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hot water dough
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5 from 2 votes

Hot Water Dough (for dumplings and more)

This hot water dough can be rolled into tortillas, dumpling/perogy wrappers, parathas, scallion pancakes, roti, and more. (Oil and oil-free versions included.)
Prep: 10 mins
Cook: 5 mins
Resting Time30 mins
Total: 45 mins
Course: Bread
Cuisine: Chinese, Global Cuisine
Servings: 1 pound of dough
Calories: 953kcal
Cost: $0.23

Ingredients

Lean Version

  • 2 cups all purpose flour 260g
  • 1/2 tsp fine salt or 3/4 tsp kosher salt 3g
  • 3/4 cup boiling hot water 180g

Enriched Version (see Note 1)

  • 2 cups all purpose flour 260g
  • 1/2 tsp fine salt or 3/4 tsp kosher salt 3g
  • 2 tbsp vegetable oil 25g
  • 3/4 cup boiling hot water 180g

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.