Homemade Dumpling Wrappers (Videos+Cookbook Signing)

photo credited to Anthony

It’s been a while not posting new recipes on this blog, simply because of something wonderful and exciting happened in my life and travelling back to my hometown, Hong Kong for a few weeks. Amongst all those memorable events in the trip, my cookbook sharing session is a big step forward in my blogging life that I really want to share with you all on this blog.

I felt both happy and humbled when seeing my fans face-to-face, running a cooking demonstration at Towngas Cooking Center in Hong Kong. The whole cooking demonstration was live streaming simultaneously so that all my overseas fans could join in. Many thanks to my publisher for arranging this event.

My cookbook "Easy Recipes" sharing session@Towngas Cooking Center Hong Kong

Signing session - Thanks for all your support！

Apart from the streaming job, my designer, Anthony took lots of photos for us. Also, I’ve got a personal photographer, my brother-in-law, Terence to go with me. Here I chose and used some of Terence’s photos of my making dumplings to create a slide show. Hope you’ll like it.

I still remember a fan asked for the recipe of homemade dumpling wrappers before I went back to Hong Kong, that I shared in my cooking session. A promise is a promise. Here you go. A friend of mine told me that if you’ve tried the homemade wrappers, you won’t go back for the store-bought. I couldn’t agree more. Well, if you’re crazily busy and want to slack off on hectic days, yet still craving for homemade dumplings, the store-bought ones are the savers. Aren’t they? Let’s go back to make some delicious dumpling wrappers.

Home Made Dumpling Wrappers (Printable recipe)
By Christine's Recipes
Prep time: 10 mins
Cook time: 20 mins
Yield: 20 pieces

Ingredients:

• 200 gm plain flour / all-purpose flour + a handful for dusting
• 60 ml hot water, about 80C /175F
• 120 ml water, room temperature
• oil, for greasing

Method:

1. Sift flour into a big bowl. Drizzle the hot water evenly into the flour, in a slow, circular motion. Use chopsticks or a spatula to mix well quickly to create little flour crumbs.
2. Add the room-temperature water bit by bit into the flour. Use hand to knead into a dough until the surface is not sticky. Place the dough in a greased bowl, covered with a plastic film. Let it rest for about 10 to 15 minutes.
3. Turn the dough onto a lightly floured surface. Roll and stretch the dough out into a long strip, about 1½ inches in thickness. Divide into 20 equal portions. Roll each portion into a small ball. Lightly flatten and roll out into a 7cm-sized disc with a rolling pin. Wrap a heaped teaspoon of filling in the center. Please refer to this video.

Notes：

• If using store-bought wrappers, you have to damp the sides of wrappers with water in order to help seal tightly. But for this homemade wrappers, you can skip this step.
• As different brands of flour will absorb different amount of water, thus don’t pour all the room-temperature water in one go. Keep about 2 tablespoons of water, then add bit by bit if necessary.
• If you find the dough is too wet, don’t worry, just add a bit of flour accordingly. If the dough is too dry, add a bit of water.
• For making the fillings, please refer to this recipe. Or you can use any vegetables or meat you like.