How to make Dumplings Part 2

Dumpling Skin Ingredients:

  • 500g all-purpose flour
  • 250g water
  • Pinch of salt


  1. Mix all of the ingredients until smooth
  2. Rest under plastic wrap for 20-30 min
  3. Cut into 2 even semicircles
  4. Put one under plastic wrap and shape other dough to a stout, cylindrical shape
  5. Poke a hole in the middle and widen the hole until the dough is about 2 inches across
  6. Pull cut one end of the dough and the opposite and stretch until it is 1 inch across
  7. Cut one length of dough about 1 inch from the end and turn it 90 degrees and cut it 1 inch from the end again. Repeat until you reach the end
  8. Push each piece of dough so that it is about 1 cm thick
  9. Hold one piece of the circle and turn while rolling out the side opposite from the one you are holding until the skin is twice as thick as paper
  10. Put about a tablespoon of stuffing into the center of the skin
  11. Fold the dumpling in half and crease only the side edges
  12. Pull one edge of the skin back and fold it onto itself
  13. Do the same on the other side and crease all of the remaining open dumplings

If you did it right, the dumpling should stand up. If it doesn’t, I probably messed up explaining. Remember to keep practicing. The most important thing to remember is to have a large enough skin, the middle is thicker than the edges and all of the possible exits for stuffing are sealed.

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