Dumpling Wrappers

1. In a stand mixer, mix salt with flour and then add water. Then use hook to knead for 6-8 minutes until smooth. 2. Shape to a round ball, covered and set aside to rest for 15 minutes. Then re-knead the dough for 2-3 minutes until hardened again. Continue resting for 1 hour or longer time. Longer resting time makes the dough softer and easy to handle but the wrappers will be less elastic. 3. Shape it into a large circle. Cut the circle in halves and shape each half into a long log around 3cm in diameter. 4. Then divide the long log into small dumpling dough pieces (each around 10g). 5. Before rolling out your dumpling wrappers, dust your working surface again. Take one piece of dough and press it to a round disc. Hold the wrapper with your left hand and hold the rolling pin with right hand. Rotate the wrapper when moving your rolling pin. Repeat the process, rotate the wrapper-roll and rotate the wrapper-roll. The wrappers will have thicker center and thinner edges naturally. The wrapper should be around 8cm to 10cm in diameter. I have made a video previously where you can see the process. 6. This process might be quite difficult at the very beginning. Just keep trying. You will end up with perfect homemade dumpling wrappers. Do a small batch (3-5 wrappers for beginners) and wrap them firstly, otherwise the wrapper dries out quickly. The best working process is to get assistant to help assembling the dumplings. 7. Note 1: why some recipe calls for hot water. We usually use cold water to make dumpling wrappers for water boiled dumplings. If you want to make steamed dumplings or pot stickers, you can use just boiled hot water. 8. How to keep the wrappers: should I fridge or freeze them If you have leftover dumpling wrappers, slightly dust each of them and then freeze in air-tight bag. Next time before using, rest for around 30 minutes to 1 hour in room temperature until soften back.