Dumpling Wrappers
An all-purpose wrapper, useful for many of the recipes on the following pages: dumplings, pot stickers, wontons, and so on. Of course you can buy these, ready made, at any supermarket, but they are fun and pretty easy to make—a good afternoon project and one kids will like. Note that the wrappers are made in stages, with a resting period in between; this period can be extended up to a day if you wrap the dough ball in plastic and refrigerate—just be sure to let it come to room temperature once again before proceeding.
Recipe information
Yield
makes about 50 wrappers
Ingredients
Preparation
Step 1
Combine the flour and salt in a large mixing bowl and gradually stir in about 1/2 cup cold water, until the dough comes together in a ball. The dough should be quite dry. Turn onto a floured surface and knead until smooth and elastic, about 5 minutes, flouring as necessary to prevent sticking. You can also do this in a food processor: add the water gradually to the flour and salt in a food processor while the machine is running, adding as much water as necessary to form a dough ball—again, the dough should be dry—then let the machine run for about 15 seconds. Finish the kneading by hand, using as much flour as necessary to keep it from sticking.
Step 2
Shape the dough into a ball, dust with flour, and cover with plastic wrap or a damp towel. Let it rest for 20 minutes to 2 hours (or longer; see headnote).
Step 3
Knead the ball for a minute, then cut into 4 pieces. On a lightly floured surface, roll each piece into a 1-inch log, then cut into 1-inch pieces and roll each one out from the center to form a 4-inch round or square, adding a bit of additional flour if necessary. Use immediately or dust with flour, stack, and refrigerate for up to a couple of days or freeze for up to 2 weeks.
Egg Roll Wrappers
Step 4
These may be used as slightly richer dumpling wrappers or for egg rolls: Add 1 egg to the flour-salt mixture, then reduce the water to a little less than 1/2 cup. In step 3, cut the dough ball into 4 pieces and roll out each one. Cut 3-inch squares for dumpling wrappers, 6-inch squares for egg roll wrappers.
Noodles
Step 5
In step 3, after cutting the dough into 4 pieces, roll out each piece into a rectangle. Try to roll the dough as thinly as possible without ripping it, preferably to 1/8 inch thick. Lightly dust the rectangles, fold into quarters lengthwise, then use a sharp knife to cut each folded rectangle into thin strips. Alternatively, use a pasta machine: put the dough rectangles through the smallest setting, then roll them through the spaghetti setting. Dust lightly with flour to prevent sticking. Cook in boiling water just until tender, about 3 minutes, then drain, rinse, drain again, and serve immediately.
Egg Noodles
Step 6
Use the dough recipe for the egg roll wrappers, then follow the instructions for noodles.
