We use this basic dough for our childhood favorites of scallion pancakes and dumplings. It’s a fun and forgiving dough for kids to work with, although parental sous chefs should probably be in charge of the hot water steps.


2 cups (240 g) all-purpose flour

1/4 teaspoon (1 g) Kosher salt

1 cup (240 g) water, boiled and let cool for about 1 minute



Mix the flour and salt in a large bowl. Using a wooden spoon, slowly stir in 3/4 cup (180 g) of the hot water until a ball is formed and all the flour is incorporated. If the flour in the bottom of the bowl is not sticking to the ball, slowly drizzle in more water 1 teaspoon at a time and continue to stir.

When all the flour has come together into a ball and the dough is cool enough to handle, place on a lightly floured surface and knead until smooth and elastic, 3 to 5 minutes. If necessary, add a sprinkle of flour to keep the dough from sticking to your hands or work surface. Place back in the bowl, cover with a damp cloth, and leave to rest for 30 to 60 minutes so the gluten can relax and the dough is easier to shape. When making in advance, the dough can rest in the fridge a day or two wrapped in lightly oiled plastic wrap. Bring to room temperature before using.

Makes enough dough for for one dumpling recipe (about 24 dumplings) or one Scallion Pancake recipe (about 4 pancakes)

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