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Asian Dumplings Shopping Tips
Staples of Asian cuisine such as ginger, daikon, rice vinegar, and spicy chile sauces like Sriracha add bright, fresh flavors without lots of fuss.
Asian Dumplings Cooking Tips
Sriracha has good heat but also has flavor - its mild sweetness comes from sun-ripened chili peppers as well as sugar and garlic.
Chinese dumplings – How to make it from scratch
Eating Chinese dumplings is a delightful experience. The juice flowing from the filling flows immediately to every corner of your mouth, waking up all the taste buds and sending a euphoric feeling through your senses.
That&rsquos pure food-love, and you know that one bowl of these delicate dumplings will never be enough!
Making Chinese dumplings is a custom in Northern China during the New Year. It is when all the family members reunite, no matter how far they have traveled. Every member will gather in the kitchen on new year&rsquos eve, taking up their respective roles assigned by the grandparents since childhood &ndash preparing the filling, wrapping, and shaping the dumplings.
This dumpling-making ritual is a family affair. It&rsquos the moment the youngster retold their childhood stories and sharing their encounters while away from home. The elderly will repeat their same old advice to their grown-up children as if they are still three-year-old kids in their memory.
Frequently-Asked Questions About Pan Fried Dumplings
A popular delicacy in Chinese cuisine, the pan fried dumplings recipe comes in many different variations.
What fillings can I use for the pan fried dumplings?
Most pan fried dumplings recipes use pork or prawns as filling but beef, chicken and vegetables are good options for fillings too.
I am a vegetarian. How can I make a vegetarian version of the pan fried dumplings?
Instead of using pork or chicken for the filling, you can substitute it with your favourite vegetables that will fry well. Mushrooms, cabbage and tofu are perfectly good alternatives for this Pan Fried Dumplings recipe.
What type of sauce can I use for my pan fried dumplings?
These pan fried dumplings would go well with basic soy sauce, sesame oil or hot chili oil. Put a spin on the soy dipping sauce by adding freshly chopped ginger to it.
What serves well with these pan fried dumplings?
The pan fried dumplings recipe is a traditional classic meal often found in Chinese cuisine. They can be enjoyed with noodles, rice or simply on their own as a snack.
What should I do with the leftovers?
Leftover pan fried dumplings can be added into a soup and enjoyed with some warm rice on those lazy weeknight dinners.
I made too many dumplings. What do I do with uncooked dumplings?
Luckily, uncooked dumplings can be frozen and kept! Arrange your uncooked dumplings onto a tray and freeze them for frying later on when you are ready to have more of these juicy pan fried dumplings.
How to Fold Wrappers for Chinese Dumplings
Potstickers look fancy, but they are actually very easy to put together.
With the round wonton wrappers, you add the filling and fold them in half and pinch the edges together. This is the style that are most commonly seen from most Chinese take out restaurants when you order potstickers.
If you cannot find the round wonton wrappers, don’t fret! The square ones are just as good. I promise the dumplings will taste exactly the same! Just fold them into a triangle and then fold in the edges to make a little purse, just like I showed in the photos above.
Where to Eat Great Dumplings from Coast to Coast
Dim sum dumplings — once the sole province of Chinese restaurants — are having their breakthrough moment. From a fifth-generation chef in Philadelphia folding traditional xiao long bao to a Portland food truck steaming up bacon cheeseburger dumplings for passersby, chefs across the country are delighting diners with dim sum and then some. Whether you like your shumai from a Chinatown dive or in a glitzy nightclub, we've tracked down some of the best dumplings to fit your taste and budget.
Photo courtesy of Phil Design Studio
Atlanta: Gu's Bistro
Boston: Blue Ginger
Chicago: Mott St.
Washington, D.C.: The Source
If you're looking for great dumplings inside the Beltway, look no further than Wolfgang Puck's stylish bi-level modern Asian restaurant and bar near the National Mall at the Newseum. Purists might pout, but the Austrian chef is no stranger to Asian-fusion cooking, and running the show is Scott Drewno, a longtime Puck protege who's spent decades studying the art of Chinese cooking. On any given day, Drewno makes anywhere from eight to 12 styles of dumplings, but the most-popular is the crystal garlic chive dumplings. Stuffed with flat garlic chives, Maryland crab and Kurobuta pork, they're steamed and then pan-fried to get a crispy bottom. The dumplings are available in the lounge and in the main dining room at dinner.
