Guest Recipe: Mez's Dumpling Wrappers

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Guest Recipe: Mez's Dumpling Wrappers

Cook Time1 30

Course: Guest Recipe

Cuisine: Asian

Keyword: Dairy Free, Gluten Free

Servings: wrappers

Calories: 40kcal

Author: Skinnymixers

Ingredients

380 g Low Protein Plain Flour or Gluten Free Plain Flour I used Lighthouse Biscuit, Pastry & Cake Plain Flour available at Coles or Woolworths (Orgran Plain for GF)
140 g cornflour
260 g water (increase to 340g for Gluten Free Variation)

Instructions

Add all ingredients to mixer bowl and mix for 10 sec/speed 4/MC on.
Knead for 1 min. Form the dough into a ball and leave in the bowl with the lid on to rest for 15 min.
Knead the dough again for 3 min. Remove, cover with cling wrap and rest for 45 min.
Divide the dough equally into 8 balls. Wrap 7 in cling wrap while you work on the 8th. This will ensure they don’t dry out. Note - if you only have a high protein flour it is best to rest for longer until dough is very soft to touch.
Roll the dough out into an even small rope and cut into 6 even portions. Press them into a small disc shape and then roll each disc out into a small circle. The edges should be thin and the centre slightly thicker. This ensures the dumpling wrapper isn’t too thick when folding. Dust wrappers with flour if piling on top of each other or they will stick together.
Wrappers need to be used immediately or they will be dry and hard to shape. Form your dumplings as soon as the first batch of dough is made. Then proceed to the next batch of dough.

Notes

Gluten Free: Use Gluten Free Plain flour and increase water to 340 g. In Step 2 the dough will seem dry and crumbly but it will form into a ball and be the perfect consistency. Wrap and rest for 15 min. Skip Step 3. Tip – don’t roll too thin to avoid breakage. We used Orgran Plain GF Flour

Freezer Friendly (not for gluten free): Wrappers can be frozen sprinkle extra flour in between each wrapper. Wrap in air tight bag removing as much air as possible.

Nutrition