Rant: My aunt swore by her recipe for soup dumplings but the wrapper was way too thick

She told me to use a 2:1 flour to water ratio and roll them out to a dime's thickness. I did exactly that for a party last Saturday and the bottoms turned into doughy bricks. Half the guests said they liked it but the other half complained. Has anyone else gotten bad advice from a family member about dumpling dough that just didnt work out?

2 comments

2 Comments

drew552d ago

Start with a thinner dough than you think you need. A dime is too thick for the bottom, you want it almost see-through on the edges. The 2:1 ratio is fine but let the dough rest for a full 30 minutes covered, that keeps it from snapping back and getting thick in spots. For the bottoms specifically, press them out a bit more with your fingers before you add the filling, not just the rolling pin.

taylorc402d ago

Ngl that "snapping back" thing got me because I once left dough out too long and it fought back like it owed me money.