FLCK shan dong dumpling flour is the flour you need to make Chinese-style shan dong – or jiaozi – dumpling skins at home. Shan dong dumplings are half-moon shaped dumplings with crinkled edges – a bit like Japanese gyoza or mini Cornish pasties!
To make your own dumpling skins, use a ratio of approximately 2 parts flour to 1 part water. Add the water slowly, mixing well after each addition, to ensure your dough does not turn out too wet. When the dough starts to clump in large pieces, turn it out onto a floured work surface. Knead the dough for around 5 minutes, or until smooth. Wrap tightly in cling film and rest for approximately 30 minutes.
When the dough has finished resting, knead for another 5 minutes on a floured surface – you’re looking for a smooth, elastic dough that isn’t sticky. Roll the dough into a long sausage shape around 2cm thick. Cut the sausage into 1.5cm pieces and roll each piece between your hands to form a ball. Flatten the ball on a floured surface with your palm, then use a rolling pin to roll the dough into circles approximately 8cm in diameter. Try and roll from the centre outwards, with the dough thinner at the edges.
These shan dong dumpling skins can be stuffed with your favourite fillings. Fold the skins over to make a half-moon shape, and press the edges firmly together to seal the dumpling. Use your fingertips to pinch pleats in the dough. Place the dumplings in a large pot of boiling water and bring back to a boil, stirring occasionally to make sure the dumplings don’t stick.
If you are using a meat filling, add some cold water when the dumplings come to the boil and wait for it to boil again. Then add more cold water and bring back to the boil. This makes sure the meat cooks through, but if the dumplings are simply left boiling the skins may burst!
Ingredients: 100% wheat. Contains allergens: gluten (wheat).
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