Dumpling Skin (饺子皮)

Ingredients

For 20 wrappers:

• flour 150g
• water (lukewarm) 75ml

Instructions

Prepare the dough

1. Slowly add water to the flour and constantly stir to mix it.
2. Knead the mixture until all flour is absorbed.
3. Put the dough in a freezing bag and let it rest for 10min.
4. Knead the dough for 5-10min until it becomes soft.
5. Put the dough back into the freezing bag and let it rest for 1h.

Roll the wrappers

1. Split the dough in half and put one half back into the freezing bag.
2. Roll the other half and split into 10 pcs (~11g each).
3. Form small disks and roll the wrappers using a rolling pin.