Many people nervously giggle when I suggest that they make Asian dumpling wrappers from scratch. Well, you can use the food processor for the dough -- I do that all the time -- but rolling out each individual wrapper is not that difficult. In fact, it's a low-tech job that children and older people can do!
The video below takes
off from where you've pressed out the dough pieces into small disks,
whether that's done with a tortilla press or some other flat-bottomed
heavy object. The written instructions in Asian Dumplings (see chapter
1) are pretty clear but you may need some visuals for extra assistance.
Note that the rolling technique below is used not just for dumplings
like pot stickers
(guo tie) and Shanghai soup dumplings (xiao long bao) but also for
wonderful Asian treats such as stuffed buns (bao) and curry puffs.
Update, January 2010: Should you need further guidance on dealing with the dough log at the front end, see the expanded video tutorial on how to roll out Asian dumpling wrappers.
After trying your homemade dumplings WITH homemade wrappers, I will definitely have to attempt making my own from scratch sometime soon. Like others out there, I, too, nervously giggled when you said, "Oh, Carolyn, you can do this; it's sooo easy.'' OK, Andrea, keep telling me that...hah....I'll get there yet.
Posted by: Carolyn Jung | 05/28/2009 at 09:04 PM
Carolyn, just like the song goes, "I'll take you there."
Posted by: Andrea Nguyen | 05/29/2009 at 10:58 AM
Andrea, do you know how to make xiaolongbao wrappers? The texture is different than dumpling wrappers that you showed above. Thanks.
Posted by: JL | 06/01/2009 at 08:19 AM
Would this work for gyoza wrappers too. I just made mine last Saturday and was not too happy with it. The edges were hard to crimp because they were too thick.
Posted by: veron | 08/13/2009 at 05:14 AM
Hi JL and Veron,
This is a basic rolling technique for Asian dumpling wrappers. You can apply to different dough -- so definitely for xiaolongbao and gyoza. Xiaolongbao dough is a tad softer and the wrapper thinner, of course. As for gyoza -- it's just a different filling! Check Asian Dumplings for the xiaolongbao and gyoza recipes and you'll see what I mean.
Great questions.
Posted by: Andrea Nguyen | 08/13/2009 at 10:28 AM
Thank you for this video! I started to make my own wrappers a few years ago and now I see why they were always lopsided ;-)
This is such a great blog... and I look forward to getting your book!
Posted by: Just a Plane Ride Away | 10/30/2009 at 01:45 AM
You're very welcome, Just a Plane Ride Away. I used to suffer the same problem as you. No more lopsided wrappers for both of us!
Posted by: Andrea Nguyen | 10/30/2009 at 04:31 AM