Hot-Water Dough for Dumpling Wrappers
Dumplings & street food
This recipe is shown exactly as the chef wrote it. Serving-size math isn't ready for this one yet. The amounts are based on About 300–310 g of hot-water dough.
Ingredients
- Bread flour7.1 oz
- Cooking oil2½ tsp
- Boiling water6½ Tbsp
- Salt2 g
How to make it
- 1
Mix the bread flour and salt in a bowl.
- 2
Pour in the boiling water a little at a time, stirring quickly with chopsticks.
- 3
When cool enough to handle, add the oil and knead 5–7 minutes.
- 4
Wrap and rest at room temperature 30 minutes.
- 5
Roll the dough into a log, cut to the size you want, and press each piece flat.
- 6
Roll into rounds, slightly thicker in the center and thin at the edges.
- 7
Fill, shape, and steam or pan-fry.
From Bob Kim's recipe book