Quick Answer
Yes, it is possible to use pizza dough to make dumplings. Pizza dough and dumpling dough are quite similar, the main differences being that pizza dough often contains more oil or fat for a crispier texture and may use bread flour which results in a chewier, elastic dough. But with some small adjustments, pizza dough can easily be repurposed for tasty dumplings.
Dough Differences
While pizza dough and dumpling dough share many similarities, there are a few key differences in the ingredients and methods used:
Flour
– Pizza dough often uses bread flour which has a higher gluten content. This gives the dough more structure and chew.
– Dumpling dough is often made with all-purpose flour or a mix of all-purpose and cake or pastry flour. This results in a softer, more tender dough.
Fat Content
– Pizza dough frequently contains more oil or fat like olive oil or butter. This gives the dough a crisper, flaky texture when baked.
– Dumpling dough is typically lower in fat content, resulting in a soft, pillowy texture when cooked.
Hydration
– Pizza dough uses less water and has a lower hydration level around 60-70%. This makes the dough easier to shape and stretch.
– Dumpling dough often has a higher hydration around 70-80% for a soft and pliable dough that holds together when filled and shaped.
Passing Method
– Pizza dough is often kneaded vigorously to develop the gluten structure.
– Dumpling dough is handled more gently and not kneaded as much to maintain tenderness.
So while pizza and dumpling dough contain mostly the same ingredients – flour, water, yeast, salt – the specific amounts and techniques used result in doughs optimized for their specific purposes. But with a few tweaks, pizza dough can be adapted into an excellent substitute for making dumplings.
Adapting Pizza Dough for Dumplings
If you want to use pizza dough to make dumplings, here are some tips:
Use a Less Protein-Rich Flour
Switch out some of the bread flour for all-purpose or substitute in a portion of cake or pastry flour. This will lower the gluten content for a softer dough.
Reduce the Fat
Cut back on any added fats like oil or butter. A little is fine to help tenderize the dough, but too much can make it greasy.
Increase the Hydration
Add a bit more water than usual to get the hydration level up to around 70-80%. Be sure to account for humidity that day as well.
Handle the Dough Gently
Mix and knead the dough as little as possible to keep it tender. You just need to bring it together into a cohesive mass without overworking it.
Let it Rise Longer
Give the dough a longer first and second rise time, up to a few hours each. This allows enzymes to break down gluten for a softer texture.
Don’t Punch it Down
When the dough has risen, gently divide it into portions without punching it down too much. This preserves the air pockets.
Rest Stuffed Dumplings
After shaping, let stuffed dumplings rest for 15-30 minutes before cooking. This helps seal the dough and prevents leaks.
Dumpling Shaping Tips
Shaping and filling dumplings using pizza dough takes a little practice. Here are some tips:
– Keep dough portions small, around 1 oz or 2 Tbsp. Large dumplings can be difficult to shape and cook evenly.
– Roll out rounds to around 3-4 inches for potstickers or smaller for wontons. Thinner wrappers are easier to shape than thick.
– Use dry fillings like ground meat and seasoning versus anything too wet or heavy which can make the dumplings fall apart.
– Don’t overstuff! Use about 1 tsp per potsticker or less for wontons. Overfilled dumplings are prone to breaking open.
– Dampen the edge of the wrapper with water before sealing to help it stick together. Pinch and pleat firmly.
– For potstickers, a flat or wavy edge is fine. For wontons, make a tidy corner by pressing the edges together.
– Place shaped dumplings on a lightly floured tray or sheet so they don’t stick, cover with plastic wrap or a damp towel.
– Resist the urge to handle them too much which can cause the wrappers to tear.
It may take a few tries to get the shaping process down with pizza dough. But once you get the hang of it, you can make delicious potstickers, wontons, gyozas, or any other filled dumpling.
