If you have made Asian dumplings using purchased wrappers, how about trying out making your wrappers from scratch? Freshly made Asian dumpling wrappers are (1) easier to fold and shape, (2) do not require water to seal as they are super soft and moist, (3) taste a lot better than store bought ones, and (4) do not involve a special trip to an Asian market. The ingredients are at your fingertips: all-purpose flour and water. Once you have rolled your own, you’ll be on your way to making perfect pot stickers, mandu, momos, Shanghai soup dumplings (xiao
long bao), baked and steamed bao, and deep-fried curry puffs.
To encourage cooks to try rolling out their own fresh dumpling wrappers, I posted a YouTube video tutorial last May. But I’m my worse critic, and soon after I uploaded the video, I felt like it had room for improvement. I wanted to lead cooks from beginning to the end of how to form the wrappers. A few days ago, my husband and I spent a rainy afternoon making this more detailed how-to video. You’ll see me in my home kitchen and my hands do most of the ‘talking.’
I can’t physically/personally teach you how to do make your own
wrappers, but I think you’ll gain lots of pointers between this video
and the detailed instructions on page 24 and 25 of Asian Dumplings. See page 22 of Asian Dumplings for the basic dumpling dough recipe.
What if you don’t have a tortilla press like I do?
Substitute some kind of heavy flat bottomed object, such as a 4-cup glass measuring cup, saucepan, or skillet.
Helpful how-to links:
- Do-it-yourself Asian rolling pin: it is simple and cheap to make a bunch for a dumpling party!
- Basic dumpling shapes: Half Moon, Pea Pod and Big Hug (video)
- Advanced dumpling shapes: Pleated Crescent (video)
- How to Shape a Rope Edge (video)