Photo courtesy of Stephanie Breijo
Denver: ChoLon Modern Asian Bistro
Las Vegas: Hakkasan
Los Angeles: Din Tai Fung
New York: RedFarm
Philadelphia: Dim Sum Garden
Countless Chinese restaurants make xiao long bao, but not many can claim to be run by the great-great-granddaughter of one of the four people who invented the famous soup dumpling back in 1870 in the village of Nanxiang — that would be ShiZhou Da, chef and owner of Dim Sum Garden in Philadelphia, who learned the technique from her grandfather. A Philly Chinatown fixture for years, Dim Sum Garden recently relocated to larger, fancier digs around the corner, but the dumplings, including the signature Shanghai crabmeat and pork soup dumplings, which are still made by ShiZhou Da herself, are just as delicious. Be sure to also try the kitchen's unique pan-fried pork soup dumplings.
Photo courtesy of Phil Design Studio
Portland: The Dump Truck
San Francisco: Yank Sing
It isn't the cheapest dumpling palace in town, but Yank Sing is considered one of the best for freshness and execution. The reigning Chinese brunch specialist draws long lines to its twin downtown branches for specialties such as sliced-to-order Peking duck and minced chicken lettuce cups. But the most-popular item is xiao long bao, or Shanghai dumpling, filled with minced Kurobata pork, scallions, ginger and an aromatic broth. The restaurant sells an average of 1,200 pieces on the weekdays and 2,800 pieces on the weekends, and the dumpling even has its own dedicated cart operated by food servers who have been trained in teaching first-time customers the proper way to eat it.
- 1 pound ground pork
- 1 large onion, chopped
- ½ bunch cilantro, chopped
- ½ teaspoon crushed red pepper flakes
- 2 teaspoons red curry paste
- ½ teaspoon garam masala
- ½ teaspoon chili powder
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- 1 cup all-purpose flour
- ¼ cup water as needed
- 3 tablespoons peanut butter
- ½ teaspoon cayenne pepper
- 1 teaspoon white sugar
- 1 teaspoon vegetable oil
Combine pork, onion, cilantro, red pepper flakes, red curry paste, garam masala, chili powder, onion powder, and garlic powder in a bowl. Mix well, then set aside. Place flour into a separate bowl. Slowly stir in the water as needed until a soft dough is achieved. There may be some water left over. Roll out walnut-sized balls of dough into thin circles.
Fill each of the wrappers with about 1 tablespoon of the pork mixture. Moisten the edges of the wrapper, then fold in half, sealing to create a half moon shape. Repeat with the remaining wrappers and filling. Place the dumplings in a steamer over 1 inch of boiling water, and cover. Steam until the dough becomes glossy, about 10 minutes.
To make sauce: Combine peanut butter, cayenne pepper, sugar, and vegetable oil in a microwave-safe glass or ceramic bowl. Cook in the microwave on High for 30 seconds and stir. Serve with the dumplings.
- ½ cup soy sauce
- 1 tablespoon seasoned rice vinegar
- 1 tablespoon finely chopped Chinese chives
- 1 tablespoon sesame seeds
- 1 teaspoon chile-garlic sauce (such as Sriracha®)
- 1 pound ground pork
- 3 cloves garlic, minced
- 1 egg, beaten
- 2 tablespoons finely chopped Chinese chives
- 2 tablespoons soy sauce
- 1 ½ tablespoons sesame oil
- 1 tablespoon minced fresh ginger
- 50 dumpling wrappers
- 1 cup vegetable oil for frying
- 1 quart water, or more as needed
Combine 1/2 cup soy sauce, rice vinegar, 1 tablespoon chives, sesame seeds, and chile sauce in a small bowl. Set aside.
Mix pork, garlic, egg, 2 tablespoons chives, soy sauce, sesame oil, and ginger in a large bowl until thoroughly combined. Place a dumpling wrapper on a lightly floured work surface and spoon about 1 tablespoon of the filling in the middle. Wet the edge with a little water and crimp together forming small pleats to seal the dumpling. Repeat with remaining dumpling wrappers and filling.
Heat 1 to 2 tablespoons vegetable oil in a large skillet over medium-high heat. Place 8 to 10 dumplings in the pan and cook until browned, about 2 minutes per side. Pour in 1 cup of water, cover and cook until the dumplings are tender and the pork is cooked through, about 5 minutes. Repeat for remaining dumplings. Serve with soy sauce mixture for dipping.
Vegetable Dumplings: Recipe Instructions
Start by making the dough for the dumpling wrappers (alternatively, you can just buy a package of pre-made dumpling wrappers). Put the flour in a large mixing bowl. Gradually add the water to the flour and knead into a smooth dough. This process should take about 10 minutes. Cover with a damp cloth and let the dough rest for an hour.
