The dough is still not well kneaded. If kneading large dough is hard, you can cut the dough into small portions and re-knead for several times to see whether it work or not.

Jasmine,
The dough is not kneaded well. Well-kneaded dough should be shinning and lighter than the original color. Are you kneading it by hand or use a stand mixer?

Jasmine,
The problem might be still the kneading issue. I suggest you kneading the divided dough for a while to see whether it can create better texture?

Hi Jasmine,
Thanks for trying and for the feedback. If the wrapper is still smooth on the surface, the main problem is still the dough kneading. I suggest you re-kneading the divided dumpling wrapper dough for around half minute before rolling out. This may helps but it will take larger times. A better way is to knead the dough very well until it is very smooth and a little bit lighter in color.

I have been trying to make dumplings multiple times, but for some reason I still cannot get it right. My skin is very doughy and when boiled, does not turn transparent or delicate; it turns kind of stodgy and yellow, with white patches on it… I have tried kneading with a stand mixer, letting it rest for a few hours, all-purpose or plain flour, more and less flour- but it doesn’t seem to be working. Please do you have any advice?? 🙁

I always make the mooncake recipe on your blog every year for my parents, and it makes them very happy 🙂

However I have been trying to make dumplings multiple times, but for some reason I still cannot get it right. My skin is very doughy and when boiled, does not turn transparent or delicate; it turns kind of stodgy and yellow, with white patches on it… I have tried kneading with a stand mixer, letting it rest for a few hours, all-purpose or plain flour, more and less flour- but it doesn’t seem to be working. Please do you have any advice?? 🙁

Thank you!

I would like to ask- I have been trying to make dumpling wrappers for ages now and they keep coming out doughy- what am I doing wrong? They aren’t easy to bite through like normal dumpling wrappers; they taste like pulled ban mee noodles (not sure if you are familiar; I’m from Malaysia and this is a common dish), quite thick.

When I boil as well, it does not become transparent- it goes more yellow and the outside gets patches of white. 🙁 I am not sure what I am doing wrong, please help!

I use the lowest two speed choice.