Dinner Recipes

How To Make Dumpling Wrappers | Vegan Recipe



You can use these easy-to-make dumpling wrappers for gyoza, wontons, potstickers, and more. It’s the same recipe whether you are planning to boil, steam or fry your dumplings.

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Links mentioned in this video:

Beefy Beefless Seitan: https://www.youtube.com/watch?v=hlODaKhgla8&index=4&list=PL6QDlGTnYxpGYJqWWWHXbqNYMHz6UIn4Q

Apple “Honey”: https://www.youtube.com/watch?v=VNJZkFHfY_c&index=1&list=PL6QDlGTnYxpEyZAFOfxIpPTE11gnMEXcI

Pasta From Scratch: https://www.youtube.com/watch?v=rMwPZvqglu4

Singapore Curry Noodles: https://www.youtube.com/watch?v=aXH_JYjakHI&index=15&list=PL6QDlGTnYxpG6_BXIGKnpzQxRqWVbDYCE

Mushroom Dumplings: https://www.youtube.com/watch?v=J4TwlMg3fhM

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DUMPLING WRAPPERS RECIPE
Makes about 24 x 3″ diameter wrappers
Printable recipe here: http://www.marystestkitchen.com/easy-wonton-wrappers-or-gyoza-wrappers-or-dumplings-wrappers-vegan-recipe/

INGREDIENTS (US)
1 1/2 cups all-purpose flour
1/2 cup hot water, just boiled
cornstarch for dusting

INGREDIENTS (Metric)
190g all-purpose flour
118ml* hot water, just boiled
cornstarch for dusting

*the video says 125ml, use 118ml at first and add more if necessary

DIRECTIONS
Place the flour in a mixing bowl and create a well in the center.

Add the water slowly to the well while stirring to combine the flour and water gradually.

Stir together until all the water is absorbed.

With clean hands, gather the dough into a ball. Turn it on to a clean surface and knead for one minute. The dough should not stick; add a small amount of flour if necessary.

Place the dough back into the bowl and cover with a plate or lid.
Let the dough rest for 30 minutes to an hour.

Divide the dough into managable pieces if you like. Dust the work surface with a little cornstarch if the dough sticks.

Roll out the dough into a large flat piece, about 1-3 millimeters thick (1/32″ to 1/16″).

Cut the dough into squares or use a cookie cutter or cup to cut out circles. The size is up to you but I like to make wrappers 3″ to 4″ wide.

Remove the trim, knead it into a ball and place in the covered bowl for a few minutes. Then roll it out to create more wrappers.

Dust the wrappers with cornstarch before stacking them up.
Use right away or store in an airtight container in the fridge for up to 5 days.

NOTES
For wonton and gyoza, the ideal thickness is between 1 and 2 millimeters.

To freeze the dumpling wrappers, wrap up an entire stack with plastic wrap and place in the freezer. To use, place the frozen wrappers in the refrigerator until completely thawed.

If you can’t get the dough thin enough at first, just roll it as thin as possible, then cut out the pieces. Then roll out each piece a bit further. It is easier to roll small pieces of dough thin and evenly than larger pieces.
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