In the meantime, make the filling. In a wok or large skillet over medium-high heat, add 3 tablespoons oil and add the ginger. Cook for 30 seconds, until fragrant. Add the onions and stir-fry until translucent.
Add the chopped shiitake mushrooms, and stir-fry for another 3-5 minutes until the mushrooms are tender and any liquid released by the mushrooms has cooked off.
Add the cabbage and carrots and stir-fry for another 2 minutes, until the veggies are tender and all the liquid released has been cooked off. Transfer the vegetable mixture to a large mixing bowl and allow to cool.
To the bowl, add the Chinese chives, white pepper, sesame oil, Shaoxing wine, soy sauce, and sugar. Season with salt to taste (though the soy sauce will usually add enough salt to the filling), and stir in the last 1/4 cup of oil.
To assemble the vegetable dumplings, cut the dough into small tablespoon-sized pieces. Use a rolling pin to roll each out into a circle, and pleat the dumplings (see our How to Fold Dumplings tutorial for step-by-step photos on how to fold a dumpling using 4 techniques, from beginner to advanced).
Continue assembling until you’ve run out of filling and/or dough.
To cook the dumplings, steam them or pan-fry them. To steam, put the dumplings in a steamer lined with a bamboo mat, cabbage leaf, or cheesecloth, and steam for 15-20 minutes.
To pan-fry, heat 2 tablespoons oil in a non-stick or cast iron pan over medium-high heat. Place the dumplings in the pan and allow to fry for 2 minutes.
Pour a thin layer of water into the pan, cover, and reduce heat to medium-low. Allow dumplings to steam until the water has evaporated. Remove the cover, increase heat to medium-high and allow to fry for a few more minutes, until the bottoms of the dumplings are golden brown and crisp.
You can also boil your dumplings. Check out this article for a full tutorial on how to cook dumplings three ways (steaming, pan-frying, and boiling).
Kaitlin’s Homemade Hot Chili Oil shown in the pictures is always our favorite!
But if you prefer, check out our traditional dumpling sauce recipe and serve both side-by-side!
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Around the World in Our Best Dumpling Recipes
Though they come in all shapes and sizes, dumplings are a near-universal culinary constant: almost every culture has one. So naturally, dumpling recipes are incredibly versatile, coming with a wide array of fillings, wrappers, shapes, and sizes. Chinese dumplings may be the best known: we’re a fan of both the steamed dumpling recipes as well as the fried. But there are plenty more to explore, whether it’s the empanadas of Argentina or even Italy’s ravioli (we’re using a loose definition here, folks). From Europe to Asia and beyond, we’ve rounded up our favorite dumpling recipes from all over the world.
Boiled Pork and Chive DumplingsThe go-to Chinese filling: juicy pork mixed with the fresh onion flavor of garlic chives. Try to find a fatty blend of ground pork it will improve the filling’s flavor and juiciness. Chopped garlic chives, which have a peppery raw-garlic flavor, and fresh ginger cut through the rich meat. Make sure the dumplings are completely sealed and devoid of air bubbles to prevent any leaks during boiling. This recipe is adapted from The Dumpling Galaxy Cookbook. Get the recipe for Boiled Pork and Chive Dumplings »
Steamed Mixed Shellfish DumplingsIn China, this combination of shrimp, scallops, and crab is a special-occasion dumpling filling. The clean flavor and slippery texture of the shellfish are unobscured by any filler. Serve steamed dumplings directly from the bamboo steamers, since their delicate wrappers can break in transfer. Get the recipe for Steamed Mixed Shellfish Dumplings »
Pan-Fried Spicy Beef DumplingsIn these delightfully rich dumplings, homemade or store-bought chile oil is balanced by freshness from scallions and ginger and sweetness from oyster sauce. To maximize the crispy surface area, stretch and arc the shape of the raw dumpling slightly. Get the recipe for Pan-Fried Spicy Beef Dumplings »
Turkish Yogurt and Brown Butter Tomato Sauce
German Pretzel DumplingsGerman pretzel dumplings
Roasted Squash and Pork DumplingsThis delicate seasonal dumpling is stuffed with squash, spiced pork, ginger, and scallion. Get the recipe for Roasted Squash and Pork Dumplings »
Maultaschensuppe (Dumplings in Broth)Dumplings filled with minced pork, beef, veal, and bacon steal garnish this specialty soup of Swabia in southern Germany. Get the recipe for Maultaschensuppe (Dumplings in Broth) »
Pear and Cheese Ravioli (Cacio e Pere)Nothing says love like homemade pasta. Lidia Bastianich’s recipe mixes tender, sweet Bartlett pears with sharp pecorino and creamy mascarpone to make a rich filling for ravioli.
