Easy dumpling skins which the whole family can enjoy rolling out and filling.
If you don’t have plain flour, use strong white bread flour and increase the ratio of corn flour in the recipe by up to 25%. Corn flour adds a silkiness to the skins, even with normal plain flour, while the high gluten content of bread flour could make the skins tough.
Makes 12 skins.
- 108g plain flour
- 12g corn flour
- 62g hot water, boiled and cooled for 5-10 minutes
- Mix the two flours together.
- Add the hot water and stir to a shaggy mixture. Cover and leave for 10-30 minutes.
- Knead the dough till it is smooth and elastic. Cover and leave for 30-60 minutes.
- Roll a fat sausage shape and cut 12 equal cylinders.
- Take 1 cylinder, and cover the remaining 11, press down with the palm of your hand on the cut surface of the dough to create a flat disk. Using a rolling pin, roll from the centre of the disk outwards, then turn clockwise and keep repeating around the dough to create a round flat disk with a thin edge.
- If not using immediately, cover to prevent it from drying out as you continue to roll out the remaining dough.
- If you wish to freeze the skins, rub a little corn flour on each side to stop them from sticking together. Freeze for up to 1 month.
Per skin 39kcal/ 0.2g fat/ 0.1g saturated fat/ 8.0g carbohydrates/ 0.3g fibre/ 1.1g protein