Suigyoza wrappers / shuijiao boiled dumpling wrappers

Supple and smooth wrappers for suigyoza, shuijiao boiled dumplings.

Whole recipe (40 wrappers):
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>

(about 40 dumplings)

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)