John Myers
Ingredients for 30 servings:
- 170 ml water
- 200 g wheat flour (preferably type 550)
- 1 pinch of salt
Instructions
Working time approx. 20 minutes; Rest time approx. 30 minutes; Total time approx. 50 minutes
for Japanese filled dumplings (for those who don’t have an Asian shop around the corner)
Mix water with flour and salt and knead into a dough. The dough should be as soft as an earlobe and not sticky. Place a damp cloth over the dough and let it rest for 30 minutes. Divide the dough into 30 pieces. Shape each piece into a very thin disc, slightly thicker in the middle than at the edges, and about 10 cm in diameter. TIP: Using a round cookie cutter, you can cut them all into a uniform round shape. To store them, separate the pieces with plastic wrap and store them in the freezer until ready to use.
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