- 250 g plain white flour
- 1/2 tbsp salt
- 125 g water
- Use a food processor or a kenwood kneading bowl with the K-hook. Add flour and salt. Bring the water to a boil. When the water starts to boil, set the machine to full speed.
- Run the flour mixture while diluting in 3/4 of the water. Let it run for 2 minutes. Make sure the water reaches the boiling point before adding the rest of the water. Let it roll together into a firm dough.
- Let it roll together into a firm dough. Take the dough out of the bowl and knead it well before wrapping it in plastic wrap and putting back to the fridge to rest for 30 more minutes.
- Take it out and knead it again. Then you will see that the dough becomes extra flexible. Let it rest for another 10 minutes before rolling it out. Here I recommend using a pasta machine.
- Divide the dough in half lengthwise. Squeeze it flat so that it fits into the rollers on the pasta machine. Roll it out to 3 mm thick. Fold it over each other into 3 layers, rolling it down in thickness. As you roll it, you can now add a little tapioca flour on each side so it does not stick. The end result should be at 3 mm.
- Then stick it out in round sheets about 8 cm in diameter (or cut it into square sheets). Then your dumpligskins are ready to be filled. They can be stored in a box in the refrigerator for up to 2 days.