| I've got to confess that I very
rarely make my own dumpling wrappers. It’s a very time-consuming step,
added to an already time-consuming process. I must admit, though, that
the store-bought versions just can’t quite compare to the chewy
texture of freshly-made dumpling wrappers. It’s worth trying once,
just to experience the difference (make sure you do this on a day when
you have lots of free time, however.)
1 Add
3/4 cup hot water to 3 cups flour and stir, using chopsticks or a wooden
spoon, until the mixture forms a ball. (This will make enough dough
for 40 or so dumplings.)
2
Gather up the ball in the bowl – if it’s very sticky, add more
flour; if it seems too dry, add more water.
3 On a lightly floured surface, knead the dough until it’s smooth
and elastic (approximately 15 minutes).
4
Return the ball of dough to the bowl and let sit, covered with a
damp towel, for an hour. (At this point, you can begin preparing the
filling).
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