Dumpling wrappers

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By

Georgia McDermott
Abstract

These dumpling wrappers are a total breeze to work with. They can be rolled as thin as you can feasibly manage and can be crimped without drama. I have fried them, baked them and boiled them and they stand up remarkably well. I’ve done a lot of mixing and matching of flours and I can say that these wrappers work with almost everything you throw at them. 

You can also make them without starches – replace the 120 g tapioca flour with a wholegrain gluten-free flour of your choice, and add an extra 1 tablespoon of psyllium husk and more boiling water as necessary.Read More

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