Follow these easy steps to make perfect dumpling dough every time. The first dumpling dough is ideal for pan-fried dumplings while the second dough is a hot dumpling dough which is ideal for steamed dumplings.
Dumpling Dough Recipe (ideal for pan-fried dumplings)
Makes 30 dumplings
Prep 10 mins
Rest 15 mins
Ingredients:
420 g (15 oz) plain (all- purpose) flour
240 ml (8 fl oz) water
Method:
Combine the flour and water in a large bowl. Using a wooden spoon or spatula, mix until well combined.
Tip the dough onto a clean work surface and knead by hand for a few minutes.
Form the dough into a neat ball and place in a clean bowl. Cover and allow to rest for 15 minutes.
After the dough has rested, roll it into long strips.
Use a knife to cut the dough into 10 g (1⁄4 oz) pieces.
Use a rolling pin to roll out each piece of dough into a 7–8 cm (23⁄4–31⁄4 in) disc to make a dumpling wrapper.
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Hot Dumpling Dough Recipe (ideal for steamed dumplings)
Makes 30 dumplings
Prep 10 mins
Rest 40 mins
Ingredients:
240 g (81⁄2 oz) plain (all-purpose) flour
40 g (1⁄3 cup) cornflour (cornstarch)
2 teaspoons neutral-flavoured oil
Method:
Combine the ingredients in a large bowl and pour in 180 ml (6 fl oz) boiling water.
Once the water has cooled to a manageable temperature, bring the dough together, transfer to a clean work surface and knead until well combined, then allow to rest for 40 minutes.
Roll the dough into long strips, cut into 10 g (1⁄4 oz) pieces and roll into 7–8 cm (23⁄4–31⁄4 in) discs.
Cover with plastic wrap and refrigerate before use.
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Recipe extracts from Dumplings by La Taverne De Zhao, published by Smith Street Books, AUD$19.99/NZD$21.99, published 4 February 2025.
