In cold weather I definitely have dumplings on my mind. My favourite childhood comfort food. My mother would often bring me a take out container full of “pot sticker” pork and spring onion dumplings when I was sick at home.
Whenever we make dumplings we always bought the wrappers from the store and I still do too. But sometimes it’s fun to make home made dumpling wrappers from scratch, especially when little people are home for the holidays and love any excuse to use a rolling pin and dust the kitchen with flour.
For the filling, refer to my previous dumplings post on Pot Sticker Dumplings. The pork and spring onion filling is the most familiar flavour, but they also benefit from the addition of about 300g prawn meat.
2 cups plain flour
3/4 just boiled water
1/4 teaspoon salt
- In a medium sized bowl, add the flour and salt and whisk to combine.
- Make a well in the centre of the flour and add half the water, stirring with a wooden spoon or a fork until the water is completely mixed through.
- Add the remaining water and stir until absorbed. Then switch to using your hands to knead the dough until it is smooth and elastic.
- Wrap the dough ball in cling film and set aside for 1-2 hours. It will sweat and become more elastic.
- Once rested, divide the dough into 4 pieces and roll into long sausage shapes. Cut each of these into 10 equal pieces so you have a total of 40 pieces.
- Shape each piece into a rough circle with your fingers. Using a rolling pin, roll each of these circles into a flat round wrapper. Try to roll from the centre outwards, turning the circle around as you go. This way the bottom of the wrapper is a little thicker than the edges, where the filling will be.
- Repeat with the remaining pieces of dough and then fill with your preferred dumpling filling. Have a look at Potstickers to give you an idea of what to fill your dumpling wrappers with!
- Wrappers will keep in the fridge overnight if well floured. They can also be frozen and defrosted before use.