Basic Dumpling Dough

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   To prepare the dough in a food processor, put the flour in the work bowl.

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   With the machine running, add 3/4 cup of water in a steady stream through the feed tube.

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   As soon as all the water has been added, stop the machine and check the dough.

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   It should look rough and feel soft but firm enough to hold its shape when pinched.

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   If necessary, add water by the teaspoon or flour by the tablespoon.

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   When satisfied, run the machine for another 5 to 10 seconds to further knead and form a ball around the blade.

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   Avoid overworking the dough.

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   Alternatively, make the dough by hand.

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   Put a bowl atop a kitchen towel to prevent it from slipping while you work.

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    Put the flour in the bowl and make a well in the center.

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    Use a wooden spoon or bamboo rice paddle to stir the flour while you add 3/4 cup water in a steady stream.

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    Aim to evenly moisten the flour.

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    It is okay to pause to stir or add waterit is hard to simultaneously do both actions.

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    When all the water has been added, you will have lots of lumpy bits.

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    Knead the dough in the bowl (it is not terribly hot) to bring all the lumps into one mass; if the dough does not come together easily, add water by the teaspoon.

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    Regardless of the mixing method, transfer the dough and any bits to a work surface; flour your work surface only if necessary, and then sparingly.

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    Knead the dough (it is not hot) with the heel of your hand for about 30 seconds for machine-made dough, or about 2 minutes for handmade dough.

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    The result should be nearly smooth and somewhat elastic; press on the dough; it should slowly bounce back, with a light impression of your finger remaining.

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    Place the dough in a zip-top plastic bag and seal tightly closed, expelling excess air.

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    Set aside to rest at room temperature for at least 15 minutes and up to 2 hours.

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    The dough will steam up the plastic bag and become earlobe soft , which makes wrappers easy to work with.

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    After resting, the dough can be used right away to form the wrappers.

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    Or, refrigerate it overnight and returned it to room temperature before using.

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    You can substitute purchased wrappers for homemade ones.

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    Medium-thick pot sticker wrappers are good for boiled, panfried, and steamed dumplings; however, they do not deep-fry well.

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    Sui gow wrappers are typically made relatively thick for boiled dumplings.

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    If your wrappers are soft and fresh but on the thick side, try rolling them to create thinner ones.

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    A commercially made wrapper holds less filling than a homemade one, so your yield will be higher for the filling recipes here.

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    When using store-bought wrappers, moisten the edge with water to seal them.

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    Purchased wheat flour wrappers are best used for shaping half-moons, pea pods, pleated crescents, and big hugs but not closed satchels.

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    Once youve got the hang of making and using the basic dumpling dough, try coloring it with vegetable juice or ground spices or altering its texture with glutinous rice flour.

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    Jade Dough Liquefy 2 lightly packed cups of coarsely chopped spinach leaves (about 3 ounces) with a generous 1/2 cup of water in a blender for about 90 seconds, or until there is an intensely green, smooth mixture.

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    If needed, pause the blender to scrape down the sides.

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    Transfer to a small saucepan and heat over medium heat.

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    When the spinach comes to a near boil (look for foam all around the rim), turn off the heat.

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    Stir to blend in the foam, measure out 3/4 cup, then use it for the dough.

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    You may have to add an extra teaspoon of spinach water to arrive at a nice softness.

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    The extra bulk from the spinach produces more dough than usual, so the wrappers will be larger.

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    Orange Dough Use 100 percent carrot juice, available at many specialty grocers.

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    Bring 1 cup to a boil in a small saucepan, turn off the heat, and then measure out the 3/4 cup needed.

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    Use as you would water to mix into the flour.

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    Golden Dough Mix 3/4 teaspoon ground turmeric into the flour before adding the water.

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    The dough will develop its color as it sits.

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    Extra-Chewy Dough For extra elasticity and natural sweetness, a quality favored by Korean and Japanese cooks, combine 7 1/2 ounces (1 1/2 cups) unbleached all-purpose flour with 2 7/8 ounces (ample 1/2 cup) Mochiko Blue Star brand glutinous (sweet) rice flour.

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    Use 3/4 cup just-boiled water and proceed as usual.

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    This dough is firmer than the basic dumpling dough, so you may find that the rice flour also makes the dough a bit easier to manipulate.

* Per serving · 4 servings · Values may vary.

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