Pork and Kimchi PotstickersSome zesty kimchi can bring your typical dumplings to the next level and enhance the pork filling’s savoriness. Get the recipe for Pork and Kimchi Potstickers »
Russian Chicken and Dumplings SoupSesame oil and cilantro soup up this Russian classic with an eye on Japan. Get the recipe for Russian Chicken and Dumplings Soup »
Spinach and Potato Dumplings with Cold Tomato Sauce
Pork and Cabbage PotstickersChinese New Year has come and gone, but that doesn’t mean you can’t keep celebrating with these easy-to-make potstickers. Get the recipe for Pork and Cabbage Potstickers »
Turkey Momos with Tomato-Cilantro SauceThese steamed, meat-filled Nepalese dumplings come from Binita Pradhan, the entrepreneur behind Bini’s Kitchen in San Francisco, CA. Get the recipe for Turkey Momos with Tomato-Cilantro Sauce »
Cheese and Mint Stuffed Dumplings (Khinkali Qvelit)These Georgian dumplings are traditionally made with a spiced meat filling this cheese and herb version, once meant for religious fasting days, is now enjoyed year-round. Get the recipe for Cheese and Mint Stuffed Dumplings (Khinkali Qvelit) »
Kreplach SoupLittle pyramids of chicken-stuffed dumplings in broth are a solid Jewish holiday dish. Get the recipe for Kreplach Soup »
Sichuan Pork Wontons (Chao Shou)Simple pork dumplings doused in a spicy, mouth-numbing chile oil. Get the recipe for Sichuan Pork Wontons (Chao Shou) »
Shanghai Soup Dumplings (Xiao Long Bao)A collagen-rich pork stock is the key to making soup dumplings. It’s solid when cold, letting you wrap it in dough. Once steamed, it liquifies into a soup. Get the recipe for Shanghai Soup Dumplings (Xiao Long Bao) »
Braised Venison Shoulder with Mushroom Pierogi
Steamed Pork Belly MantiBrowned butter brings an extra layer of flavor to these otherwise traditional Central Asian dumplings, but the cherry on top comes in the form of fried shallots. Get the recipe for Steamed Pork Belly Manti »
Pelmeni Dumplings in Chicken BrothGround pork-and-garlic-filled dumplings add soul-comforting richness to a simple chicken broth in this Siberian soup. Get the recipe for Pelmeni Dumplings in Chicken Broth »
Butternut Squash Ravioli with Oregano-Hazelnut PestoBasil and oregano add herbal brightness to butternut squash, browned butter, and hazelnuts in a sweet-savory pasta dish. Get the recipe for Butternut Squash Ravioli with Oregano-Hazelnut Pesto »
Beef Broth with Liver Dumplings and SaffronThis dish is known in Slovenia as “Sunday soup,” a reference to the long simmering time it takes to extract flavor from beef bones for the broth. Get the recipe for Beef Broth with Liver Dumplings and Saffron »
Beef Broth with Tortellini and Parmesan (Brodo)Cheese tortellini dot a rich umami broth well-worth a lengthy cooking time. Get the recipe for Beef Broth with Tortellini and Parmesan (Brodo) »
Markklosschensuppe (Beef Marrow Dumpling Soup)These German bread dumplings spiced with nutmeg are served in beef-marrow enriched broth for a warming winter soup. Get the recipe for Markklosschensuppe (Beef Marrow Dumpling Soup) »
StrozzapretiSoft dumplings of Corsican fresh cheese and wild herbs highlight the natural culinary products of this beautiful Mediterranean island. Get the recipe for Strozzapreti »
SamosasThis popular Indian fried pocket of spiced potatoes, onion, and peas pairs perfectly with sweet and hot tamarind chutney. Get the recipe for Samosas »
Shrimp and Pea Shoot Dumplings (Har Gow)With a delicate, translucent skin and plump form, these little dumplings resemble goldfish. Get the recipe for Shrimp and Pea Shoot Dumplings (Har Gow) »
Gnocchi al PestoPillowy gnocchi in a deliciously simple pesto sauce is light enough for a first course to a homemade Italian dinner. Get the recipe for Gnocchi al Pesto »
Maple Syrup DumplingsThese dumplings from Quebec are a delightful dessert treat, especially once drenched in butter and maple syrup. Get the recipe for Maple Syrup Dumplings »
