I roll my dough with a small rolling pin from front to back. Now roll the pieces of dough into balls on a countertop sprinkled with cornstarch. Otherwise, the sheets will dry out quickly. Keep your dough in a bamboo steam basket or another container with a lid. So in total, I end up with about 20 pieces of dumpling sheets. Because the dough sheet needs to be cut neatly, in the end, I have some leftover dough that I kneed again and I can make 2-3 extra sheets out of it. I wrap my rolls in plastic and let them rest for at least half an hour in the fridge. The dough needs to stay pretty firm and shiny. If the dough remains too dry, I add another tablespoon of water, but I will make sure that it does not get too wet. Fold the dough close (with a little bit of water).Īfter 5 – 8 minutes of kneading, I roll the dough into two equally thick and long rolls.Cut the dough into a round shape with a bowl or cookie cutter.Roll the pieces into balls on a countertop sprinkled with cornstarch.Wrap rolls in plastic and let them rest for at least half an hour in the fridge.
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