* Exported from MasterCook *
Dumpling Dough, Boiled or Panfried
Recipe By :Helen You
Serving Size : 24 Preparation Time :0:00
Categories : Asian Bread-Bakers Mailing List
Fatfree Hand Made
Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour
1/8 teaspoon kosher salt
3/4 cup lukewarm water
1 egg white
Mix the Dough: Add the flour to a wide mixing bowl and stir in the
salt. Stir in the water and egg white with your fingers. The flour
will look shaggy, like biscuit dough; as the dough comes together,
run an open palm around the edge of the bowl and fold the flour into
the center, spinning the bowl with your other hand as you go, until
it all forms a rough clump. It's fine if there are still pockets of dry flour.
Knead the Dough: Coat your work surface with a fine dusting of flour
and turn the dough out of the bowl. Dust your hands with flour and
shape the dough into a fat log about the width of your hand. Knead
the dough by pushing your hands and wrists into the log and rolling
it forward. Then roll it back and push again. Repeat a few times
until the log moves easily, adding more flour if it sticks, then spin
the log 90 degrees, shape it into a horizontal log again, and knead a
few more times, adding more flour if necessary. Use no more flour
than you need to keep the dough from drying out. As you knead, the
dough will get firmer and tougher with a texture reminiscent of a
gummy bear. It's ready when it's smooth to the touch, like the
surface of a pearl, not tacky, with no cracks or pockets of dry
flour. There may be some lumps. Put the dough back in your work bowl
and cover it with a sheet of plastic wrap. Let it sleep for 15 to 30
minutes. While it relaxes, you can prepare your filling.
Knead Again: Dust your work surface with a little more flour, then
knead it as before. Work out all those lumps; after kneading about
ten times you should have satin-smooth dough that forms a clean ball
you can easily push into, like the gel of a shoe insert.
Portion the Dough: Form your dough into a log, dust a dough scraper
with a little flour, and cut the dough into four equal sections. Roll
each section into a log and chop it into six pieces for a total of
twenty-four balls of dough, each about an inch in diameter. Toss the
balls with a light coating of flour and cover with a lightly moistened towel.
Roll the Dough Into Wrappers: Gently smash the balls of dough into
flat disks, then lightly roll an Asian-style rolling pin across them
to flatten them out a bit more. Hold one disk by its edge and firmly
but gently roll your pin from the disk's edge to its center. Roll the
same edge a few more times, using more pressure at the edge than at
the center. Use your other hand to turn the dough disk and reveal a
new edge of the disk; roll again. Continue until all edges are rolled
out and the wrapper is about 3 to 4 inches in diameter. Hold your
rolled-out wrapper up to a light. If you can see through it faintly,
your wrapper is ready to go. Otherwise, keep rolling. Roll the edges
to half the thickness of the center of the wrappers. As you get
faster, you'll notice that all your active hand needs to do is roll
the pin back and forth while your other hand just rotates the
wrapper. As long as your hands stay in these fixed motions, you'll
easily make even, round wrappers though they don't need to be
perfectly uniform. Place freshly rolled wrappers under a lightly
moistened towel to keep them from drying out.
For Colored Dumpling Wrappers: If you'd like to make colored dumpling
dough, refer to our instructions here. Add 1/2 pound of grated or
chopped vegetables to a food processor or blender along with just
enough of your 3/4 cup water to get the machine going. Slowly add the
remaining water while blending on medium speed, then high, until you
get a smooth purée. Because you're adding extra moisture to the
dough, you'll need to compensate with 1 to 2 cups additional flour,
incorporated in the two kneading rounds; the dough will show you how
much flour it needs. Adding these additional ingredients means you
can scale up your filling amounts or freeze extra dough for later,
triple-wrapped in plastic wrap.
Basic recipe: Most of Helen's dumpling wrappers begin with the same
basic recipe: 2 cups of all-purpose flour, 3/4 cup of water, an egg
white (for elasticity), and a pinch of salt. To turn any of these
doughs technicolor, she adds a half-pound of vegetable purée to the
mix, with the help of a blender or food processor.
Source:
"THE DUMPLING GALAXY COOKBOOK"
S(Internet address):
https://www.epicurious.com/recipes/food/views/boiled-or-panfried-dumpling-dough-helen-you-dumpling-galaxy-wrappers
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 39 Calories; trace Fat (2.4%
calories from fat); 1g Protein; 8g Carbohydrate; trace Dietary Fiber;
0mg Cholesterol; 13mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat.
NOTES : 2020 - 0203