Malfatti (Ricotta and Swiss Chard Dumplings)Chef Anna Klinger of Al Di La in Brooklyn, New York, flavors these dumplings with nutmeg. For the best results, drain the ricotta overnight and squeeze all the moisture out of the Swiss chard. Get the recipe for Malfatti (Ricotta and Swiss Chard Dumplings) »
Gnocchi alla Romana
Shui Jiao (Pork and Chive Dumplings)The classic Chinese pork and chive dumpling. Get the recipe for Shui Jiao (Pork and Chive Dumplings) »
Plantain Gnocchi with Short Rib RagùRipe plantains and yucca stand in for potatoes in this version of gnocchi from the Dominican Republic, which is served with short rib ragù. A long, slow braise with red wine, cayenne, and paprika results in tender, fall-off-the-bone morsels of meat bolstered with cream, the rich sauce is then ladled over the slightly sweet, fluffy dumplings. Get the recipe for Plantain Gnocchi with Short Rib Ragù »
Shrimp Ravioli with Spinach and GingerStore-bought wonton wrappers are perfect for making ravioli. We based this recipe on one in Cooking with Daniel Boulud (Random House, 1993). Get the recipe for Shrimp Ravioli with Spinach and Ginger »
Gnocchi with Brown Butter and SageA regional dish from the Italian province of Parma, these plump spinach gnocchi are excellent sprinkled with Parmesan cheese. Get the recipe for Gnocchi with Brown Butter and Sage »
Agnolotti (Veal and Escarole Ravioli)Escarole, veal, and Parmesan make a rich filling for ravioli serving them in veal or chicken broth turns them into a comforting soup. Get the recipe for Agnolotti (Veal and Escarole Ravioli) »
Veal Stew with Potato Dumplings
Chicken Soup with Semolina DumplingsIn this recipe from Transylvania, sliced root vegetables and textured semolina dumplings are moistened in a chicken broth spiced with paprika and caraway. Get the recipe for Chicken Soup with Semolina Dumplings »
Yuanxiao (Walnut- and Almond-Filled Sweet Rice Dumplings)Filled with a sweet, chewy mixture of walnuts and almonds, yuanxiao are a traditional dish for Lunar New Year, but we love them year-round. Get the recipe for Yuanxiao (Walnut- and Almond-Filled Sweet Rice Dumplings) »
Spinach Spätzli with Brown Butter, Crispy Speck, and PangrattatoNear Italy’s border with Austria, the food takes on a distinctly Teutonic bent with spätzli, a close Italian cousin of German spätzle. Get the recipe for Spinach Spätzli with Brown Butter, Crispy Speck, and Pangrattato »
Chicken Shui Jiao (Boiled Chicken Dumplings)Shiitake mushroom and chicken make a moist and succulent filling for these Chinese dumplings. Get the recipe for Chicken Shui Jiao (Boiled Chicken Dumplings) »
Bread Crumb Dumplings and Bean Stew with Parsley-Speck PestoIn Emilia-Romagna, chef Carla Rebecchi taught Jenn Louis to make this borlotti bean stew with shell-like gnocchi called pisarei. A fresh herb sauce laced with speck tops it off. Get the recipe for Bread Crumb Dumplings and Bean Stew with Parsley-Speck Pesto »
Crystal Palace’s Hunan Dumplings with Peanut Sauce
Har Gao (Shrimp Dumplings)These delicious Malaysian dumplings stuffed with minced shrimp, scallions, water chestnuts, and bamboo shoots are easy to make with store-bought gyoza (potsticker) wrappers. Get the recipe for Har Gao (Shrimp Dumplings) »
Halusky (Boiled Potato Dumplings)The deeply satisfying combination of potatoes, bacon, caramelized onion, and sour cream featured in this rustic old-country recipe came to Pennsylvania’s Pocono Mountains via Eastern Europe. Get the recipe for Halusky (Boiled Potato Dumplings) »
There was a time when I had a handful of favourite hole-in-the-wall dumpling joints complete with peeling lino floors, chipped tables and rickety chairs where we could stuff ourselves silly for less than $8 a head.
Nowadays, dumplings have become “all the rage” and many such places have become fancy. Renovated interiors, glossy menus. And sky rocketing price tags. And crowds.
So in recent years I’ve found myself making dumplings on a fairly regular basis. Potstickers being my favourite – also known as Pan Fried Chinese Dumplings.
