Caputo Dumpling Dough
This recipe creates an exceptionally smooth and tender dough, resulting in dumplings with a light, delicate texture. Pair with your choice of filling, and serve to impress any crowd.
- Yield: 32 Dumpling Wrappers
- Prep Time: 1 hr 45 min
- Cook Time: 15 min
Ingredients
Instructions
- In a large mixing bowl, combine Caputo “00” Chef’s Flour and water. Stir with a spatula until the dough comes together and there are no visible pockets of flour or water.
- Transfer the dough to a lightly floured surface and knead for 10-15 minutes, until you achieve a smooth, cohesive dough ball.
- Return the dough to the mixing bowl and cover it with plastic wrap. Let it rest for 30 minutes.
- After 30 minutes, knead the dough again until it is smooth. Place it back in the bowl, cover with plastic wrap, and let it rest for an additional hour.
- Lightly dust your counter with Caputo “00” Chef’s Flour and place the dough on top.
- Divide the dough into 4 equal portions, keeping the portions you are not currently working with covered to prevent drying.
- Roll each portion into a log long enough to cut into 8 even pieces.
- Using a rolling pin, flatten each piece into a disc, rotating 90 degrees each time to ensure a round shape. Use flour to prevent sticking, and repeat until you have 32 dumpling discs.
- Keep the discs covered to prevent them from drying out. You can also dust them with flour, stack them evenly, cover with plastic wrap, and freeze for up to 2-3 months.
- Prepare dumplings with the filling of your choice, we recommend shrimp. Steam or fry, serve and enjoy!
Products Used In The Recipe
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About the Chef
Meet Chef Domenico "Mimmo" Tolomeo
Domenico “Mimmo” Tolomeo is a first-generation Italian American who comes from a long line of master bread makers from Italy’s southern region. He joined the Orlando Foods team as our Corporate Chef in July 2022, and is currently the co-owner of Taglio Pizza in Mineola, NY. Mimmo trained under Award Winning Master Pizzaioli Roberto Caporuscio and Giorgia Caporuscio, under whose guidance he received his certification from the Associazione Pizzaiouli Napoletani, the governing body of pizza makers in Italy. His accomplishments include being part of the World Pizza Champions, being the recipient of the 2019 Caputo Rising Star Pizzaiolo at the Infamous Caputo Cup, and being the Capo Pizzaiolo at the world-renowned Keste Pizza e Vino.