One of the many rituals of Chinese Lunar New Year involves the tradition of making dumplings (or wontons). As someone with a seemingly never-ending supply of sourdough discard, it is a given that if I were to make dumpling wrappers from scratch that I am going to sourdough discard-ify it!
This sourdough discard dumpling wrapper recipe is adapted from China, The Cookbook by Kei Lum and Diora Fong Chan. It is an encyclopedia on Chinese cooking and the recipes are proven and timeless. It is a wonderful book to have if you are interested in and want to cook traditional Chinese dishes.
Sourdough Discard Dumpling Wrappers
Transform your sourdough discard into something magical with this easy recipe for homemade dumpling wrappers! Perfectly pliable and subtly tangy, these wrappers will elevate your dumplings, making every bite a testament to sustainability and culinary creativity. Say goodbye to store-bought wrappers and hello to a delicious, waste-reducing choice for your next meal. Ideal for dumplings, potstickers, or any filling of your choice.
Servings: 24 wrappers
Equipment
Ingredients
- 100 g all-purpose flour
- 45 g hot water
- 100 g sourdough discard
Instructions
Prepare the dough
- Mix the hot water and all-purpose flour together. Then, add in the sourdough discard. Cover and let the dough rest for 30 minutes.
Make the wrappers
- Divide the dough out into 24 balls that are 10g each.
- Using a rolling pin, roll out each ball into a disk, ensuring the edges are thinner than the center, until it reaches approximately 2 3/4 inches in diameter. Note: Be cautious when stacking the wrappers, as they may stick together. Dumpling making is often a group activity, so it's recommended for one person to roll out the wrappers while another simultaneously fills and shapes the dumplings. If you are doing it solo, it's advisable to roll out a few wrappers, then fill and shape the dumplings, and repeat the process.
Fill the dumplings
- Add 1 tablespoon of dumpling filling to the center of the dough, shape it, and place it on a plate lined with plastic wrap. Continue with your dumpling-making process using the sourdough discard dumpling wrappers.
Cook the dumplings (pan fried, recommended cooking method)
- Heat a pan over medium-high heat. When the pan feels warm when you hover your hand over its surface, add enough oil to coat the pan.
- Add the dumplings to the pan with the pleated side facing up.
- Add about 1/4 cup of tap water to the pan and cover the pan immediately with a lid to trap the steam. Lower the heat to medium and let the dumplings cook covered for 3 minutes or until all the water has evaporated.
- Remove the lid from the pan and let the dumplings cook uncovered for 1 minute. Turn off the heat and shake the pan to loosen the dumplings.
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