How To Make Dumpling Dough From Scratch
Dig into Chinese comfort food with Hsiao-Ching Chou’s new collection of easy-to-make classics. If you’re going to make homemade dumplings, why not take it one step further? Learn to make dumpling dough from scratch and you’ll never have an excuse to not churn out these savory parcels by the dozen.
All-purpose flour and water. It really doesn’t get more straightforward than that. What takes practice is using your eyes and sense of touch to determine just how thirsty the flour is on a given day, because the moisture content of the flour and the humidity in the air both can affect how the dough comes together. I tell you this so that you know you need to pay attention, but I don’t want you to stress about these factors. If the dough feels too sticky, then a little more flour will bring the dough back into balance. The recipe calls for warm water because flour absorbs warm water more easily and it creates a more supple texture. This dough can be used for dumplings, Green Onion Pancakes, or Home-Style Hand-Cut Noodles. You will need a Chinese rolling pin. This recipe yields enough dumplings that you can freeze extras to serve another time.
Note: These dimensions are meant as a guideline. You could make these larger, if you’d like. You would end up with fewer dumplings and each would require more filling. The key is to keep the size consistent, so the dumplings cook consistently. I wouldn’t make these smaller, however, because it makes it more challenging to fold the dumplings, especially if you have big hands or you are a beginner.
If you don’t have time to make your own wrappers, you can use store-bought dumpling or gyoza wrappers. There are many brands available, and most stores these days sell at least one type of dumpling wrapper. At Chinese markets, you can usually find thin, medium, and thick dumpling wrappers. The thicker ones are better for pot stickers, because they won’t tear as easily. Dab water on the edges to help seal.
How To Make Dumpling Dough From Scratch
- Prep Time: 1 hour +
- Level of Difficulty: Easy
- Serving Size: 1 pound dough (for about 48 dumplings)
- 2 1/2 cups unbleached all purpose flour, plus more for dusting
- 3/4 cup plus 1 tablespoon warm water (about 105 to 110°F)
For the dough
Put the flour in a large bowl. Add all of the water. Using a rubber spatula, a wooden spoon, a pair of chopsticks, or your fingers, stir the water and our together until a shaggy ball of dough starts to form. Now, use your hands to start kneading the dough and incorporating any remaining flour. The dough should feel slightly tacky but not damp. It should not stick to your fingers.
Dust your work surface with flour. Remove the dough from the bowl and knead for about 2 minutes. It should feel smooth. Cover the dough with a damp towel or plastic wrap and let it rest on the counter for a minimum of 20 minutes. (While it doesn’t need much longer than that, it won’t hurt the dough if it happens to rest longer.)
Alternatively, you can use a stand mixer to form the dough. Add the flour to the bowl of the stand mixer, and add the water gradually while running the dough hook at medium-low speed. Once the dough comes together, knead for about 2 minutes. Cover the dough and let it rest for 20 minutes. (This dough will hold for several hours at room temperature. It will get stickier, so you will have to knead in about 1 to 2 tablespoons of flour to refresh it. It’s best to make this dough the same day you want to use it.)
Once rested, divide the dough in half. On a surface lightly dusted with our, roll each half into a rope that’s about 3⁄4 inch in diameter and about 18 inches in length. Using a knife or a bench scraper, cut each rope into pieces that are about 3⁄4 inch thick. Each piece should weigh about 9 or 10 grams.
Roll each piece of dough into a small ball and then a flatten it between your palms to create a disc that resembles a wafer cookie. Press your thumb gently into the dough to create a small indentation. Position your rolling pin between you and the base of the wafer of dough. Dust lightly with our as needed. Roll the pin forward across the dough and back. You do not need to lift the rolling pin. Turn the dough 90 degrees and repeat the forward-and- back rolling. Turn the dough 90 degrees again and repeat the rolling. This forms the beginnings of a circle.
Repeat this for the second revolution, but, for subsequent turns, roll the pin only halfway up. For the third revolution, roll the pin only a third of the way up. The idea is to leave the center of the circle just slightly thicker than the outer edges. The wrapper should end up being a circle about 3 1⁄4 inches in diameter. Don’t worry if the circle isn’t perfect it only needs to be roundish. If it looks like an oval, then round it out. If it’s lopsided beyond repair, then bunch up the dough into a ball and start again. Unless you have an assembly line of friends or family helping you, roll out about six wrappers at a time. If you roll out too many, they start to stick to each other and the edges will dry out, which makes it harder to seal.