flatten it, using three fingers, into a disc, similar to a cookie. Roll as thinly as you can to form a 10cm diameter round. Dust each wrapper lightly with flour to prevent them sticking together. Repeat with the remaining dough, working a third at a time so the dough doesn’t dry out, then prepare according to your recipe.

This recipe was taken from the January/February 2021 issue of Food and Travel. To subscribe, click here.