Pea and Ricotta Potstickers With Homemade Dumpling Wrappers Recipe

Making dumpling wrap from scratch may seem daunting, but this method makes it very achievable. While there are many types of dumpling bowls, some of which are made with starch, my favorite variety for home making requires only two humble ingredients – flour and water – and happens to be one of the easiest doughs to work with. This dough is incredibly malleable and adaptable. The near-boiling water is the magic ingredient – the heat basically boils the proteins in the flour, preventing the gluten from over-building, and reducing elasticity. This creates a robust dough that is extremely easy to roll out. Even if you want to push it forward or need to put it in the refrigerator to sit for a couple of hours, it will come out soft enough to roll. Hot-water dumpling batter is best for fried potstickers and steamed dumplings (they’re too thin to cook). There are also instructions on how to use store-bought wrappers if you prefer. ((Here you will find all of my most valuable dumpling tips!) This recipe comes from my book With love to Asiawhere I have recipes for potstickers filled with all kinds of fillings. – Hetty McKinnon

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