Homemade dumpling wrappers (饺子皮)

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Making dumpling wrappers from scratch couldn’t be easier! In this section of my ultimate dumpling guide, you will learn to master this basic skill with ease.
🔎 Find printable recipe and more tip: redhousespice.com/homemade-du...
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How to make great dumpling fillings: • How to make dumpling f...
10 ways to fold dumplings: • 10 ways to fold dumplings
3 ways to cook dumplings: • Cook dumplings in thre...
6 dumpling sauces: • Six dumpling sauces
How to make colourful dumplings: • Colourful dumplings fo...
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0:00 Mix flour and water
0:21 Combine and rest
0:34 Knead until smooth
0:44 Cut into sections
1:00 Roll the wrappers

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Опубликовано:

4 июл 2024

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Комментарии : 36

@redhousespice 4 года назад

Find the printable full recipe on my blog: redhousespice.com/homemade-dumpling-wrappers/

@octaviaoprea6512 Год назад

Thank you so much!!! after so many years I am finally learning to do a dough ! the secret was not to put too much water and get your hand stuck inside the dough! 🥰😍

@Cruisemay2009 2 года назад

Thank you so much for sharing all the techniques.

@krishnapriya007 4 года назад

বাহ্ দারুন লাগলো রেসিপি টা দি

@natcarter107 3 года назад

thank you wei this was incredibly helpful!

@redhousespice 3 года назад

My pleasure to share ❤️

@pikkumunki5491 2 года назад

Thank you for sharing the recipe, and the process.

@redhousespice 2 года назад

My pleasure 😊

@kishadelportasmr6312 8 месяцев назад

I came from the website ❤❤❤

@sarahcrewe8396 4 года назад

this looks great, and easy enough! i always get intimidated by making anything that requires a dough, but i've recently been wanting to try making my own dumplings so i have to get over this fear. thank you for sharing your recipe!

@redhousespice 4 года назад

My pleasure Sarah! Give it a try! It's not as difficult as you'd imagine.

@cybermanne 4 месяца назад

Would these wrappers also be suitable for Japanese (Gyoza) dumplings?

@helenliew421 3 года назад

感恩，谢谢你，教大家做水铰皮，我一定试试做，谢谢了。👍👍👍

@redhousespice 3 года назад

不客气！Happy cooking

@-arabcuisine791 4 года назад

最简单的饺子皮视频❤❤❤

@redhousespice 4 года назад

谢谢！饺子皮真的比很多人想象中好做。

@billychao3394 3 года назад

感謝分享~

@redhousespice 3 года назад

不客气❤️

@cookingwithasmaecuisineasm7858 3 года назад

Bravo like

@estherchewjiafen238 4 года назад

What is the best way to store the wrappers after i make some extras one??

@redhousespice 4 года назад

Sprinkle extra flour in between each wrapper. Place them in an air-tight plastic bag (squeeze out the air as much as possible). Defrost in the fridge then use them straightaway.

@justagerman140 4 года назад

This is almost the same amounts of ingredients as for the La Mien pulled noodles, right?

@redhousespice 4 года назад

I always add a little salt to the dough for hand-pulled noodles. Check out my La Mian guide: redhousespice.com/hand-pulled-noodles/

@sarygueya 4 года назад

♥

@user-zo7rx9mm1o 5 месяцев назад

w vid

@MichaelREFLECTS 5 лет назад

I find rolling dough to be a struggle. If I cut the dough balls that we flatten into discs too small, the diameter on the final rollout is smaller than 3". If I do 1.5" rope and flatten to a disc, the rollout ends up being 3.5". If I do 2" then it ends up being 4.5 inches before I get the thickness correct. How do you determine the perfect diameter? It seems it's not just about diameter but essentially feel of thickness of dough. You can have a 3" diameter and too much dough thickness still....

@redhousespice 4 года назад

I understand your struggle. It does take some time to figure out the "right" size and thickness of the wrappers. There aren't rules on how big/small Chinese dumplings need to be and I never measure when making them. I would say my dough ropes are usually around 3CM in diameter. I like my wrappers quite thin (particularly around the edges) but they shouldn't be too thin that tear easily. Wish you good luck!

@hongvannguyen5131 4 года назад

Critical Mass ,

@lauwen2534 3 года назад

請教為什麼餃子皮．擀麵時收縮回,總要不停加乾粉才可擀開呢?而且皮很軟,拿不起,摺子也不見了,我是用粉和水三比一的份量,醒幾小時,試了幾十次,快要放棄了

@redhousespice 3 года назад

请参照我的blog中的比例。面粉和水的重量比应该是2:1左右。面团不能太软。如果擀时回缩，把面再多醒一会儿。

@lauwen2534 3 года назад

@@redhousespice 如果比例是2:1豈不是更軟嗎?我已醒了4小時啦,我會再試,謝謝你的回覆

@reneelittle6518 2 года назад

Thank you for the demonstration and thank you for the very detailed recipe. Your explanation of protein per hundred grams in flour explains why my first attempt (before I found your helpful info) did not work out as well as they should. You have fixed my problem💖🥰