Last week I had one of those weeks where everything I made went wrong. Thankfully I had the time and the determination to try again. Dumpling skins was one of those things. I have a Joseph Joseph adjustable rolling pin which I thought would be perfect for rolling out the pastry nice and thinly. I’d also found a recipe for the pastry in a book off of the 70’s which was completely awful – more of a pasta recipe which turned out way too sticky to even use.

I realised the only way forward was to invest in a pasta maker – it would roll out the pastry as thinly as I needed and it would be consistent. Plus it would be a lot quicker than the rolling pin method. It worked really well!

{Makes about 50 wrappers}

1¼ hour (including unattended chilling time) – Prep time: 25 mins – Chilling time: 30mins – Rolling time: 20 mins

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