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sourdough discard dumpling wrappers 餃子皮

mildly tangy DIY dumpling wrappers to wrap any filling of your liking. pairs particularly well with veggies that taste good pickled, like cabbage and carrots.
Prep Time 40 minutes
Resting Time 2 hours
Total Time 2 hours 40 minutes

formula

  • 200 g all purpose flour
  • 100 g warm water
  • 100 g sourdough starter discard

method

  • in a large bowl, mix flour and warm water until it just comes together (the dough will look slightly stringy). then, add the sourdough starter discard.
  • knead the dough together for 3-4 minutes into a ball. the dough should appear smoother, but will not look completely smooth.
  • let rest, covered, for 2-3 hours.
  • take the dough out onto a floured surface, and cut in half.
  • flatten one piece of dough into a rectangle that is 1 inch tall, so that the short end is 2 inches wide, and the long end is around 7 - 8 inches. cut length wise.
  • cut each dough piece into 1 inch-ish segments, resulting in 15 or so segments. roll each segment in flour.
  • flatten each segment into a disc shape.
  • on a floured surface using a rolling pin, roll out each puffy disc into a smooth, flattened dumpling wrapper. you want the edges of the disc to end up slightly thinner, and the center to be slightly thicker. this is both so that when the edges are folded together the thickness will be similar to the rest of the dumpling, and also to prevent tears while cooking.
  • i get this result by first tugging the edge of the puffy disc with my left hand, while rolling over a small section of it on the opposite side with my right hand over the rolling pin. then, i rotate counter-clockwise a small amount, and repeat the rolling motion. this light tugging, rolling, and rotating sequence is repeated until the wrapper is flattened.
  • when complete, put completed wrapper on a well floured surface.
  • repeat with each disc -- keep well floured and do not stack to prevent sticking!
  • use immediately to wrap your dumplings or potstickers. no need to wet these when wrapping, as the fresh dough should produce enough stickiness for the sides to naturally adhere to each other.
  • repeat all over again with the other half of the dough, to get around 30 dumpling wrappers (and dumplings) in total.