Dumpling dough

By Nina Simonds
Globe Correspondent / January 21, 2009

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

Your article has been sent.

  • E-mail|
  • Print|
  • Reprints|
  • |
Text size +

Makes 28 skins

1 teaspoon active dry yeast
1 tablespoon sugar
1 cup very warm water (about 105 to 115 degrees)
3 cups flour, or more if necessary
1/2 tablespoon olive oil (for the bowl)
1. In a large bowl, combine the yeast, sugar, and warm water. Using a wooden spoon, stir in the flour to form a rough dough.

2. Turn the dough out onto a lightly floured surface. Knead the dough for 5 minutes or until smooth and elastic. If the dough remains sticky, sprinkle it with a little flour.

3. Shape the dough into a ball. Oil a bowl and set the dough in the bowl. Turn it over so it is covered with oil. Cover the bowl with a kitchen towel. Set aside in a warm place to rise for 1 hour or until doubled in bulk.

4. Punch down the dough. Use as directed.