Fresh Dumpling Skins
Published by Houghton Mifflin Harcourt
Nothing beats the flavor and texture of homemade dumpling skins. Although it is more labor intensive, dumpling skins aren’t difficult to make. If you must buy them, look for them in the refrigerated sections of most supermarkets. Round skins are preferred for Korean dumplings, but square ones will do if you have no other options.
Total Timeunder 1 hour
Make Ahead RecipeYes
One Pot MealYes
Five Ingredients or LessYes
- 3 cups flour
- ¼ teaspoon salt
Sift together the flour and salt. Pour 2/3 cup water in a bowl and add the flour a little bit at a time, mixing with each addition. Continue mixing until the dough is completely mixed and stiff. Wrap in a damp cloth and let sit for about 30 minutes.
To roll out the dough, prepare a lightly floured surface. Pinch off small pieces and make them into round balls to roll out flat with a rolling pin. Alternately, roll the dough into small, sausage-shaped rolls and slice them before rolling them into flat circles. Each circle should be about 2½ to 3 inches in diameter.
Use to making dumplings. If you are preparing the skins in advance, store by stacking each circle with a little bit of flour between each skin, wrapping the whole stack tightly with plastic wrap. Refrigerate for no more than a week. You may also freeze the skins, but be sure to defrost in the fridge overnight before using.
2005 Cecilia Hae-Jin Lee