From scratch to perfectly folded! Learn how to make homemade wonton/dumpling dough and master simple dumpling folding techniques at home 🥟✨
#FoodFusion #Wonton #Dumpling #HappyCookingToYou #digitalammi #arraywah
Ingredients:
-Maida (All-purpose flour) 2 Cups
-Cornflour 2 tbs
-Iodized Himalayan pink salt ½ tsp
-Anda (Egg) 1
-Water ½ Cup
-Cooking oil 1 tbs
Direction:
Prepare Dough:
-In a bowl, add all-purpose flour, corn flour, pink salt, whisk well.
-In another bowl, add egg, water, cooking oil, whisk well & add in flour mixture.
-Now mix well & knead until smooth dough form, cover & rest for 1 hour.
-Remove the cover, transfer it to a working surface, knead again until smooth, then divide it into 3 equal parts.
-Wrap all 3 doughs in a cling wrap separately, rest for 20 minutes. This will help relax the gluten and improve the texture.
-Take 1 part of the dough, remove cling wrap, flatten it with hands, dust cornflour, then roll out with the help of a rolling pin, as thin as possible.
-Dust cornflour & fold in half, cut circles with the help of a 3.5 inches round cutter, remove & set aside extra dough to make wraps again. (Makes: 40 wraps)
-Make a set of 10 dumpling wraps, place parchment paper in between, place in an air-tight container with a paper towel on top (it will help absorb moisture).
How to store wrappers?
-Make sure both sides of wrappers are well dusted with cornflour.
-Stack them in small bundles (10-15 wrappers).
-Store in airtight container or zip-lock bag.
-In the refrigerator use within 3 days & in the freezer for up to 1 month.
How to use frozen wrappers?
-Keep them in refrigerator overnight or leave them at counter for 40-50 minutes to thaw.
-keep them wrapped while thawing so the edges don’t dry out.
-Once thawed, keep the wrappers covered with damp cloth.
