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  • Hi guys,

  • Dumpling wrappers or wonton wrappers are super easy 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 learn in case of a zombie apocalypse and store-bought

  • is just not an option anymore.

  • The dough for these dumpling wrappers is pretty much the same whether you want to make Chinese

  • boiled, steamed, or pan-fried dumplings. You can also use this dough to make Japanese gyoza,

  • Korean Mandu, or Nepalese momo.

  • All you need are three ingredients: some hot water that's just been boiled, all-purpose

  • flour and some cornstarch to keep the finished wrappers from sticking to each other.

  • In a bowl, dump in your flour. Make a well in the center of the flour and pour the water

  • in slowly. As you do this stir so that the flour gets the moisture evenly.

  • You don't have to be too careful as the next steps really help to distribute the moisture.

  • After all the water has been absorbed, go in with clean hands and knead the bits into

  • a dough ball. It should be not to hot to handle by now.

  • Take it to a clean surface and knead the dough for about a minute. It will be a medium softness,

  • not super soft but not tough either. I have read 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, cover it with a plate and let the dough rest for

  • a half hour. This allows the moisture to even out 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 into managable pieces. Just roll the pieces into

  • large, flat rectangles. Keep any dough that you'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 as a rolling pin. It's not ideal as one side

  • has a bump so I can't get the dough as thin as I'd like. One or two millimeters thick

  • is ideal. I'm only getting down to about three millimeters but that's ok for now.

  • This will be even easier if you use a proper rolling pin. And easier still if you have

  • a pasta maker; just run this dough through a few times to the desired thickness.

  • After you have your dough rolled out, it's time to cut it into circles or squares.

  • For rectangles, I'm using a pizza slicer and the edge of a baking pan to make long strips.

  • Then I fold over an edge to see where I need to cut to make squares. If you want to be

  • more precise, go ahead and use a ruler. I'll stick to my rustic aka lazy style.

  • Dust with cornstarch before stacking them up. If you don't have cornstarch, you can

  • also use potato starch. Regular flour just doesn'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 thinner and about three inches wide.

  • If you're making circle wrappers, use a cookie cutter or the rim of a cup like me.

  • With the excess dough, ball it up, put it back in the bowl, covered, let it rest for

  • a few minutes, then roll it out to make more wrappers.

  • Again, these are about 2 inches in diameter and three millimeters thick. When i actually

  • use them, I will roll them out a bit more until they are about 3 inches in diameter

  • and about one or two millimeteres thick.

  • And that's it, your dumpling wrappers are ready to use right away or place in an airtight

  • container and store it in the fridge. They will keep for three to five days. After you

  • make the dumplings, you can freeze them and depending on the filling they should stay

  • good for a month to three months.

  • What kind of vegan-friendly fillings would you 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

  • and share it on social media. It would really help me out. Also, please subscribe if you

  • haven't already. I post new easy vegan recipes every Friday and meal inspiration videos on

  • Wednesdays.

  • Bye for now.

Hi guys,

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B1 中級

団子包みの作り方|ヴィーガンレシピ (How To Make Dumpling Wrappers | Vegan Recipe)

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    Divina に公開 2021 年 01 月 14 日
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