Recipe: Homemade Dumpling Wrappers 自製餃子皮

Original recipe link (原版食譜): Carol 自在生活 自製餃子皮

Ingredients 食材

  • Cold water dough for boiled dumplings 水煮餃子的冷水麵團:
    • 300 g all-purpose four 中筋麵粉
    • 150-160 g cold water 冷水
    • 1⁄4 tsp salt 鹽
  • Boiling water dough for fried dumplings 油煎餃子的燙麵麵團
    • 300 g all-purpose four 中筋麵粉
    • 100 g hot water 熱水
    • 90 g cold water 冷水
    • 1⁄4 tsp salt 鹽

Instructions 作法

  1. Steps for making cold water dough (suitable for boiled dumplings)
    1. Put all the ingredients into a bowl, slowly add cold water, and mix evenly to form a powder-free dough.
    2. Knead the dough for about 5-6 minutes until smooth
    3. Cover with a damp towel and let it rest for 1 hour.
  2. Steps for making boiling water dough (suitable for fried dumplings)
    1. Put the flour and salt into a bowl and mix well. Pour in the hot water first and use chopsticks to stir. Then pour in the cold water and knead it into a powder-free dough. (Adding hot water will make it hot. Stir with chopsticks first and let it cool down then use your hands to avoid burns.)
    2. Knead the dough for about 7-8 minutes until smooth
    3. Cover with a damp towel and let it rest for 1 hour.
  3. Steps for making dumpling wrappers
    1. Sprinkle some all-purpose flour on the table and transfer the rested dough to the table
    2. Cut the dough into long strips and roll into strips about 1 inch (2.5 cm) in diameter
    3. Cut the long strips into around 50 small pieces of dough and sprinkle some flour to avoid sticking (turn the dough 90 degrees after each cut to make it easier to make a round shape)
    4. Flatten the small dough with the heel of your hand, and slowly roll the dough into thin slices with a rolling pin.
    5. Roll out the edges of the dough a little thinner
    6. Put appropriate fillings in the middle of the dough and pinch the two sides of the dough tightly.
    7. Boil water in a large pot, add the dumplings to the boil, bring to a boil, add 1 cup of water, bring to a boil and then take the dumplings out from the pot.
  1. 製作冷水麵團步驟 (適合水煮的餃子)
    1. 將所有材料放入盆中，冷水慢慢加，攪拌均勻成為無粉粒狀態的麵團
    2. 將麵團搓揉約 5-6 分鐘至光滑
    3. 蓋上擰乾的濕布鬆弛 1 個小時
  2. 製作燙麵麵團步驟 (適合油煎的餃子)
    1. 將麵粉及鹽放入盆中混合均勻，先將熱水倒入使用筷子攪拌，再將冷水倒入攪拌搓揉成為無粉粒狀態的麵團 (加入熱水會燙,先用筷子攪拌,涼一些再用手免得燙傷)
    2. 將麵團搓揉約 7-8 分鐘至光滑
    3. 蓋上擰乾的濕布鬆弛 1 個小時
  3. 餃子皮桿製步驟
    1. 桌上灑一些中筋麵粉，將鬆弛好的麵團移至桌上
    2. 將麵團切成長條，搓成直徑約 2.5 公分長條
    3. 長條平均切成50個小麵團，撒上些中粉避免沾粘 (每切一刀就將麵團轉 90 度再切，這樣比較容易桿的圓)
    4. 用手掌根部將小麵團壓扁，用擀麵棍慢慢將麵團桿成薄片
    5. 麵皮邊緣處再擀薄一些
    6. 在麵皮中間裝上適當餡料，將 2 邊的麵皮捏緊即可
    7. 大鍋煮水，水煮沸將餃子放入，煮滾再加1杯水煮滾即可撈起

Recipe 食譜

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