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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?
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drew552mo 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.
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taylorc402mo 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.
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logan_ellis2mo ago
Yeah for real, I used to argue that a dime was the perfect thickness because that's what my grandma always said (and she made legendary dumplings). But I tried the almost see-through edge thing after a friend from Shanghai showed me and it completely changed my mind, the texture is so much better. The resting tip is huge too, I never gave it a full 30 minutes before and my dough always snapped back like a rubber band. Now I press them out with my fingers on the bottom like you said and it fixes everything, no more doughy bricks.
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