Momo Wonton Wrappers | খুবই সহজেই বানিয়ে ফেলুন মোমো আর অনথন রাপার ( কয়েক মাস সংরক্ষণ পদ্ধতি সহ)
Momo Wonton Wrappers | খুবই সহজেই বানিয়ে ফেলুন মোমো আর অনথন রাপার ( কয়েক মাস সংরক্ষণ পদ্ধতি সহ)
How to Make Dumpling Dough | Wrappers for Boiled Dumplings
Easy to make homemade dumpling dough recipe. Better than store bought ones. This simple recipe only uses 3 basic ingredients that you definitely have in your kitchen.
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How to Make Dumpling Wrappers (Dumpling Skins/餃子皮) | Lisa Lin
Here is a comprehensive guide on how to make dumpling wrappers!
FULL RECIPE:
DUMPLING RECIPES
Pork & Cabbage Potstickers:
Tofu & Kimchi Dumplings:
Chicken Potstickers:
INGREDIENTS
320g all-purpose flour
175g warm water (between 110ºF to 120ºF)
0:00 Intro
0:10 Making and resting dumpling dough
2:21 Cutting dough into pieces
2:54 Shaping dough into small balls
3:36 Rolling pin suggestions
3:51 Rolling technique for dumpling wrappers
5:30 Mama Lin's attempt to roll wrappers
6:24 Dumpling pleating examples
6:40 Tips for storing rolled out wrappers
7:23 End
Equipment
Unfortunately, that small tapered rolling pin that I show in the video is no longer available on Amazon. Here is a similar one that I found: (affiliate link)
Large rolling pin by J.K. Adams: (affiliate link)
NOTES
I have a variable temperature kettle that I use to heat the water to the right temperature. You can mix cold water with boiling hot water to get the same results. Note that you'll likely need more cold water than boiling hot water. You can also run your tap at the hottest setting and use that hot water.
In the video, I mention that the dough pieces should be between 12 to 14g for medium-sized dumplings and 14g to 16g for larger dumplings. Those are measurements that I like when I'm using the dough to make potstickers. I want the wrappers to be slightly thicker so that they can withstand the heat during the pan-frying process. It's a matter of personal preference, really. If you are making steamed or boiled dumplings, you'll probably want the dumplings skins to be thinner. For example, with xiaolongbao (小籠包/soup dumplings), I've seen many recipes recommend the wrappers to be about 9 to 10 grams each because you want the dumpling skins to be very thin.
Also, I'm rolling out the wrappers until they're about 3.5 to 3.75 inches in diameter.
If you don't have rolling pins at all, you can use a jar to roll out the wrappers. You can also roll out sheets with a pasta machine and use a cookie cutter to cut out the shapes. The cookie cutter should be at least 3.5 inches in diameter
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Easy Wonton & Dumpling Wrappers Recipe [手擀云吞&饺子皮]
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If you love dumplings, wonton, then you will always need some wrappers. Today I am going to show you how to make wonton & dumpling skin from scratch. The problem of making your own wonton skin is how to roll the sheet to paper thin. Trust me; it is not hard at all as long as you know the technique.
???? RECIPE - Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.
**Ingredient list**
- 300 grams of all-purpose flour
- 1/4 tsp of salt
- 160 grams of water
I**nstruction:**
- In a large bowl, add 300 grams of all-purpose and 1/4 tsp of salt. Then pour in 160 grams of water in batches. Stir to mix.
- Gather all the flour together. Make it into a dough. Cover it and let it sit for 30 minutes.
- 30 minutes later, it should be more playable. Use your body weight to press the dough. Grab the side of the dough that is future away from you. Then fold that in half. Use your body way to press it down again. Turn your dough at 90 degrees angle. Repeat this again and again.
- In about 5 minutes, you can flip the dough over. You should see that the other side is very smooth but this is not ready to roll yet. We have to let this sit for another 30 minutes.
- 30 minutes later, squeeze the dough from the middle and divide it in half. Shape the dough into a round piece. Flatten it by your hand and now we can start to roll it flat.
