Making Jiaozi, Part 2: Dumpling Wrappers
This is a continuation of Part 1, where I showed you how to make dumpling wrappers using a pasta machine. The technique shown in this post is more rustic, but works just as well.
Mix dough ingredients in a bowl or food processor. Flour a platter or line with wax paper. Knead dough lightly on floured surface until elastic, then divide into 80 pieces or so, each about the size of a regular gumball.
Roll out each piece into a round about 3 inches in diameter.
Follow instructions for filling and pleating the dumplings in Part 1.
Now that they’re cooked, there’s nothing left to do but to chow down.
This is a basic dumpling wrapper that contains nothing but flour and water. A more enriched dumpling wrapper is available containing egg. If you want, you can add an egg yolk into your dough to replace some of the water.
Tags: -Lamb, beef, Chinese, chinese-dumplings, Cooking Tips and Tutorials, Dim Sum, dumpling-wrappers, Ingredient Spotlight, jiaozi, porkRelated Stories
POSTED IN: Beef, Lamb, Pork, Chinese, Cooking Tips and Tutorials, Dim Sum, Ingredient Spotlight
3 opinions for Making Jiaozi, Part 2: Dumpling Wrappers
Deborah Dowd
May 31, 2007 at 7:30 pm
These make my mouth water! Is there anything better than a dumpling? I think not!
Pamela
Jun 9, 2007 at 11:19 am
Wow ! I haven’t had Jiaozi for like more than a year … just looking at your Jiaozi is making me craving for it. I’m gonna try out your recipe. The last time I tried a jiaozi recipe, I didn’t get a very good result.
Django
Jun 30, 2007 at 6:32 am
Thank you for the recipe for the dough, I tried making dumplings the other night although I made a few stupid mistakes, like thinking that flouring them and putting the uncooked dumplings in a bowl was a good idea (not if the bottom ones get wet). Anyhow the only thing I wasn’t sure about was how to seal properly with the pleating, I shallow fried mine according to a “Har Gow Shrimp” recipe and they began fine but soon began to spit quite viciously as the seal slightly came undone (I wet the edges according to the recipes and they looked tight). Any further help, visuals or elaboration on this would be greatly appreciated.
Regards,
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