Simple Chinese Dumpling Dough

Simple Chinese Dumpling Dough

This is new less-strict macrobiotic recipe, and is from the restaurant G&V in Ginza, Tokyo.

Ingredients: 6 servings

Cake flour
180 g
Strong bread flour
20 g
Beet sugar
1 tablespoon
a pinch
Baking powder
1 tablespoon
Lukewarm water
100 - 120 ml
Canola vegetable oil
1 tablespoon


1. Add the cake flour, bread flour, beet sugar, baking powder, and salt to a bowl and mix with a whisk.
2. Add 110 ml warm water to the bowl as well and mix with a spatula. When it's no longer lumpy, knead the mixture until it has a consistency that feels like an earlobe.
3. If your dough feels too hard, wet your hand with the remaining warm water and knead. Repeat this until the dough reaches the right consistency.
4. Add the canola oil to the mixture and continue to knead until blended.
5. Gather the dough into a ball and place it in a bowl. Cover the bowl with cling film and let the dough rest for 10 minutes.
6. Split the dough into 6 equal parts. Turn each piece out onto a dusted surface and use the palm of your hand to flatten it into a circle shape. Roll the dough out with a rolling pin until it has a diameter of 15 cm.
7. Hold a piece of dough flat in your left hand and add 1 tablespoon of filling to the center. Wrap the filling with the dough, drawing the edges upwards.
8. Lastly, pinch the top close and twist to seal.
9. Put the dumplings in a steamer lined with cabbage or parchment paper and steam for 10 minutes

Story Behind this Recipe

I wanted to introduce a really good recipe from the G-Veggie Macrobiotic School in Kamata, Tokyo.