Dumpling pastry using a pasta machine
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!Print
Makes about 50 wrappers
1¼ hour (including unattended chilling time) – Prep time: 25 mins – Chilling time: 30mins – Rolling time: 20 mins
- 300g dumpling flour
- 120ml cold water
- Pinch of salt
- Extra flour for dusting
- You’ll also need a large round cutter
- Mix the ingredients in a bowl until it forms a dough
- Prepare a surface with flour and knead the dough for 15 minutes until it becomes elastic.
- Roll into a ball and cover with cling film. Chill in the fridge for 30 minutes.
- Prepare your pasta machine (you might need to dust with flour) and dust the area where the dough will come out once it’s rolled to prevent sticking.
- Remove your dough from the fridge, slice into thirds and roll out one piece a little with a rolling pin. Start rolling through on the widest setting, do this three times.
- Adjust your pasta machine, making it thinner, then dust the dough and roll through again. Keep repeating until the pastry is thin enough to see slightly through it – any thinner and it will start to tear (this was setting 4 on our Jamie Oliver machine).
- Cut out round shapes from the dough using a cutter. Repeat the rolling process with the other two pieces of dough.
- Fill with your favourite filling – if you’re looking for inspiration try my chicken, cabbage and spring onion gyoza.
- To freeze, put plenty of flour on top and bottom, and layer on top of each other.