- Dumpling wrapper dough (hot water style)
- 2 c all purpose flour
- 3/4 c boiling hot water
Add hot water slowly to the flour while mixing. Knead until smooth and elastic (takes awhile). Place in a ziploc bag to maintain warmth/moisture and rest for at least 20 minutes before forming.
(Also used for green onion pancakes)
- Shen jian bao dough (yeasted asian dough)
- 4 c all purpose flour
- 1 1/4 c warm water
- 2 tsp instant dry yeast
- 2 tsp granulated sugar
Mix all but water with chopsticks for a few seconds, then slowly add water while mixing. Knead until bouncey (not smooth). Let rise until doubled.
(Also used for green onion “pies”)
- Pizza dough
- 4 c all purpose flour
- 1 1/2 c warm water
- 2 1/4 tsp instant dry yeast
- 1 tsp granulated sugar
- 2 tsp salt
- 1 Tbsp olive oil plus more for the bowl
Mix all but water with chopsticks for a few seconds, then slowly add water while mixing. Knead until bouncey (not smooth). Let rise in an oiled bowl until doubled. Separate into portions and knead very briefly, let rest 10 minutes before forming.
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