Homemade Dumpling Skin

This is my third time making dumpling skin. It is very simple and doesn't consume too much time.  Trust me, it taste much, much better! You basically need 2 basic ingredients, that is flour and water but depending on your preference, you can have it softer or firmer. 

Compared to the store bought dumpling skin, you can adjust the thickness and the texture. If you would like to be a little creative, you can use some vege to get its color. 

To get the color of your liking:  

• Green: Soak some green spinach for about 30 mins. Use the green water. 
• Red: Soak some red spinach and you'll get the red color. 
• Purple: Soak some beets to get the purple color. 
• Orange: Blend some carrots and strain the water. Use the strained water. 

Today, i just made some plain dumpling skins. Guess i was too occupied with work that i've forgotten to  add some coloring. 

Ingredients: 

2 cups all purpose flour 

1/2 cup water (or slightly more) 

Method: 

1. Add the water to the flour. 
2. Knead until soft. If you feel like the dough is too stiff, add a teaspoon of water each time until you get the texture that you like. It should be quite soft. 
3. Roll into small balls and cut the dough in circles depending on the size of your preference. 
4. Throughout the rolling and cutting process, make sure you sprinkle enough flour to avoid the dough from sticking. You may stack the dough but sprinkle some additional flour in between the layers. 
5. You may freeze it for about a month. I prefer to wrap it first using paper before putting it in a ziplock. 

Additional notes: 

• If you would like to have firmer skin, add salt. 
• If you would like to have softer skin, add corn starch and use cold water. 

Have fun rolling!