Quote:
Originally Posted by PorscheGAL
Are you using AP Flour for this? Thanks
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Usually but have used bread flour. Not super critical, this dough isn't going to rise, form crumb, crisp up, etc. It simply needs to be cooked, not fall apart, and ideally not be too thick.
Make a test batch, experiment with different size/thickness for the rolled-out disk/wrapper and different pleating. You want to get a process that works for you, before starting to mass produce.
I remember my grandmother and aunts in the kitchen, wrapping dumplings.
I should make a batch and freeze some.
Get a book and have him learn. If he's gonna live far from his favorite food, he needs to learn to make it.