The Basic Dumpling Wrapper Dough we are making here is of the unleavened, wheat flour variety. It is probably the most common dumpling wrapper dough all around the world, especially among home cooks. You will find it in such diverse types as Chinese Jaozi, Xiaolongbao, and Wontons, as well as the Korean Mandu, Japanese Gyoza, and the internationally ever-popular ‘Pot-Stickers’. The ingredient list is very short, as you will see, and virtually anyone can learn how to make a versatile dough with this extremely simple little recipe.
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