Hot Water Dough (for dumplings and more)

A round, smooth ball of hot water dough on a white counter with a soft white cloth around it.

Hot Water Dough (for dumplings and more)

5 from 5 votes

Course: Bread

Cuisine: Chinese, Global Cuisine

Prep Time: 10

Cook Time: 5

Resting Time: 30

Total Time: 45

Servings: 1 pound of dough

Calories: 946kcal

Author: Kelly

Cost: $0.23

This hot water dough can be rolled into tortillas, dumpling/perogy wrappers, parathas, scallion pancakes, roti, and more. (Oil and oil-free versions included.)

Print Recipe

US Imperial (Cups) - Metric (Grams)

Equipment

Stand mixer with dough hook attachment (can also use a fork and medium mixing bowl if kneading by hand)

Ingredients

Lean Version

2 cups all purpose flour
½ tsp fine salt or 3/4 tsp kosher salt
¾ cup boiling hot water

Enriched Version (see Note 1)

2 cups all purpose flour
½ tsp fine salt or 3/4 tsp kosher salt
2 tbsp vegetable oil
¾ cup boiling hot water

Instructions

Stand Mixer Method

Add flour, salt, and oil (if making enriched version) to the bowl of a stand mixer fitted with either the dough hook or the paddle attachment.
Turn the mixer on at Speed 2 (or whatever setting is recommended by your mixer for kneading dough). With the motor running, pour in the hot water. Pour slowly and carefully, staying near the edges of the bowl, to avoid getting splashed as the mixer spins around.
Allow the stand mixer to knead for three minutes, stopping occasionally to scrape up any bits stuck to the bottom or sides of the bowl.
Cover and let rest for 30 minutes. The dough is now ready to be used.

Manual Method (Mixing by Hand)

Add flour, salt, and oil (only if making fat version) to a heat-safe mixing bowl.
Slowly and carefully pour the hot water into the bowl while mixing with a fork or spatula. Continue mixing until a shaggy dough is formed.
Knead the dough by hand for a few minutes, until the dough is fairly smooth. (Unlike bread dough, it does not need to be a super satiny smooth texture.)
Cover and let rest for 30 minutes. The dough is now ready to be used.

Notes

Not sure whether to make the lean version or enriched version of this dough? See the Oil Is Optional section for a discussion on when to use oil, and when to skip it. If you’re following a recipe on my website, I’ll always specify which version to use.
Nutritional facts are calculated for the version of this recipe made without oil.

Nutrition