Dumpling Dough Dumpling Dough

Photography: Maya Visnyei | Food Styling: Michael Elliott and Judyinc.com | Prop Styling: Geary House

  • Total time 40 minutes
  • Portion size 64 servings



Place flour in large wide bowl; divide into two mounds. Using fork, make a well in one mound and pour boiling water into it, mixing well. Add canola oil, sesame oil and salt to remaining mound, stirring with fork. Gradually mix cold water into both mounds to form dry shaggy dough, adding 1 tbsp more cold water if needed for dough to come together.

Turn out onto work surface; knead for 5 to 7 minutes or until smooth. Wrap in plastic wrap; let stand at room temperature for 30 minutes.

On lightly floured work surface and using palms of hands, roll dough into log; cut into 16 pieces. Roll each piece into 4-inch log; cut each into 4 pieces. Cover with damp towel. Using rolling pin, roll 1 piece into 2-inch circle. Place heaping 1 tsp filling in centre of round; gather dough up around filling to create half-moon shape; pinch tightly, making pleats at top to seal. Steam, boil or fry according to recipe.

Test Kitchen Make-Ahead: Wrap the dough in plastic wrap and refrigerate for up to two days; bring to room temperature before using.

Nutritional facts PER SERVING: about

  • Fibre 0 g
  • Sodium 25 mg
  • Protein 1 g
  • Calories 32
  • Total fat 1 g
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 6 g
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Lunch & Dinner

Dumpling Dough