The Best Style of Dough for Dumplings
Jenifier Lopez
19 July 2026
2:15pm
3 comments
Technique
Home / Journal / The Best Style of Dough for Dumplings
We rest the dough longer than most recipes call for, which is the only real trick to it.
A short note on the dumpling dough we fold through each week, and why we never shortcut it.
“ Patience is the whole ingredient list. ”
Ask about the dumpling special when the pastry team has time to make a batch.
Tags:
Technique
Pastry
Jenifier Lopez
Writes and cooks from the Wattlebird pass; notes like this one come from whoever is on shift that week.
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A short note on the dumpling dough we fold through each week, and why we never shortcut it.
We rest the dough longer than most recipes call for, which is the only real trick to it.
Ask about the dumpling special when the pastry team has time to make a batch.
From the Wattlebird kitchenNotes like this one are written by whoever is on the pass that week. Have a question about a dish? Ask us next time you're in.
