Vegan Dumpling Skins Recipe
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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.
- Total Time: 25 mins
- Yield: About 100 skins 1x
Ingredients
Units
Scale
- 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
- Mix the flour and cornstarch in a medium bowl. Create a well in the center, and add the salt.
- Drizzle in the hot water while stirring with a spoon until the mixture starts to come together.
- 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.
- 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.
- 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.
- 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.
- Flour each skin to prevent sticking and stack them on top of each other as you go.
- Place a towel over the pile until you are ready to use. Or wrap tightly and refrigerate for a week or freeze for months.
Find it online: https://wickedkitchen.com/vegan-dumpling-skins/