- Wonton skin is very thin so you will end up rolling this dough into a big sheet. That is why you want to use a long rolling pin. In the beginning, do your best to roll it flat and a little bigger. Once the sheet is big enough to wrap the rolling pin around then you can put some cornstarch to prevent sticky. You have to use cornstarch when making wonton skin because cornstarch doesn’t contain any glutinous so it will cover the surface of the dough instead of mixing into the dough. So the wonton skin won’t stick to each other when you pile them up.
- Next, we are going to roll the dough into paper-thin sheet. When you roll it, the force should go to 4 directions. The first direction is pressing it down against the working surface; the second direction is pushing the rolling pin forward. Both of your hands should be slowly pushing out and spreading the dough to the left and the right. Once you reached the end of the working surface, you just pull the rolling pin back and make sure it is wrapped tight. Repeat this again and again. Remember, four directions should go all at the same time so your dough sheet can evenly and slowly become wider and bigger.
- Normally it will take me 20 minutes to roll this into paper thin. But we have 2 pieces here. What I usually do is when I get both of the dough into almost same size, I will pile them up. Make sure there is enough cornstarch in between and roll them at the same time. This will save me almost half of the rolling time.
- You can unwrap it every few minutes to. When the sheets get big enough, you should be able to see through your finger from it but It is not done yet because the middle of the sheet is thinner than the edge. That is normal because when you roll it, the center gets the most of the pressure. It is hard to show it on the camera but if you make your own then you will notice that. Now what you need to do is give few more rolls on the edge to make sure the whole sheet is even.
- You can cut it to the size you want. What I usually do is use the rolling pin as a stander and cut it straight. Then pile all the pieces together and keep cutting it. Pick out the irregular pieces and you are done.
- I make my own wrappers all the time. The thickness and shape depending on how you like and what do you want
- Also, this is good to freeze. Just make sure there is enough cornstarch in between each layer. Put them in a sealable bag and freezer them. Whenever you need to use them again, just take them out. Defrost them at room temperature or in the fridge. When it becomes soft and playable, you are good to go.
24 Ways to Wrap Dumplings (you'll get so many compliments if you try some)
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We all love dumplings but not everybody knows how to wrap them. Today, I will show you 24 ways to fold dumplings, ranging from incredibly easy, classic methods, to complicated but beautiful patterns. Please stick with me until the end. I promise you; this is by far the most comprehensive guide, and you will never fail at folding dumplings again after watching this video.
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1. Fold in Half Dumpling 2:16
2. Fold in Half Dumpling with Simple Pleats 2:41
3. Standing Up Dumpling 3:25
4. Shoe-shaped Gold Ingot Dumpling 3:53
5. Fet Belly Dumpling 4:30
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7. Copper Cash 5:28
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10. Pot Sticker Variation 7:30
11. Half Moon Shape With 2 Pleats 8:02
12. Half Moon With 4 Pleats 8:41
13. Half Moon Shape With However Many Pleats You Want 9:16
14. Leaf Shape Dumpling 11:18
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18. Triangle Dumpling With Pleats 1521
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20. Triangle Dumpling With Complicated Petals 16:55
21. Square Dumpling 18:15
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24. Cherry Blossom Dumpling 19:55
Videography / Editing by Austin Schargorodski -
Easy Chilli Momos | Homemade Chilli Chicken Momos with Momo Wrapper Recipe |Street Food MOMO/Wonton
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Hey Everyone!
I'm back with a new video. Please check it out and try it yourself and let me know about your experience in the comment section❤️.
For wonton sheets-
Ingredients:
Refined flour 1 cup
Egg 1
Salt to taste
For Chicken Filling
Ingredients :
Boneless Chicken 100gm(minced)
White pepper powder 1/2 TSP
Ginger 1 tsp (chopped)
Garlic 1tsp (chopped)
Spring Onion1 tbsp (chopped)
Egg 1
Soy sauce 1tsp
Salt to taste
Chilli Wontons
Ingredients:
Corn flour 1 tbsp
Spring Onion 2 tbsp (chopped)
Capsicum 1 cup diced (red, green yellow)
Onion 1/4 cup diced
Tomato ketchup 1 tbsp
Dark soy sauce 1tbsp
Vinegar 1tsp
Ginger 1 tbsp chopped
Garlic 1 tbsp chopped
Green chilli 1 tbsp chopped
stock/hot water 2 cup
White pepper powder 1/2 tsp
salt to taste