|
Preparing: 2 hours
|
|
|
Ingredients
|
Method
|
|
300 g plain flour
150 g warm water
A generous pinch of fine salt
 
|
Place the flour, water and a pinch of salt in a bowl of the stand mixer equipped with the dough hook. Mix on low speed until the ingredients are combined and form the lumpy dough.
|
  |
Stop the mixer and let the dough rest for about 2-3 minutes. Start the mixer again and mix for another 3-5 minutes until you get a smooth and elastic dough.
Remove the dough from the bowl and put into a plastic bag. Set aside and let the dough rest for at least 1 hour.
|
  |
Divide the dough into four equal pieces. Take one, and cover the rest to prevent them from drying.
|
  |
Form a rope with your palms. Cut it into small and equal pieces, 10 g each bit. |
  |
Transfer the piece to the lightly floured worktop and flatten with your palm. Hold the wrapper with your left hand and hold the rolling pin with the right hand. Start rolling forward and backwards. Then, turn right 90° and roll on across the dough and back to form a disc. This creates the beginnings of a circle.
|
    |
Rotate the wrapper when moving your rolling pin. Repeat the process, rotate the wrapper-roll and rotate the wrapper-roll. Ideally, the wrapper should be thicker in the middle and thinner around the edge and should be around 8cm to 10cm in diameter. |
  |
Alternatively, you can roll thinly the dough with the regular rolling pin and cut out the 8-10 cm rings with a cookie cutter.
Freshly made dumpling wrappers need to be used immediately. Otherwise they become dry and difficult to shape. I don't make butches but make a disc and fill it with the filling.
|
