769 calories; 18.8 g protein; 3.8 g fat; 156.3 g carbohydrate; 150.4 g net carbs; 4 mg sodium; 0 mg cholesterol; 5.9 g fiber
Each wrapper:
19 calories; 0.5 g protein; 0.1 g fat; 3.9 g carbohydrate; 3.8 g net carbs; 0.1 mg sodium; 0 mg cholesterol; 0.1 g fiber
<Ingredients>
200 g flour (all-purpose)
100 cc water
<Directions>
1.
Microwave water for 30 seconds.
2.
Pour warm water in flour, and mix with chopsticks.
When roughly mixed, knead until smooth, for several minutes.
Cover, and let sit for 1 hour (at least 30 minutes).
3.
Generously sprinkle flour (all-purpose) on board, and knead until supple and silky smooth.
4.
Make hole in center, and form a loop.
Cut into 4 sections (10 dumplings from each section) or 8 sections (5 dumplings from each section).
5.
Cover dough at rest with moistened towel (well wrung) until rolling out.
Work on one section at a time.
Cut into 5 pieces.
Shape each piece into cylinder form, press and roll out. (Glass container for vanilla beans is used as a rolling pin in photo.) Thicker center and thinner outer rim are ideal.
Place rolling pin 2/3 of the way from the bottom of wrapper, roll pin toward you and turn wrapper counterclockwise; repeat until thin enough.
<Notes>
- This dough quickly dries out and develops a rough surface. Make sure to cover while not working on it.
- For much thinner, stronger wrappers, mix bread flour with all-purpose flour. When bread flour is used, slightly increase water.
- Regular-size rolling pin is too heavy to maneuver. If a small rolling pin is not available, a tube-shaped item can substitute. Alternatively, forget about rolling out and stretch with hands.
- Edges should be thinner than center in order to prevent overlapping parts from becoming bulky or doughy when cooked.
- Prepare filling while letting this dough sit in Process 2.
- Above nutrition figures include number of flour (1 tablespoon) sprinkled on the pastry board.
(Last updated: November 19, 2016)
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