My aunt told me I was ruining my dumpling wrappers by overworking them

She watched me kneading the dough for like 10 minutes straight and finally said "you're making bread, not dumplings!" I was trying to get it super smooth but she showed me to just mix until it comes together and rest it for 20 minutes. Now my wrappers are way softer and don't tear when I fold them. Anyone else have a family member call out their bad technique like that?

3 comments

3 Comments

king.robin1mo ago

Ha, guess bread-making skills don't always translate to dumplings, huh?

faithcampbell1mo ago

Oh @king.robin, I've been there too (it's always a humbling kitchen moment).

craig.mila1mo ago

@king.robin thats exactly it. Bread dough needs that gluten development for structure and chew, but dumpling wrappers just want enough gluten to hold together without getting tough. The rest period is the real secret though, it lets the flour fully hydrate so you dont have to fight it.