Homemade Momo/ Dumpling Wrappers
Nothing beats homemade momo/dumpling wrappers. Did you know that making them from scratch is quite simple? It only requires 3 basic ingredients and it is easier than you think. Homemade wrappers have a better taste and chewier texture than frozen store bought ones. All it takes is a little patience and elbow grease. It is also a fun and engaging activity to do with family members of all ages.
Kitchen Notes:
Please be aware that the flour water ratio may vary depending on the brand of your flour.
You can use a stand mixer to form the dough (steps 1 & 2). However, I strongly suggest you make the dough by hand for the first time few times, so you can “feel” the readiness of the dough and add more flour or water as required.
If you are a beginner, you can keep the dimensions of the wrappers are little bigger to help you fold them without much difficulty.
If you choose to freeze the extras to serve another time, make sure to flour the individual wrappers. Place parchment papers in between the wrappers and pile them into a stack. Wrap the pile tightly in plastic wrap and place them into an airtight container or Ziploc bag. Make sure to use the wrappers within a day or two.
INGREDIENTS
250g or 2 cups All-Purpose Flour + more for dusting and rolling ¾ cup Warm Water ** ¼ tspn Salt
METHOD
In a medium bowl, whisk together the flour and the salt.
Add the warm water to the flour and salt mixture gradually. Gently mix with wooden spoon or rubber spatula until the dough comes together. The mixture should slightly tacky but not not damp or dry.
Transfer the dough to a lightly floured work surface and knead the dough for 4-5 minutes or until it becomes smooth. The dough should neither be sticky or dry.
Cover the dough with plastic wrap and let it rest for at least 30 minutes. The resting process will help to soften the dough.
After resting the dough knead it a few times. Then transfer the dough to a lightly floured work surface and divide the dough into 4 sections.
Take one section and roll it into large rectangle about 1/8th inch thickness. Make sure to cover the rest of the sections to prevent them from drying out.
Use a cookie cuter or a rim of a glass with around 4" diameter to cut the dough into circles.
Repeat the remaining process with the remaining dough and leftover edges.
Enjoy with your favorite filling!
** See kitchen notes.