Basic Whole Wheat Dumpling Dough

April 2, 2015  |   Brooks Halliday
Dumplings in steamer
SERVING
32
DISH TYPE
Appetizer
SKILL LEVEL
Intermediate
TIME
45 min

Instructions

  1. 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.
  2. 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.
  3. Transfer dough to a lightly floured work surface. Knead for 2 minutes, until soft and elastic.
  4. Cover dough in plastic and allow to rest in a warm place for at least 20 minutes or up to 2 hours.
  5. Divide rested dough into 4 equal sections. Roll each section into a 1-inch thick rope and cut into 8 equal pieces.
  6. 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!
  7. 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.
  8. 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.
  9. Don’t let your dumplings dry out. Keep them covered in plastic while you finish assembling all the way until cook time.

About the author

Brooks Halliday

Brooks Halliday

Brooks Halliday is a food stylist, writer and recipe developer based in New York City. She's had a hand in making good looking food for magazines, cookbooks, packaging, print ads, commercials and television. Together with healthy eating guru Candice Kumai, she's co-developed recipes for the cookbook Cook Yourself Sexy, as well as for magazines and numerous food and household product brands. Before following her heart and stomach to culinary school, Brooks was a Capitol Hill press secretary and spokesperson for a national nonprofit organization. These days, when she's not on set or in the test kitchen, Brooks can usually be found in her own kitchen cooking for her handsome fiance and two unusually epicurean cats.