This is a great recipe. I tried it today and was very pleased with the results. I don't have a pasta roller attachment for my Kitchen Aide mixer. However, I do have an Atlas Mercado Wellness 150 manual pasta roller and cutters. For me, the number 6 setting was the right one for the dumpling wrappers. I had to make a minor adjustment on the amount of boiling water I used,. I used 250 grams instead of 225. With 225 grams, the dough was still too dry. This was the first time I have ever attempted to make dumpling wrappers. I look forward to learning from some of your other videos.
I used a manual pasta machine for years and finally upgraded to the kitchen aid attachment. It's a great elbow saver. Happy to hear that you were pleased with the results! If there are any videos you would like to see, just let me know and I will add them to my list.
Perfect! I looked everywhere for settings on my Kitchen Aid pasta roller attachment and came up with nothing! This solved my problem… First time I'm going to make gyoza wrappers, and had no clue on settings. Thank you so very much!
Thanks for sharing! I've been thinking of getting this attachment and I think I would have gotten frustrated with the first pass if I hadn't seen how the dough works through here.
Chef! Tried this and succeeded. Matfer Bourgeat 3" cutter is expensive, but SO worth the investment!! (You did not list it in your tools on this page, but I found it on Amazon.) Two questions: 1. I can tell by your video I didn't have the proper speed on my KitchenAid 6 quart mixer. Can you tell me the speed you were using? Mine was set too low... Definitely makes a difference… 2. You said in the video that you kept turning the pasta thickness smaller until you reached setting 2. (at about 2:17 of the video) My settings go from one to eight; setting 2 coming directly after one of course. Can you advise… What is the thinnest setting you use? Thank you in advance. I am truly thrilled with this particular video, as well as others you have generously offered, and I've shared it with many friends! Sharing: I dusted these with the pastry brush very thinly with tapioca flour/starch on one side before I started cutting them out. Really helped in the quickness for stacking!
That's great to hear it worked out! Yes, the Matfer are pricey, but totally worth it. Sorry, I thought I had a link there, I'll add it in! I pretty sure it was speed three on the mixer. As far as the settings go on the pasta attachment, on mine it was 2 (thin). But everyone brand has different thickness on their number settings. I worked at a place where the machine was numbered 2, 1, 3, 4.... After you make them a few times and cook them, you will see if you want them thinner or thicker. It really comes down to personal preference. Korean dumplings usually have a thicker wrapper, Chinese are in the middle, and Japanese tend to be thinner. Thanks for sharing the videos! If there is anything you want a video for, just let me know!
I have the KitchenAid brand of roller. Would you believe I got it down to a seven? Less than 1/16 inch thick. Had to keep reusing the scraps with more flour so often due to lack of practice that the flour started to get tough. I added a little bit more hot water and re-wrapped them in plastic wrap for a bit. Maybe I need to make them a little bit thicker ha ha! I love your videos. Can't think of another at the moment, but thanks, will do at some point! I'm about to make the pork potstickers filling per your video!
I like how simply this was explained and the video was easy to follow. Is there a difference for Shumai? That's one of my favorites and I haven't really seen anything that explains shumai wrappers.
Thanks for this recipe, I've always want to make my own pot stickers, but the rolling seemed so daunting and there are so many steps, I just ordered my own pasta attachment. If you or anyone else doesn't mind, a couple questions: 1. At what number setting, and for how long should the kitchenaid mixer be set to combine and knead the dough? 2. In the recipe it says you're starting with 1/2 the dough, did you reserve the other half for a latter date, or did you incorporate the other half eventually after putting the first half through the pasta maker a couple times?
1. You can use speed 3 to mix the dough. 2. I roll half the dough at a time. It gets really long if you don't split the dough into two pieces, but you can run the whole thing through if you want to. Hope that helps!
@@achefandhisspoonthanks so much for your reply. i made your recipe as written, and the dough, and subsequent constructed dumplings came out perfectly. so stoked. you taught me a new life skill man, many thanks.
Chef! You mentioned in your comments that these are different from Gyoza wrappers. it would be good if you could explain what the difference is. Can one also make gyoza wrappers with The KitchenAid pasta maker attachment? Thank you!
