Chinese Wheat Wrappers Recipes

DUMPLING WRAPPERS

Steps:

• Mix a small pinch of salt with flour, dig a hole in center and then stir the water in. Mix the flour with water with chop-stickers during the process so you can adjust the water amount if necessary. Then knead the dough for 8-10 minutes with a stand mixer or by hand until the dough is almost smooth. Cover and rest for 15 minutes. Then re-knead the dough for 2-3 minutes so we can get a very smooth dough. Cover and continue resting for 1 hour.
• Dig a small hole in the center of the ball. Shape it to a large circle round. Cut so we will end up a long log.
• Shape the log around 3cm in diameter. Divide the long log into small dumpling dough pieces (each around 10g). Dust each of them so they will not stick together.
• Before rolling out your dumpling wrappers, dust your working surface again. Take one piece of dough and press it to a round disc. Rotate the wrapper when moving your rolling pin. Repeat the process, rotate the wrapper-roll and rotate the wrapper-roll. The wrappers will have thicker center and thinner edges naturally. You can refer to this video for the process.
• This process might be quite difficult at the very beginning. Just keep trying. You will end up with perfect homemade dumpling wrappers.

GLUTEN FREE WONTON WRAPPER RECIPE

Steps:

• Whisk together flour and salt in a small bowl; in a separate bowl combine the eggs and water. Slowly stir the egg mixture into the flour with a fork and mix until a sticky dough forms. Divide the dough in half and cover one half while working with the other. Prepare a clean counter or pastry mat by generously flouring with more gluten free flour. Flour a rolling pin as well, then turn one half of the dough out onto the floured mat and roll gently in each direction until the dough is evenly thinned, almost so thin you can see through it. Measure 4 ½ - 5 inch squares and cut with a pastry cutter or butter knife. Layer each square on top of each other on a plate and cover with a damp tea towel while preparing the remaining dough. Re-roll the dough scraps to create more wrappers, so that all the dough is used to make approximately 10 wonton wrappers. Use wrappers in your recipe before they dry out, or cover and refrigerate for 3-5 days until ready to use in your recipe. They will get somewhat more fragile with refrigeration, so bring to room temperature before rolling and spritz with more water if necessary. Makes 10 wonton wrappers; recipe is easily doubled.

CHINESE WHEAT WRAPPERS

Steps:

• Place flour in a medium bowl and stir in just enough boiling water so the flour is shaggy and all of the water is absorbed into a soft dough. Empty dough onto a smooth work surface and knead it until smooth, adding more flour as necessary to keep it from sticking. When it is as soft as an earlobe, cover the dough with plastic wrap and let rest for about 20 minutes.
• Divide dough into 16 even pieces and roll each piece into a ball before flattening each ball with the palm of your hand. Use a pastry brush to lightly coat the surface of half of the circles with oil, and place the other half of the circles on top of the oiled ones to create 8 dough sandwiches.
• Roll each sandwich into an even circle. Roll the circles out into flat tortillas about 5 inches wide. Keep the dough covered when not working with it and sandwich the uncooked pancakes between plastic wrap to keep them from drying out. The wrappers can be prepared ahead of time up to this point and frozen in plastic wrap. Be sure to separate each wrapper with plastic wrap to keep any two from sticking and then pack them in a resealable freezer bag.
• Heat a seasoned yet unoiled cast-iron frying pan over medium heat. When the bottom is hot, add 1 wrapper and slowly cook it on one side until the bottom is spotted brown and the top starts to puff up, about 1 minute. Turn the wrapper over and briefly cook it on the other side, then transfer it to a clean tea towel and cover it so that it steams lightly. Repeat with the rest of the wrappers until all are cooked and you have a stack of warm tortillas in your towel. At this point, you will be able to peel them apart, if you wish, for very thin wrappers, or keep them as is for thicker ones.