No-fail homemade dumpling wrappers (mandupi, 만두피)

By Korean Bapsang · 60 min

Ingredients

Instructions

1. Put the flour in a bowl. Dissolve the salt in the hot water, then add it gradually to the flour, mixing with a spoon and checking the moisture.
2. Mix by hand until the dough comes together, then knead with the heel of your hand until smooth but slightly firm. Adjust with a little more flour or water if needed.
3. Cover and rest for 30 minutes to 1 hour. The dough should be soft and smooth afterwards.
4. Shape the dough into a rough oval disk on a lightly floured surface and cut it into 3 long pieces.
5. Roll one piece into a log about 1 inch (2.5 cm) thick and 8 inches (20 cm) long, keeping the other pieces covered.
6. Cut the log into 10 to 11 pieces of about 3/4 inch (2 cm). Flatten each with your palm, dust, then roll into thin 3.5 to 4 inch (9-10 cm) circles. A cutter or glass can be used for neat rounds.
7. Repeat with the other two logs. Make only a few wrappers at a time and keep the rest covered.
8. To store, dust each wrapper with cornstarch or potato starch, stack, wrap in plastic and keep in an airtight bag in the fridge for up to 2 days. The dough can also be frozen the same way.
9. For green wrappers: blanch the spinach in boiling water and blend it. Press through a sieve to get about 2/3 cup green juice, adding water if needed. Warm to about 170°F (75°C) in the microwave, then make the dough as above.

Summarized from Korean Bapsang's video. Watch it for the details.

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