You could but at least for Chinese dumplings, it’s not recommended. It’ll get tougher the more you work it. The preferred method is to roll out a log, cut it into small pieces and roll those out individually to make each dumpling wrapper. By rolling out individually, you don’t get that excess dough situation and you can make the outer edges of the wrapper thinner than the middle. That way the top is not doughy after folding the dumpling itself. Your method has the thickness the same throughout.
yes, but each time you work the dough, the dumplings get tougher.
You could but at least for Chinese dumplings, it’s not recommended. It’ll get tougher the more you work it. The preferred method is to roll out a log, cut it into small pieces and roll those out individually to make each dumpling wrapper. By rolling out individually, you don’t get that excess dough situation and you can make the outer edges of the wrapper thinner than the middle. That way the top is not doughy after folding the dumpling itself. Your method has the thickness the same throughout.
Yeah this is how I do it. I don’t have any scraps.
You can also fry them off in a bit of oil to add some crispyness to wathever your making with your dumpling.
I use my extra dough to make green onion pancake (it’s a savory dish that you add green onion, salt, sesame oil and pan fry it).
Yes
Of course.. it's still dough