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Brent Lineberry

Web and app developer. Coffee, beer, and running, in any order.

Homemade Dumpling Wrappers

For last week’s Pork and Shrimp Dumplings, I also made Kenji’s Homemade Dumpling Wrappers recipe from _The Wok_. It worked fine. I’ll happily give it another try.

For last week’s Pork and Shrimp Dumplings, I also made Kenji’s Homemade Dumpling Wrappers recipe from The Wok.

As I mentioned in the Pork and Shrimp Dumplings post, I’ve made homemade wrappers before, using this The Woks of Life recipe. Interestingly, the Woks of Life wrapper recipe uses 2.25 cups of water and 7 cups of flour (1:3.1111) while Kenji’s is a simple 1 cup of water to 2 cups of flour (1:2). Kenji also calls for boiling hot water to reduce gluten formation while The Woks of Life makes no mention of it.

Kenji’s recipe went just fine. I still found the dumpling forming a bit tricky with the dough. Homemade wrapper dough is a lot more pliant than store-bought wrappers. It’s easier to fill, but harder to not overfill or have too thick of a crimped edge.

It worked fine. I’ll happily give it another try.

I am cooking my way through J. Kenji Lopez-Alt’s The Wok cookbook. Read more about it.