Artisanal Hand-Crafted Dumpling Skins

1. Form the Dough

Start by adding the 4 cups of flour into a large bowl, then gradually stir in the 1⅓ cups of tepid water until a dough forms.

2. Knead the Dough

Once the dough starts to come together, knead it by hand or with a stand mixer fitted with a dough hook for about 10 minutes. The key here is to develop the gluten, which gives the dough its essential elasticity.

3. Rest the Dough

After kneading, cover the dough with an overturned bowl and let it rest for 1 hour. This resting period allows the gluten to relax, making the dough easier to work with later.

4. Divide the Dough

Once the dough has rested, divide it into four equal parts using a knife or dough cutter.

5. Form Smaller Pieces

Take one of these quarters and further divide it into 18 smaller pieces, keeping them covered with a damp towel to prevent drying out.

6. Shape the Dough Balls

Next, take one of the small dough pieces and form it into a ball using your hands.

7. Flatten and Roll the Dough

Flatten this ball with your palm on a lightly floured surface. Roll it out with a floured Chinese rolling pin into a circle that is about 3½ inches in diameter. Rolling the dough evenly is crucial to prevent tearing and ensure a uniform thickness.

8. Fill and Assemble Dumplings

As soon as you roll out each circle, fill and assemble your dumpling right away to keep the dough from drying out. Repeat the rolling and filling process for the remaining dough pieces.