This is a continuation of Part 1, where I showed you how to make dumpling wrappers using a pasta machine. The technique shown in this post is more rustic, but works just as well.
Mix dough ingredients in a bowl or food processor. Flour a platter or line with wax paper. Knead dough lightly on floured surface until elastic, then divide into 80 pieces or so, each about the size of a regular gumball.
Roll out each piece into a round about 3 inches in diameter.
Follow instructions for filling and pleating the dumplings in Part 1.
Now that they’re cooked, there’s nothing left to do but to chow down.
This is a basic dumpling wrapper that contains nothing but flour and water. A more enriched dumpling wrapper is available containing egg. If you want, you can add an egg yolk into your dough to replace some of the water.
WOW! Stef, do you have any fish recipes? I need help this Lent.
:-)Thank you!