This way I don’t have to worry about the dough drying out or any wrappers sticking to each other. I keep everything (all dough logs and portioned dough pieces) closed in a freezer bag while I’m rolling and filling each wrapper. Work with one log at a time cutting it into individual balls (about 15 to 20g each) and rolling them out and filling them one at a time. Then cut the dough “log” into 2 or 3 smaller logs and wrap those logs with cling film and place them in a freezer bag. After the dough has been kneaded for a couple of minutes and is soft and elastic create a dough “log” while it’s still warm. Use the dough right away and be sure to keep it covered with sustainable cling film in a resealable bag or under a warm damp towel to make sure the dough doesn’t dry out while you’re rolling the wrappers and filling them.I’ve never had this happen, but I’d try it anyway to avoid the loss of ingredients. Try to incorporate 1 teaspoon of hot water at a time until you get a smooth, pliable dough, and knead it to become cohesive. If the dough cracks around the edges when you roll it out, it’s too dry.The dough should be hydrated enough that you can pull it and stretch it without it crumbling and it doesn’t stick to your hands. Try to incorporate a little more starch into it (equal parts 1:1 ratio of tapioca and wheat starch). Add scalding hot boiling water (not just hot or warm water) to the starch mixture, or it won’t be usable.I’d like to thank The Woks of Life and Nom Wah for their stellar dumpling wrapper recipes (which are exactly the same recipe) which is perfectly smooth, pliable, and soft)! I’d even go so far as to say this dough is even easier to pleat and seal than regular dumpling dough because it’s so malleable and it seals right up without barely even having to pinch it. These dumplings are easy to make when you follow the har gow dough tips below and know what to watch out for. Translucent har gow dough is what sets crystal dumplings apart from the rest because it allows you to eat first with your eyes with a view of what’s inside the dumpling before you ever take a bite.
#Shrimp dumplings dim sum skin#
Make the Perfect Har Gow Dough (Crystal Skin Dumpling Wrappers)
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