Wonton wrappers are round usually thicker, while gyoza are wrappers are thinner. You can substitute between the two. Yes, you can make them on the pasta attachment. When you are making them at home, you can make each as thin/thick as you like. The store bought wrappers are where you will see the big difference.
if I don't have any circle cutters, could I possibly substitute using a drinking glass or jar mouth? I'm guessing 80 refers to 80mm diameter or 8 cm diameter?
I do, but most of the dumpling doughs are drier or take too much pressure to make round. Har gow dough is a great one to use a tortilla press on because it is more "wet" and pliable.
What is the ideal thickness on the pasta sheets for dumplings? I like a nice thing wrapper but something that won't break during steaming. What "number" should it be? How many wrappers does this recipe make?
On my pasta sheeter it was number 7. These are almost thin enough to see through, probably 3 sheets of paper thick The recipe makes about 60 wrappers if you use the trimmed pieces. I rarely have them break on me when I steam them. If they do, it's because of 2 things. 1. I overfilled the dumpling. 2. I let the wrapper dry out. I keep a damp paper towel on top of the wrappers that I will be using, then only fold a few at a time ( don't set out 20 wrappers, fill, then fold, do 4 or 5 at a time). Hope this helps!!
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This is a great recipe. I tried it today and was very pleased with the results. I don't have a pasta roller attachment for my Kitchen Aide mixer. However, I do have an Atlas Mercado Wellness 150 manual pasta roller and cutters. For me, the number 6 setting was the right one for the dumpling wrappers. I had to make a minor adjustment on the amount of boiling water I used,. I used 250 grams instead of 225. With 225 grams, the dough was still too dry. This was the first time I have ever attempted to make dumpling wrappers. I look forward to learning from some of your other videos.
I used a manual pasta machine for years and finally upgraded to the kitchen aid attachment. It's a great elbow saver. Happy to hear that you were pleased with the results! If there are any videos you would like to see, just let me know and I will add them to my list.
Perfect! I looked everywhere for settings on my Kitchen Aid pasta roller attachment and came up with nothing! This solved my problem… First time I'm going to make gyoza wrappers, and had no clue on settings. Thank you so very much!
Glad I could help!!!
Totally looking forward to your dumpling video now!!!
Sunday next week!
Thanks for sharing! I've been thinking of getting this attachment and I think I would have gotten frustrated with the first pass if I hadn't seen how the dough works through here.
Glad it was helpful!
Chef! Tried this and succeeded. Matfer Bourgeat 3" cutter is expensive, but SO worth the investment!! (You did not list it in your tools on this page, but I found it on Amazon.)
Two questions:
1. I can tell by your video I didn't have the proper speed on my KitchenAid 6 quart mixer. Can you tell me the speed you were using? Mine was set too low... Definitely makes a difference…
2. You said in the video that you kept turning the pasta thickness smaller until you reached setting 2. (at about 2:17 of the video) My settings go from one to eight; setting 2 coming directly after one of course. Can you advise… What is the thinnest setting you use?
Thank you in advance. I am truly thrilled with this particular video, as well as others you have generously offered, and I've shared it with many friends!
Sharing: I dusted these with the pastry brush very thinly with tapioca flour/starch on one side before I started cutting them out. Really helped in the quickness for stacking!
That's great to hear it worked out! Yes, the Matfer are pricey, but totally worth it. Sorry, I thought I had a link there, I'll add it in!
I pretty sure it was speed three on the mixer.
As far as the settings go on the pasta attachment, on mine it was 2 (thin). But everyone brand has different thickness on their number settings. I worked at a place where the machine was numbered 2, 1, 3, 4....
After you make them a few times and cook them, you will see if you want them thinner or thicker. It really comes down to personal preference. Korean dumplings usually have a thicker wrapper, Chinese are in the middle, and Japanese tend to be thinner.
Thanks for sharing the videos!
If there is anything you want a video for, just let me know!
I have the KitchenAid brand of roller. Would you believe I got it down to a seven? Less than 1/16 inch thick. Had to keep reusing the scraps with more flour so often due to lack of practice that the flour started to get tough. I added a little bit more hot water and re-wrapped them in plastic wrap for a bit. Maybe I need to make them a little bit thicker ha ha! I love your videos. Can't think of another at the moment, but thanks, will do at some point! I'm about to make the pork potstickers filling per your video!
