Basic dumpling dough
Makes enough dough for 20-28 filled dumplings
A really basic dough for soft, opaque dumplings of most any nationality.
3 cups all-purpose flour
1/4 teaspoon salt
up to 1 1/4 cups cold water
1. In a mixing bowl stir together flour and salt. Form a well in the center and pour in 1 cup cold water. Using your fingers or a wooden spoon stir together to moisten flour. Keep stirring to form a soft dough, adding a little more water at a time if necessary. If the dough seems overly sticky, sprinkle in a little extra flour 1 tablespoon at a time; if too dry, sprinkle in 1 tablespoon of water until a moist but not overly tacky consistency is achieved. Gather up the dough and knead in the bowl; the dough should no longer stick to the sides of the bowl but not be overly dry.
2. Lightly flour a work surface, turn out the dough and knead for 3-5 minutes until the dough is smooth and elastic. Lightly flour a 16 inch piece of plastic wrap, tightly wrap it around the dough and let rest for an hour before using; or store in the refrigerator overnight: let dough warm on counter for 20 minutes prior to using.
