[PorscheGAL]

Originally Posted by jyl

Dumpling dough is just water and flour. Add water little by little while kneading until consistency is right. Then roll into a log, refrigerate while you make the filling. When the filling is ready, cut small sections from the log, then roll out to disks about 1/8" thick. Thinner is better but more fragile. Make the first one, put filling in it, moisten edges of disk, fold disk in half, then pleat. No need to get fancy with the pleating, do get most of the air out. When you have the amounts right, make ten more disks and fill / pleat. Then another ten. Etc.

This homemade wrapper/disk is much better than the premade wrappers you can buy.
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Are you using AP Flour for this? Thanks