Tips for Cooking Dumplings Made with Pizza Dough
Dumplings made from pizza dough require slightly adapted cooking methods compared to standard dumpling dough. Here are some tips:
Boiling
– Use a large pot and water volume to prevent sticking.
– Cook wontons or other small dumplings for just 1-2 minutes until the dough is tender but not falling apart.
– For larger potstickers, boil gently for 3-5 minutes then transfer immediately to a hot pan to brown.
Pan-Frying
– Use a good amount of oil to prevent sticking, at least 1-2 Tbsp for 4-6 potstickers.
– Cook over medium heat for 4-6 minutes per side until the bottoms are crispy and browned.
– Cover the pan after flipping to steam and finish cooking through.
Steaming
– Line steamer baskets with cabbage leaves or parchment to prevent sticking.
– Steam potstickers and gyozas for 6-8 minutes until dough is fully cooked but not soggy.
– Check water level often to prevent drying out and burning on the bottom.
Since pizza dough contains more fat and sugar, the dumplings can brown faster than normal. Keep heat gentler and cook times shorter to avoid burning. Properly cooked, the dumplings will have a delightfully crispy, chewy texture.
Filling Ideas for Dumplings Made with Pizza Dough
You can fill dumplings made with pizza dough with endless possibilities of tasty ingredients! Here are some filling ideas:
Meat and Vegetable-Based Fillings
– Ground pork, shrimp, chicken or turkey with garlic, ginger, scallions, soy sauce, and sesame oil
– Shredded cabbage, carrot, and onion sauteed with sesame oil and soy sauce
– Cooked mushrooms and soft tofu seasoned with rice vinegar, soy sauce, and chili oil
– Shredded baked or fried eggplant with garlic, chili flakes, and miso
– Sweet potato or butternut squash cubes sauteed with olive oil, curry powder, and honey
Cheese Fillings
– Crumbled feta, ricotta, or goat cheese with fresh herbs and lemon zest
– Shredded mozzarella and parmesan with chopped artichoke hearts
– Cheddar and Monterey Jack with scallions and bacon bits
– Blue cheese, walnuts, and dried cranberries
Fruit and Sweet Fillings
– Fresh berries, lemon curd, and whipped cream cheese
– Diced apples sauteed with cinnamon and maple syrup
– Nutella and banana slices
– Peanut butter and jelly
The added richness from the pizza dough pairs well with bold, flavorful fillings. Get creative with your favorite flavors!
Full Recipe and Instructions for Making Dumplings with Pizza Dough
Once you understand the proper techniques, making dumplings with pizza dough is easy. Here is a complete recipe to try:
Ingredients
Dough:
– 3 cups bread flour
– 1 cup all-purpose flour
– 1 1/4 cups warm water
– 1 Tbsp olive oil
– 2 1/4 tsp (1 packet) active dry yeast
– 2 tsp sugar
– 1 tsp salt
Filling:
– 1 cup shredded cabbage
– 1/2 cup shredded carrot
– 2 Tbsp minced ginger
– 3 cloves garlic, minced
– 3 scallions, chopped
– 1 lb ground pork
– 2 Tbsp soy sauce
– 1 Tbsp sesame oil
– 1/2 tsp white pepper
Other:
– Flour for dusting
– Cooking oil for frying
– Soy sauce, chili oil, and rice vinegar for dipping
Instructions
1. Make the dough: In a large bowl, combine the bread and all-purpose flours. Make a well in the center and add the water, olive oil, yeast, sugar and salt. Mix until combined into a shaggy dough.
2. Turn out onto a lightly floured surface and knead for 5 minutes until smooth and elastic. Place in an oiled bowl, cover and let rise for 1 1/2 hours.
3. Make the filling: In a skillet over medium heat, saute the cabbage, carrot, ginger, garlic, and scallions in 1 Tbsp oil until softened, about 3-5 minutes. Let cool.