I just got an automatic double dumpling mold set with rings and rolling cutter kit. I'm interested in learning all things dumpling, from soup to nuts!
Dumplings are great! So many different variations, with fillings, sauces, doughs, etc.
I like how simply this was explained and the video was easy to follow. Is there a difference for Shumai? That's one of my favorites and I haven't really seen anything that explains shumai wrappers.
Thanks! Siu mai wrappers usually have egg in them (thats why they are yellow), but you can use this recipe to make them and won't have any issues.
@@achefandhisspoon Awesome, thank you!
Great, thanks for sharing!
My pleasure!
Love this!
Great job 👏
Thank you! 😃
Thanks for this recipe, I've always want to make my own pot stickers, but the rolling seemed so daunting and there are so many steps, I just ordered my own pasta attachment. If you or anyone else doesn't mind, a couple questions:
1. At what number setting, and for how long should the kitchenaid mixer be set to combine and knead the dough?
2. In the recipe it says you're starting with 1/2 the dough, did you reserve the other half for a latter date, or did you incorporate the other half eventually after putting the first half through the pasta maker a couple times?
1. You can use speed 3 to mix the dough.
2. I roll half the dough at a time. It gets really long if you don't split the dough into two pieces, but you can run the whole thing through if you want to.
Hope that helps!
@@achefandhisspoonthanks so much for your reply. i made your recipe as written, and the dough, and subsequent constructed dumplings came out perfectly. so stoked. you taught me a new life skill man, many thanks.
Chef! You mentioned in your comments that these are different from Gyoza wrappers. it would be good if you could explain what the difference is. Can one also make gyoza wrappers with The KitchenAid pasta maker attachment? Thank you!
Wonton wrappers are round usually thicker, while gyoza are wrappers are thinner. You can substitute between the two. Yes, you can make them on the pasta attachment. When you are making them at home, you can make each as thin/thick as you like. The store bought wrappers are where you will see the big difference.
What flour did you use? What was the protein content? Was it a finely milled pasta flour or "all purpose"?
It was just regular ap flour. I don't know what the protein count was.
You don't need a "00" or high gluten flour to make this.
Can we use these to make like eggless ravioli or tortellini?
you could
if I don't have any circle cutters, could I possibly substitute using a drinking glass or jar mouth? I'm guessing 80 refers to 80mm diameter or 8 cm diameter?
I don't think the jar would be sharp enough to cut through, but you can try. You can use a knife and cut them into squares though. Yes, 80mm/8cm.
@@achefandhisspoon thank you!
Have you ever tried using a tortilla press to make dumplings?
I do, but most of the dumpling doughs are drier or take too much pressure to make round. Har gow dough is a great one to use a tortilla press on because it is more "wet" and pliable.
What is the ideal thickness on the pasta sheets for dumplings? I like a nice thing wrapper but something that won't break during steaming. What "number" should it be? How many wrappers does this recipe make?
On my pasta sheeter it was number 7. These are almost thin enough to see through, probably 3 sheets of paper thick The recipe makes about 60 wrappers if you use the trimmed pieces. I rarely have them break on me when I steam them. If they do, it's because of 2 things. 1. I overfilled the dumpling. 2. I let the wrapper dry out. I keep a damp paper towel on top of the wrappers that I will be using, then only fold a few at a time ( don't set out 20 wrappers, fill, then fold, do 4 or 5 at a time). Hope this helps!!
May I ask the brand of your pasta sheet attachment? Is it kitchenaid?
Here is the link to the pasta attachment. So far I have no complaints with it.
Can you freeze these?
You can freeze them. Just make sure that you wrap them up good.
Thank you. 225g water; how much in litres please
Is the recipe for how much flour salt and water somewhere
It's in the description box, but I'll leave here for you also.
RECIPE
450g Flour
225g Boiling water
10g Kosher salt
*Corn Starch
No 80 what to cut the fough for gyoza?
It's an 80mm (3 1/8") mafter straight sided cutter. There is a link in the description to the ones that I use.
Egg roll wrappers!
My kids have an egg allergy, and most of the wrappers contain egg whites, so I use this recipe. I just cut then into 4 1/2" squares.