Spin-and-Roll Dumpling Wrappers
Translated from Chinese, the language of the video.
Ah Cheen cooked this in a Facebook video, in Chinese. SeeMeCook wrote it up from the video as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original videoImported by R on SeeMeCook
This recipe shows you how to make dumpling wrappers using a distinctive and fun “spin-and-roll” technique to roll out evenly thick, round wrappers. These wrappers have a softer texture and are suitable for pan-frying or steaming. If boiling them, it’s best to use a cooked filling.
- Time
- 30 minutes
- Cuisine
- East Asian
Ingredients
- 110 g
Weights are estimates. Together, the ingredients weigh about 315 g before cooking, which is about 80 g per serving.
Steps
Combine the dry ingredients (all-purpose flour, cornstarch, and salt) in a bowl and mix well.
Gradually pour in the hot water, stirring with chopsticks or a utensil until the flour forms shaggy clumps.
Add about 2 g of vegetable shortening and knead by hand until the dough comes together. There’s no need to knead it for long—just until no dry flour is visible.
Wrap the dough in plastic wrap and let it rest for 10 minutes to soften.
Unwrap the rested dough and knead it, pushing the edges inward to tighten it. If the dough is thick, knead it a few times and flatten it slightly, then repeat the tightening motion.
Shape the dough into a cylinder, cover it again, and let it rest for another 10 minutes, until the surface is smooth.
Roll the rested dough into a long rope and cut it into about 16–18 small portions.
If the ends of the portions aren’t firm enough, shape them into balls by hand and dust lightly with flour to prevent sticking.
Before rolling, round off any pointed edges of the dough portions. Keep the portions you haven’t worked with covered with a cloth or plastic wrap to prevent them from drying out.
Flatten one portion into a small disc. As you roll, alternate pressure between your hands on the rolling pin: press down with your right hand as you push forward, then press down with your left hand as you pull back.
Continue rolling back and forth. The dough will rotate on its own, forming a round dumpling wrapper of even thickness.
Notes
This dumpling wrapper recipe is not suitable for prolonged boiling, as the wrappers can become too soft and break down. They’re best used for pan-fried or steamed dumplings. If you do boil them, use a cooked filling without raw meat to shorten the cooking time.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 189
- Protein
- 4 g
- Carbs
- 40 g
- Fat
- 1 g
- Fiber
- 1 g
Where the calories come from
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