Sourdough Dumpling Wrappers

If my kids could eat sourdough dumplings EVERY DAY, they would!

We used to buy premade pork potstickers which can be very expensive if buying for a whole family. Since knowing about sourdough and having an actual sourdough starter, making dumplings became one of my favorite things to do with any sourdough discard. I can make a ton of dumplings and at the same time, save money. Plus, the wrappers are way healthier.

Ingredients:

3 cups all-purpose flour
1 cup hot water (+ 1 tbsp - you may need it depending on your flour)
1/2 cup sourdough discard
tapioca starch or arrowroot flour to prevent wrappers from sticking when piled up

STEPS:

1.) Microwave 1 cup of water for 45 seconds, add in sourdough discard and mix well.

2.) In a medium bowl, combine flour and water-sourdough discard mixture. Kneed. Add in a little bit of water if needed.

3.) Cover your bowl and ferment either overnight in your fridge or 4-5 hours on your countertop.

4.) If you choose the fridge method, make sure to let your dough sit out for 1 hour before rolling.

5.) Work your dough on a flat surface, divide in half to better handle them and roll flat each dough ball.

Roll it to:
* 1 mm if you have a 4 " cookie cutter or

* 1.5 mm if you are using a thermos container that has a rim of 2 3/4 "

6.) Make sure to flour your wrappers before filling them.

** What works for me is rolling just one dough ball only, cut out circles and make a small pile of wrappers and add the filling. Doing it this way prevents me from making a big pile of wrappers and when it takes a little bit of time before I can add filling to them, they tend to soak up each other and can get stuck

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