is a ritual, a meditation, and often a multi-generational family affair. Homemade dumplings are one of the simplest foods to make, yet they can intimidate even the most confident home cooks. And I understand the reticence. With the constant onslaught of perfectly formed dumplings on social media, we naturally question our ability to replicate these beautiful little morsels.
But I am here to offer this cliched-yet-essential piece of advice: When making dumplings, practice does make perfect . Your first attempts at forming dumplings may leave you feeling disheartened. They will likely be a tad ugly, perhaps not Instagrammable just yet. Put down that phone and persist. Fold, crimp, pleat, and repeat. Again and again.
For boiled dumplings, a thicker skin will better withstand the pressures. Use a cold water dough by replacing the hot water with the same amount of room temperature water. This dough will be less malleable so it will need to be rested for around 2 hours, or up to 4 hours, before rolling out. Homemade wrappers typically do not need to be moistened, as there should be enough moisture in them to stick together when folded. If you have dusted your wrapper with too much flour and it won’t stick when you’re folding, just dip your fingertip in water and run it along the edge.Store-bought wrappers come in either a round or square shape.
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