CHINESE DUMPLING'S # 1 ( CUT AND ROLL THE DOUGH

Eddie Jordan

By
@EDWARDCARL

First time to make


Featured Pinch Tips Video

Rating:

Comments:

Serves:

Yeald 36 3 inch dumplings

Prep:

25 Min

Method:

No-Cook or Other

Ingredients

flour and water

Directions Step-By-Step

1
TIP:
If you have helpers set up a assembly line and roll out each wrapper then pass it along to the next person to fill. If your filling all the dumplings yourself it's best to roll out several wrappers and keep them covered with a towel as you fill them to prevent them from drying out.
2
Cut each log in half crosswise. Cut each half crosswise into thirds and then slice each of rhose pieces into three even coins. You should have 36 pieces of equal size. Toss the pieces into flour to coat evenly and cover with a clean towel so they wont dry out.
3
Using a small rolling pin roll a piece of dough into a three inch circle wiyj the dough in one hand and the rolling pin in the other. Roll from the edges toward the center as you rotate the dough. This rolling technique helps creates round with thin edges and a thicker center

About this Recipe

Main Ingredient: Fruit
Regional Style: Chinese
Other Tags: Healthy, Heirloom