Ingredients:
250g (2 cups) whole-grain (whole wheat) flour (plus extra for rolling)
300ml (1¼ cups) just boiled water
¼ tsp salt
Method:
Combine the flour and salt into a bowl, mix together, then form a well in the centre. Using a wooden spoon, stir the mixture constantly as you add the hot water as a slow, steady, stream. It’s best to add the water in three separate phases as this allows the flour to absorb the liquid. Also try your best to moisten the flour as evenly as you can.
Once all the liquid has been incorporated knead in the bowl to bring all the lumps together. If the flour does not come together as a dough at this point add more water by the teaspoon until it does. Note that the dough should not be sticky; take care not to add too much water.
Transfer the dough to you work surface and knead for 2 minutes, until smooth and elastic. Place the dough in a Ziploc bag, press out all the air, seal the bag and set aside to rest for 20 minutes to 2 hours. During this time, the dough will steam up the bag and become soft and easy to work with.
After this time, cut the dough into 4 equal sections. For the classic discs, reach section into a 3cm (1-in) thick log, then cut it into 8 equal pieces. Shape each piece into a rounded disc. Lightly flour the top and bottom of the disc. Use a tortilla press or two small plates covered in plastic wrap to flatten each dough disc.
Use a floured rolling pin to roll out the disc even more. Holding the flattened disc gently, use a floured rolling pin to press out the outer edges of the disc. Roll back and forth, continuing to rotate the disc until all edges have been pressed out to your desired thickness. The dumpling skin cannot be too thin because it has to hold the filling without it breaking the skin. Add flour if necessary to keep the dough from sticking and tearing.
For square skins, take each quarter section of the dough and cut in half. Working with one at a time, press into a rough rectangle then flour the dough and your rolling pin and roll out into a square about 15 x 15cm (6 x 6 in) in size. Divide into four 7.5 x 7.5 cm (3 x 3 in) squares.
Click on the image, above to submit to Pinterest.
