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  • Katie Locker

Simple Dumpling Dough

An easy recipe to get you started on your dumpling journey

This simple dumpling dough recipe will allow you to make steamed, potsticker and boiled dumplings quickly and easily! Making your own fresh dumpling wrappers brings a real authentic taste to the meal. They are softer, require no water to seal and are totally adaptable to what recipe you are making.

"The temperature of the water used in the recipe is traditionally dictated by the cooking method. Boiled dumplings are said to require thicker skins made from cold-water dough in order to withstand the pressures of boiling, whereas panfried and steamed dumplings require thinner skins made from hot-water dough for their gentler cooking processes."

Hot Water vs Cold

In my experience, I prefer to use a mix of 2/3 freshly boiled and then 1/3 cold water. The temperature affects how quickly the water is incorporated into the flour, and if you are using a flour higher in gluten (Plain flour) then this is the right mix for you! Dumpling flour is widely available at Asian supermarkets and I would recommend buying some if you want whiter bao buns or even softer wrappers.


  • 270g Plain flour (or dumpling flour)

  • 175ml water

  • Small pinch of salt

Starting with a large clean bowl, add all your flour and the pinch of salt. Using chopsticks or spoon - stir in a clockwise direction whilst pouring in the 2/3rd of water (boiling). This should be incorporated quickly into the flour and rough, large flakes should begin forming. Slowly and steadily add the remaining water and continue to sir clockwise.

Once the majority has combined, brush the excess off your chopsticks or spoon and begin to bring the dough together with your hands. You'll need to knead this in the bowl until all excess flour is gone. Knead on your work surface with a small dusting of flour if needed. You'll want to avoid excess flour use as this can make the dough tougher. After 5 minutes of kneading you should have a slightly sticky, elastic dough. Wrap in clingfilm or under a damp tea towel and leave for 15-30 mins before the next kneading.

In many of the Chinese and Japanese cookbooks I have, they all state that the final dough should feel 'as soft as an earlobe' - which is both adorable and correct. The resting allows the gluten to relax and the dough to cool. The longer it's left the softer it will become, I like to leave mine for a few hours after the final knead. Which should take roughly 15 minutes by hand or 5 minutes in a Kitchen Aid. I do believe it's good to get a feel of the dough for beginners though so you can learn to tell when it's finished!

The end result should be a slightly springy, soft and elastic dough that you can work into a sausage shape and cut into 24 large or 35 medium sized wrappers.


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