Easy Homemade Dumpling Skins

1. Form the Dough

Start by adding 4 cups of flour and 1⅓ cups of tepid water to a large bowl. Gradually stir the water into the flour to form a smooth dough.

2. Knead the Dough

Once mixed, knead the dough for about 10 minutes until it becomes smooth and elastic. You’ll know the dough is ready when it has a smooth and slightly firm texture.

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 softer and easier to work with.

4. Divide the Dough

Once the dough has rested, divide it into 4 pieces. It’s important to keep the dough pieces covered to prevent them from drying out.

5. Portion the Dough

Next, take one of the dough quarters and divide it into 18 equal pieces, each weighing about 12 grams. Cover these small pieces with a damp towel to keep them moist.

6. Roll the Dough

Take one piece of dough and form it into a round ball. Then, on a lightly floured surface, use the palm of your hand to flatten it. Now, using a floured Chinese rolling pin, roll the dough into a 3½-inch circle. Turn the dough as you roll to ensure it maintains an even thickness.

7. Fill and Assemble

Once you’ve rolled out your dough, fill and assemble the dumpling immediately to prevent the dough from drying out. Repeat the rolling and filling process until all the dough is used up, always keeping the unrolled pieces covered.