Easy Stand Mixer Dumpling Wrappers
This is originally mentioned in THIS Instagram Post.
This recipe is adapted from Red House Spice! These are my field notes and the method I use successfully each time. :)
Ingredients
250 g all-purpose flour, preferably unbleached.
130 g room temperature or cool water
Stand mixer with hook attachment
Bowl cover, plate, or plastic wrap for resting the dough
Additional flour for dusting your work surface
Small rolling pin
Directions
Weigh out your flour in your stand mixer bowl.
Weigh out your water in a different bowl.
With the stand mixer on low speed (2 or 3), slowly add water a little at a time, mixing until shaggy dough clumps form.
Continue mixing on low speed for about 5 minutes, until a rough dough forms.
Tilt the stand mixer up so the hook is not in the dough, cover with your kitchen towel, and set timer for 10 minutes to allow it to rest.
After 10 minutes are up, mix the dough again for about 3 minutes. The dough will have softened up and the dough will be easier to knead again.
Tilt the stand mixer up again so the hook is not in the dough, use your hand to lightly press all the dough balls into one mound, cover with your kitchen towel of choice, and set timer for 30 to 60 minutes to allow it to rest. The longer it rests, the easier the dough will handle!
During this time, prep your dumpling filling.
After 30 to 60 minutes, mix on low speed one more time for 1 minute to combine all dough into one smooth ball.
Use the dough right away, separated a little at a time and covering the rest, or store tightly in a ball in plastic wrap in the fridge to use within 3 days.
To shape, roll out one section of the dough into a rope with similar diameter of your big toe (about 1’’ diameter). Use a bench scraper to cut out the dough into quarter-sized disks, or about 8-10 g of dough per wrapper.
Lightly flour your work surface to prevent sticking.
With each disk, lightly use your fingers to make it into a standard circular shape. Press down on it with your palm to flatten. If it sticks to your palm, lightly dust both sides of the dough disk.
Using your dominant hand, you will roll the rolling pin up about halfway up the disk, roll it down, then rotate the disk about 45 degrees. Go slowly at first, this will feel awkward if you’re doing this for the first time. Repeat until the circle is about 3’’ in diameter. Keep the center slightly thicker than the edges. If the shape is not coming out right, flip the wrapper around to the other side and try rolling it into as circular as possible. Watch this video for visualization if needed.
Lightly cover your finished wrappers and initial mound of dough as you work to avoid it drying out. Form into dumplings as soon as possible to avoid texture changes.
If you have extra dough, might I suggest using the extras to make cheater chewy “knife-cut” noodles? (recipe coming soon)
FAQ:
Q: Why does the dough keep shrinking back when I roll it?
A: The dough needs more time to rest! Cover it and let it sit for another 15 to 20 minutes, then try again. Resting relaxes the gluten, which makes the dough much easier to roll into thin wrappers without springing back.
Q: Why are my wrappers tearing?
A: They may be rolled too thin or they may be drying out while you work. Keep the center slightly thicker than the edges, avoid overfilling, and cover both the finished wrappers and unused dough with a towel.
Q: Can I make the dough ahead of time?
A: Yes! Wrap the dough tightly in plastic wrap and refrigerate it for up to 3 days. Let it sit at room temperature for 20 to 30 minutes before dividing and rolling to allow it to come back to room temperature.
Q: Do I need a stand mixer?
A: No. You can mix the flour and water with chopsticks or a fork until shaggy, then knead by hand until it comes together. That said, I am lazy and would not make this without a hand or stand mixer. :) Store-bought dumpling wrappers are a great option here.
Q: Why won’t my dumpling wrappers seal?
A: Too much flour on the wrapper edge can prevent it from sticking.Try dipping your finger into water and use a tiny amount of water to moisten before sealing.
Q: How many wrappers does this recipe make?
A: You can expect roughly 35 to 45 standard dumpling wrappers, depending on how thinly you roll them.
Q: What [tool] did you use?
Everything I used in this video is here (Shop My)
