Dumpling Skins Recipe

Some packaged dumpling skins (a.k.a. gyoza or wonton wrappers) contain eggs. Some don’t, but they’re so easy to make, why not be sure they’re egg-free? Plus, they taste amazing made fresh, especially for soup dumplings. Dust the skins generously with flour or cornstarch and you can stack and refrigerate them for a week or freeze them for months.

Ingredients

  • 2 cups/250 g all-purpose flour (plain flour)
  • 1/3 cup/43 g cornstarch (corn flour)
  • Sea salt to taste
  • 1 cup/240 ml hot water

Instructions

  1. Mix the flour and cornstarch in a medium bowl. Create a well in the center, and add the salt.
  2. Drizzle in the hot water while stirring with a spoon until the mixture starts to come together.
  3. Dump the ragged mass on a flat surface and knead it gently until it holds together. If it sticks to your hands, add a bit more flour. If it feels too stiff to roll without cracking, add a bit more water.
  4. Knead the dough until a somewhat smooth ball forms, 3-5 minutes. Due to the cornstarch, the dough will become very tight, much tighter than bread dough.
  5. Dust the dough with flour then wrap it in plastic and set aside to rest at room temperature for 1-2 hours. You can also refrigerate the dough for a day before rolling out the skins.
  6. Lightly flour a flat surface and cut the dough into 4 pieces. Roll each piece under your palms into a rope about 1 1/2 inches/3.8 cm in diameter. Cut the rope into 1 1/2-inch/3.8-cm coins, then flatten each piece slightly and roll each with a rolling pin until quite thin, about 1/16-inch/0.16-cm. The skins should be about 3 1/2 inches/9-cm in diameter.
  7. Flour each skin to prevent sticking and stack them on top of each other as you go.
  8. Place a towel over the pile until you are ready to use. Or wrap tightly and refrigerate for a week or freeze for months.
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