- 2 C Arrowhead Mills® Organic Stone Ground Whole Wheat Flour
- 1 1/4 C boiling water
- In a large bowl, combine flour and salt. Make a well in the center, and slowly pour in water, allowing it to absorb as you go.
- Once cool enough to handle, knead mixture together until it becomes dough. If necessary, add warm water one tablespoon at a time to bring the dough together. Add water slowly; the dough should not be sticky.
- Transfer dough to a lightly floured work surface. Knead for 2 minutes, until soft and elastic.
- Cover dough in plastic and allow to rest in a warm place for at least 20 minutes or up to 2 hours.
- Divide rested dough into 4 equal sections. Roll each section into a 1-inch thick rope and cut into 8 equal pieces.
- Shape each piece into a round disc, pressing flat with your hands or a plate, and lightly flour both sides. Using a rolling pin, roll each disc until it’s 5 inches in diameter. Now you’re ready to fill!
- For crescent-shaped dumplings: Place 2 teaspoons of filling on one half of each disc. Use your finger to moisten the edge of each disc with water, then fold over like a taco and press until firmly sealed.
- For parcel-shaped dumplings: Place 2 teaspoons of filling in the center of each disc. Use your finger to moisten around the filling with water. Gather edges and squeeze together, like parcel, until firmly sealed.
- Don’t let your dumplings dry out. Keep them covered in plastic while you finish assembling all the way until cook time.
Love dumplings but going gluten-free? Try Vietnamese tapioca dumplings, called banh bot loc. Follow this dough recipe, substituting in 1 3/4 cups Arrowhead Mills Organic Tapioca Flour, plus 2 tablespoons Spectrum Canola Oil.