For a healthier alternative to traditional dumpling wrappers, consider using Whole Wheat Dumpling Wrappers. Making your own dumplings is easy with the wrappers from this recipe and your choice of filling, which you can find in the accompanying links.
Susbtitute Made With Whole Wheat
In most cases, I make the wrappers for my dumplings with standard all-purpose flour. Another commenter, similarly motivated by the first commenter, asked for instructions on how to manufacture whole wheat dumpling wrappers. To reap the health benefits and, perhaps, the nutty flavor that comes from using whole wheat flour.
So, we gave it a shot, and the outcome is this! This recipe for whole wheat dumpling wrappers calls for 100% whole wheat flour; however, if you prefer a more refined texture, feel free to experiment with different ratios of all-purpose and whole wheat flour until you discover one that suits your tastes.
You’ll see that the quantity of flour calls for extra liquid. This is because whole wheat flour, being much coarser and drier, requires more liquid to be incorporated into a workable dough.
Three dozen whole wheat dumpling wrappers can be made with this recipe.
- 2 cups of whole wheat flour (more for rolling)
- 1 cup of boiling water
- Add the water to the flour in a slow, steady stream, stirring constantly. The flour needs time to soak in the water, so add it in stages. You want to make sure you add enough water to make a wet, but not sticky, dough. Depending on environmental factors like humidity, you may require more or less than 1 cup of water.
- After gathering your ingredients, knead the dough for 3 minutes, adding more flour by the tablespoon if it gets too sticky. Make a ball with the dough and cover it with an upside-down bowl. It needs to rest for 2 hours.
- After resting, cut the dough into 36 pieces. Fill the dough circles with your preferred dumpling filling and roll them up. Be sure to seal each dumpling with a pleat before freezing or cooking it.