4. In a bowl combine the vegetable mixture, pork, soy sauce, sesame oil and white pepper. Mix well to distribute evenly.
5. Assemble the dumplings: Punch down the dough and divide into 4 equal pieces. Roll each into a log, then cut into 10 equal pieces (40 total).
6. On a lightly floured surface, roll each piece into a round wrapper about 4 inches across. Add 1 heaping teaspoon of filling into the center.
7. Wet the edge of the wrapper with water then fold in half and pinch closed, pleating the edges together. Place on a lightly floured tray and cover with a damp towel or plastic wrap. Repeat with remaining dough and filling.
8. Let assembled dumplings rest for 15-30 minutes before cooking. This helps seal the dough.
9. To pan fry: Heat 1-2 Tbsp oil in a large nonstick skillet over medium high heat. Add dumplings flat side down in a single layer without crowding. Fry for 2 minutes until bottoms are golden.
10. Add 1/4 cup water, cover, and steam for 4 minutes until all water evaporates. Remove lid, continue frying uncovered for 2 more minutes to crisp bottoms.
11. Serve dumplings immediately with dipping sauces. Enjoy!
Troubleshooting Common Issues with Dumplings Made from Pizza Dough
Dumplings made from pizza dough don’t always turn out perfectly on the first try. Here are some common issues and how to fix them:
| Issue | Solution |
|---|---|
| Dough is too tough and chewy | Use less bread flour or knead the dough less. Let it rise longer. |
| Dumplings fall apart or unwrap when cooking | Use less water in the dough. Handle dough gently and don’t overstuff. Dampen edges thoroughly before sealing. |
| Filling leaks out while cooking | Make sure dumplings are sealed tightly. Let rest before cooking. Use drier, coarser fillings. |
| Dumplings stick to steamer or pan | Use enough oil when frying. Line steamer basket with parchment or cabbage leaves. |
| Dumplings absorb too much oil when fried | Use moderate heat and fry just until lightly browned. Don’t turn too often. |
| Potstickers fall over when frying | Start dumplings flat side down. Use a heavier bottomed nonstick pan. |
It can take some experimenting to adjust the dough, filling, and cooking method to get the perfect dumplings. But the beauty of using pizza dough is that even imperfect dumplings will still taste delicious! As long as the dough is cooked through, the filling flavorful, and you learn from each try, homemade dumplings are a wonderful and rewarding meal.
The Benefits of Using Pizza Dough for Dumplings
While it’s not traditional, using pizza dough to make dumplings has several advantages:
– Convenience: Taking ready-made or leftover pizza dough means less work compared to making dumpling dough from scratch.
– Flavor: The hint of yeastiness and richness from the oil or butter gives the dumplings more complex flavor.
– Texture: The chewier texture from the pizza dough gives dumplings an interesting contrast to tender fillings.
– Versatility: Pizza dough can be filled and shaped into potstickers, wontons, gyozas, calzones, and any other dumplings.
– Adaptability: Tweaks like using less flour or letting it rise longer makes pizza dough easily suited for dumplings.
– Beginner-friendly: Even if you’re new to dumplings, pizza dough is familiar and easy to work with.
So if you have pizza dough on hand, don’t let it go to waste! With a few adjustments, it can become the foundation for making homemade dumplings the whole family will love.
Final Thoughts
Using pizza dough for dumplings is an inventive way to give the traditional dumpling experience your own personal twist. With some adjustments to the ingredients, handling, and cooking method, pizza dough does wonderfully as potsticker, wonton, and other types of filled dumpling wrappers. Its chewy, pliable texture provides the perfect vessel for containing savory or sweet fillings. While the shape and texture may not be exactly the same as standard dumpling doughs, the convenience of being able to substitute pizza dough makes it worth trying. Plus, the added complexity of flavor from the yeast and richness from the fat results in some exceptionally tasty dumplings. So next time you make pizza and have leftover dough, don’t throw it out! Reshape it into dumplings for a creative and delicious way to use up what you have on hand.