Dumpling Wrapper

1: Combine all ingredients together in a medium sized bowl to make a shaggy looking dough using chopsticks. Once it turns from hot to warm, combine the dough into a rough ball.

2: Lightly dust work surface with flour and place the dough on top. Start kneading until the dough becomes smooth and soft like play dough, while continuing to lightly dust with flour as needed to prevent sticking, around 5 minutes.

3: Wrap in plastic wrap and let it rest for 10 minutes to relax the gluten and to make it softer for the next step. Make the other colored dough while waiting.

4: Unwrap the dough onto a lightly floured work surface, and dust a rolling pin with flour. Roll the dough out until thin, about 1/8 of an inch or 2-3mm in thickness.

5: Cut out shapes using circular cutters for the white dumpling wrapper. Freehand cut ears from leftover white dough using a small exacto or fondant knife. Use small circular cutters or a straw to cut out brown eyes and red blush.

6: Stuff the circular white dumpling wrappers with meat or veggies of choice, then seal and pleat closed using water along the edges of the wrapper.

7: Lightly apply water on the surface of the dumpling and place cut outs for decoration. Once finished, place dumplings on parchment paper for easy transfer.

8: To cook, steam dumpling wrappers with the parchment paper for 7-8 minutes with the lid closed until the wrappers become translucent in color.