Description
Turn sourdough discard into soft, elastic dumpling wrappers that hold fillings beautifully—ideal for pan-fried potstickers, steamed dumplings, or boiled soup dumplings.
Ingredients
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1 cup all-purpose flour (substitute ¼ cup cake flour for a slightly more delicate wrapper)
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½ cup sourdough discard (unfed)
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2–4 tbsp water, warm (add gradually)
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¼ tsp salt
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Cornstarch or flour, for dusting
Optional Twists:
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Fresh herbs (chives, cilantro, basil) in dough
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Pureed vegetables (spinach, beet, turmeric) for color
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Whole wheat substitution for nuttier flavor
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Spices: Chinese five-spice, smoked paprika
Instructions
1. Make the Dough
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Whisk flour and salt in a bowl.
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Make a well in the center and add sourdough discard + 2 tbsp water. Mix with fork or hands until shaggy. Add water gradually if needed.
2. Knead
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Turn dough onto a floured surface. Knead 8–10 minutes until smooth, elastic, and slightly springy.
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Add small amounts of water if dough is dry, or flour if sticky.
3. Rest
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Form a ball, cover tightly with plastic wrap, and rest at room temperature for 30 minutes.
4. Divide & Shape
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Roll dough into a log. Slice into 18–20 equal pieces (~1 tbsp each).
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Roll each piece into a ball; keep covered with a damp cloth.
5. Roll Out Wrappers
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Dust surface and rolling pin with cornstarch.
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Roll each ball into a 3–4 inch circle, slightly thicker in the center. Rotate as you go.
Filling & Cooking
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Add ~1 tsp of filling (pork & cabbage, chicken, mushroom, etc.) to center.
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Fold & pleat: half-moon, fork-pressed, or classic potsticker pleats.
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Cook options:
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Pan-fry: Crispy potstickers with lace skirt
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Steam: Soft, tender dumplings
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Boil: Soup dumplings
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Notes
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Sticky dough: Add more flour gradually; knead until smooth.
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Wrappers tearing: Knead longer, rest full 30 min, roll slightly thicker if needed.
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Make ahead: Dough can rest in fridge up to 24 hrs; bring to room temp before rolling.
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Freeze wrappers: Roll, dust with cornstarch, layer with parchment, freeze up to 3 months. Thaw before use.