How To Make Dumpling Wrappers | Vegan Recipe
Hi guys,
Dumpling wrappers or wonton wrappers are supereasy to make at home. Sure, you could buy
them but who needs potential egg ingredients,preservatives or convenience anyway.
This is also a good basic recipe to learnin case of a zombie apocalypse and store-bought
is just not an option anymore.
The dough for these dumpling wrappers is prettymuch the same whether you want to make Chinese
boiled, steamed, or pan-fried dumplings. Youcan also use this dough to make Japanese gyoza,
Korean Mandu, or Nepalese momo.
All you need are three ingredients: some hotwater that's just been boiled, all-purpose
flour and some cornstarch to keep the finishedwrappers from sticking to each other.
In a bowl, dump in your flour. Make a wellin the center of the flour and pour the water
in slowly. As you do this stir so that theflour gets the moisture evenly.
You don't have to be too careful as the nextsteps really help to distribute the moisture.
After all the water has been absorbed, goin with clean hands and knead the bits into
a dough ball. It should be not to hot to handleby now.
Take it to a clean surface and knead the doughfor about a minute. It will be a medium softness,
not super soft but not tough either. I haveread other recipes that tell you to knead
the dumpling dough until it's super smooth.I never bother so I don't think you need to
either.
Now place the dough back into the bowl, coverit with a plate and let the dough rest for
a half hour. This allows the moisture to evenout further in the dough and allows the gluten
to relax so that it's easier to roll out later.
After resting, I'm dividing the dough intomanagable pieces. Just roll the pieces into
large, flat rectangles. Keep any dough thatyou're not directly working with covered up
so it doesn't dry out.
Dust the dough with just a bit of flour.
As usual, I have an empty glass bottle asa rolling pin. It's not ideal as one side
has a bump so I can't get the dough as thinas I'd like. One or two millimeters thick
is ideal. I'm only getting down to about threemillimeters but that's ok for now.
This will be even easier if you use a properrolling pin. And easier still if you have
a pasta maker; just run this dough througha few times to the desired thickness.
After you have your dough rolled out, it'stime to cut it into circles or squares.
For rectangles, I'm using a pizza slicer andthe edge of a baking pan to make long strips.
Then I fold over an edge to see where I needto cut to make squares. If you want to be
more precise, go ahead and use a ruler. I'llstick to my rustic aka lazy style.
Dust with cornstarch before stacking themup. If you don't have cornstarch, you can
also use potato starch. Regular flour justdoesn't work as well.
These wrappers ended up about two inches wide,however, before I use them, I will roll them
out a bit further so that they are thinnerand about three inches wide.
If you're making circle wrappers, use a cookiecutter or the rim of a cup like me.
With the excess dough, ball it up, put itback in the bowl, covered, let it rest for
a few minutes, then roll it out to make morewrappers.
Again, these are about 2 inches in diameterand three millimeters thick. When i actually
use them, I will roll them out a bit moreuntil they are about 3 inches in diameter
and about one or two millimeteres thick.
And that's it, your dumpling wrappers areready to use right away or place in an airtight
container and store it in the fridge. Theywill keep for three to five days. After you
make the dumplings, you can freeze them anddepending on the filling they should stay
good for a month to three months.
What kind of vegan-friendly fillings wouldyou put in these dumpling wrappers? Let me
know in the comments below.
Thank you so much for watching this video.If you liked it, please give it a thumbs up
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haven't already. I post new easy vegan recipesevery Friday and meal inspiration videos on
Wednesdays.
Bye for now.
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. ***************************************************************** 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 ***************************************************************** 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. ****************************************************************** Connect with me on: Instagram; http://instagram.com/marystestkitchen Twitter: http://www.twitter.com/marystestktchn Facebook: http://www.facebook.com/marystestkitchen Check out http://www.marystestkitchen.com for more frequent vegan recipes, crafts, DIY ideas, and other randomness.