Dumpling wrappers

Add water to the flour gradually. Gently mix with a pair of chopsticks / spatula until no more loose flour can be seen. Then knead with your hand. Leave to rest covered for 10-15 minutes then knead it into a smooth dough (see note 2).

Cover and rest the dough again for 30-60 minutes until it becomes soft (Chinese cooks would say “as soft as an earlobe”).

Make a loop with the dough then divide it into four parts. Roll one part (cover the rest to prevent them from drying out) into a rope then cut into 7-8 equal sections.

Press each piece into a small disc with the palm of your hand. Then use a rolling pin to flatten it into a thin disc. Dust with flour if the dough sticks (Please refer to the video below).

Use the fresh wrappers immediately. If you wish to freeze them for later, sprinkle extra flour in between each wrapper. Stack them up and place into an air-tight plastic bag (squeeze out the air as much as possible). Defrost in the fridge then use them straightaway.