Whole Wheat Dumpling Wrappers

Method4 steps · about 2 hr 30 min

1. 1

   Step 1: Put the 2 cups whole wheat flour in a bowl. Add boiling water gradually in several additions, stirring between them so the flour can absorb it. Use about 1 cup as a guide, adding only enough to form a moist but non-sticky dough; you may need more or less.

   Uses 2 cups whole wheat flour · Boiling water, added only as needed; about 1 cup is a guide

   
2. 2

   Step 2: Knead the dough for about 3 minutes, sprinkling with extra whole wheat flour only if it becomes sticky. Form it into a ball.

   Uses Moist whole wheat wrapper dough · Extra whole wheat flour, only if needed to prevent sticking while kneading

   
3. 3

   Step 3: Cover the dough ball with an overturned bowl and rest for 2 hours.

   Rest the wrapper dough · 120 minUses Kneaded whole wheat dough ball

4. 4

   Step 4: Divide the rested dough into 36 equal pieces. Dust the work surface lightly with extra whole wheat flour only as needed and roll each piece into a circle. Keep the remaining dough covered as you work. These are raw dumpling wrappers: use them with your chosen filling recipe and follow that recipe’s sealing and cooking directions before eating.

   Uses All the rested wrapper dough, to divide into 36 equal pieces · Extra whole wheat flour, only as needed for rolling