Dumpling Wrapper

30-40 dumplings?
320g all-purpose flour
175g warm water (between 110ºF to 120ºF)
6g salt, not sure yet like 6 small pinches. Aim for 2%. I tried 2% before it’s not enough. 6% was perfect.
55% hydration, consider using two eggs
~1% salt by weight

1. Kneed for 10 until kind of lumpy. To mix
2. Rest for 20 to hydrate the flour
3. Knees for 3 until smooth to mix
4. Rest for 20 to relax and final hydration
5. Split in the middle and pull out a long donut snake ~1.2 inch thick
6. Cut into 12-15g pieces, 1tbsp, 1 inch cube
7. Pinch each piece into a smooth ball and then press and roll out making edges thinner

Frozen wrappers are good enough IMO, but fresh is much chewier and hearty. To moisten the edges, just spin the disk against a bowl of water so the inside and outside edge gets wet. Super fast and easy.

I looked at Souped Up Recipes and they also use roughly 55% hydration https://m.youtube.com/watch?v=Znf73dsFdC8&t=0s, interesting part is they do include salt

Ingredients For The Filling

• More salt than I think, definitely needs to taste it
• Smash the celery in food processor until mi chef but not purée. Get all the water out, squeeze it hard. Drink the celery water with some honey.
• Put half pork and half celery in food processor. Run it a couple of times, not too much - don’t want mushy. Consider mixing by hand
• Add salt, sugar, cooking wine and mix
• Boil water, add dumplings, when it boils, add some more water, then again. Total 8-10 minutes.

610g high gluten flour
16g + 10g = 26g salt ~4%, pretty salty. Maybe 3% or 2% in the future. It hink maybe what happens is it’s cooked in not salty water so the salt leaches out. 2% is good if you’re not boiling it away. If you’re boiling, maybe 3% is better and salt the water a bit.