Sunday, February 26, 2012

Potsticker Wrappers From Scratch

Kavitha and I made the wrapper dough using 2 cups of AP flour and 3/4 cup hot water with a pinch of salt. Combine and then knead until smooth. Let rest and cool. Break into small pieces and then roll out.


I attempted the typical dumpling shape that is crimped into a crescent shape, but the dough was a tad too soft and elastic. Instead, I opted for crimping them into the round shape more typical of Shanghai soup dumplings.


It worked!


Fantastic.


The final product had a wrapper that was on the thicker side (about 1/8"), which was fine, but I'm curious to see what they would be like even thinner. The dough seemed pliable enough to be able to handle it. Next: Shanghai soup dumplings?

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