Dumpling Wrappers

Makes: About 50 wrappers

Time: 40 minutes

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This versatile wrapper can be used to make all sorts of dumplings, pot stickers, and wontons, plus hand-cut noodles that can be used in European-style recipes as well as Asian. The recipe makes enough for two batches of the stuffing recipes on page 356, so you can pack away half of the wrappers in the freezer, double the stuffing, or make two different kinds of dumplings.

• 2 cups all-purpose flour, plus more as needed
• 1 teaspoon salt

1. With a food processor Put the flour and salt in the bowl and add about ½ cup cold water gradually through the feed tube while the machine is running; add as much water as necessary to form a dough ball — the dough should be dry — then let the machine run for about 15 seconds. Finish the kneading by hand, using as much flour as necessary to keep it from sticking.
   By hand Put the flour and salt in a large bowl and gradually stir in about ½ cup cold water until the dough comes together in a ball. Again, the dough should be quite dry. Turn onto a floured work surface and knead until smooth and elastic, about 5 minutes, sprinkling with flour as necessary to prevent sticking.
2. Shape the dough into a ball, dust with flour, and cover with plastic wrap or a damp towel. Let it rest for 20 minutes to 2 hours. (You can make the dough up to this point, wrap it tightly, and refrigerate for up to a day. Bring to room temperature before proceeding.)
3. Knead the ball for a minute, then cut into 4 pieces. On a lightly floured surface, roll each piece into a 1-inch-wide log, then cut into 1-inch pieces and roll each one out from the center to form a 4-inch round or square, adding a bit more flour if necessary. (You can also roll sheets of dough with a pasta machine, then cut into desired shapes; see page 342.) Use immediately or dust with flour, stack, wrap tightly in plastic, and refrigerate for up to a couple of days or freeze for up to 2 weeks.

Whole Wheat Dumpling Wrappers Use whole wheat flour for all or part of the white flour. You will need to add more water; do so a teaspoon at a time. And the dumplings will need to cook a minute or 2 longer.

Egg Roll Wrappers or Wonton Skins You can use these as slightly richer dumpling wrappers or for wontons or egg rolls: Add 1 egg to the flour-salt mix and reduce the water to a little less than ½ cup. Proceed with the recipe. In Step 3, cut the dough ball into 4 pieces and roll out each one. Cut 3-inch squares for dumpling wrappers or wonton skins, 6-inch squares for egg roll wrappers.

Chinese-Style Fresh Noodles Make from either the main recipe or either of the preceding variations: In Step 3, after cutting the dough into 4 pieces, roll out each piece into a rectangle. Try to roll the dough as thin as possible without ripping it, preferably to ⅛ inch thick. Lightly dust the rectangles, fold into quarters lengthwise, then use a sharp knife to cut each folded rectangle into thin strips. Alternatively, use a pasta machine: Put the dough rectangles through the thinnest setting, then roll them through the spaghetti cutter. Dust lightly with flour to prevent sticking. Cook in boiling water just until tender, about 3 minutes, then drain, rinse, drain again, and serve immediately.

Dumpling Wrappers for Pierogi Decrease the initial addition of water to ¼ cup and add 2 egg yolks to the flour and salt. If needed, add more water, 1 tablespoon at a time, until the dough forms a ball. The dough will not be as dry as the eggless version.