I will show you how to make dumpling wrappers from scratch with this easy step-by-step recipe. The best part is that you will only need 3 pantry staple ingredients with this dumpling dough recipe!
I will show you how to make dumpling wrappers from scratch with this easy step-by-step recipe. The best part is that you will only need 3 pantry staple ingredients with this dumpling dough recipe!
The only way to get that perfectly pleated, bite-sized, soft, and chewy dumpling is by using homemade dumpling wrappers. This dumpling dough recipe will produce a slightly chewy, supple wrapper that can hold any dumpling filling of your choice. My dumpling wrapper recipe is the ultimate guide with all the tips and tricks you need for the perfect dumpling wrapper.
Making homemade dumpling wrappers from scratch means you will have a soft and chewy texture that cannot be achieved with store-bought wrappers.
This dumplings dough recipe is very easy to make and all you need is flour, salt, and boiling water!
I will show you how to make dumpling wrappers from scratch with step-by-step photo instructions and a tips and tricks guide. Plus, you can find the video on how to make dumpling dough on our Instagram reels!
Kitchen Equipment
Kitchen scale: I highly recommend using a kitchen scale for this dumpling dough recipe. Measuring flour can vary dramatically depending on how you scoop the flour into your measuring spoon. The most foolproof way for exact measurements is by using a kitchen scale. Also, for even dumpling wrappers, measuring the weight on a scale guarantees this as well.
Mixing Bowl: you will need a large mixing bowl to mix all the dumpling dough ingredients together.
Small Rolling Pin: the small rolling pin allows you to have more control over the thickness of the dumpling dough. You want the rim of the disc to be slightly thinner than the center of the disc.
Silicone Pastry Mat: a silicone pastry mat is optional, but I like to use one because it has numeric measuring guides that can help create evenly rolled-out dumpling wrapper discs.
Ingredients
For this dumpling wrapper recipe, all you need are 3 pantry staple ingredients!
All-Purpose Flour: all-purpose flour is used to make the dumpling dough.
Salt: the salt adds subtle seasoning to the wrapper.
Hot Water: the water needs to be hot but not quite boiling at around 130-140°F.
How to Make Dumpling Wrappers
This dumpling dough recipe is very easy to make! Homemade dumplings always taste better because the dumpling wrapper is soft, chewy, and tender.
Make the Dough
Mix the flour and water together. Add flour and salt into a large mixing bowl and mix with chopsticks. While mixing, slowly pour in the hot 130-140°F water. Mix until the water is absorbed and the dough is combined and formed. The dough may be a little crumbly and dry.
Knead the dough. Transfer to a well-floured cooking surface and knead the dough with your hands for another 5-8 minutes until the dough is round and smooth. The more you knead the more the water absorbs into the dough and will smooth out. The dough should be soft, smooth, springy, not sticking to your hands, and not too tender.
Rest the dough. Place dough in a covered greased bowl or a medium ziplock bag, seal, and allow to rest and hydrate for at least 30 minutes. The longer the dough rests the easier it is to roll out. I normally rest the dough for 45 minutes. However, the dumpling dough can rest for up to 2 hours before being used.
Assemblethe Wrappers
Divide the dough. Lightly flour your work surface. Remove dough and cut the dough in half and keep one half in the bag/bowl. Roll out one-half of your dough into a 1” thick rope. Cut into 16 equal pieces about 2 cm long.
Roll dough into a disc. Place all the pieces of dough in the zip lock bag to prevent drying out. On a floured work surface, roll 1 piece of dough into a circle and then flatten it out with a small rolling pin into a 3.5”-4” disc. The dough will be very thin. Try to roll the dough out so the edges are slightly thinner than the center. If creating a stack of wrappers, coat each wrapper with potato starch or tapioca starch to prevent them from sticking together.
Pleat. After you roll out 5 dumpling wrappers, I recommend you pleat the dumpling with whichever filling you have made. If you leave the rolled-out dumpling wrappers out for too long, they will dry and become difficult to pleat.
Tips for the Best Homemade Dumpling Wrappers
Weigh the flour with a kitchen scale! This will ensure the most accuracy in proportions. If you don’t have a scale, I recommend fluffing up your flour before carefully spooning it into your measuring cup and gently leveling it off with a knife. Do not pack the flour.
Make sure the water is around 130-140°F. The water temperature is crucial to the final taste and texture of this dumpling dough recipe.
Knead the dough until it is smooth. You will need to use a bit of muscle to knead the dough out by hand, but you will know when the dough has come together when it is smooth, pliable, and slightly elastic.
Rest the dough for at least 30 minutes! Resting the dumpling dough is the most important step. Letting the dough rest allows it to fully absorb the water and relax which will make rolling even easier. I normally rest my dough for at least 45 minutes.
Only roll out 5 dumpling wrappers at a time. I recommend having the dumpling filling ready to be pleated when you roll out the wrappers. Rolling the homemade dumpling wrappers too far in advance risks drying them out.
Keep the remaining dumpling dough covered. When you roll out the dumpling dough and shape them into balls, keep them covered under plastic wrap as you roll each wrapper to prevent them from drying.
Place the finished dumplings on a plate dusted with flour. The dumpling dough may still be wet and sticky once pleated. A plate coated with flour will prevent them from sticking and tearing.
Storage Instructions
Homemade dumpling wrappers are best used and cooked on the same day they are made.
If you must store them, I recommend dusting potato starch or tapioca starch in between each layer (not flour because the dumpling dough will absorb it and stick together). Then carefully wrap the stack of dumpling wrappers with plastic wrap and then place them in a ziplock back. You must use them within 24 hours or there is a high likelihood they will stick together and no longer be pliable.
Frequently Asked Q’s & A’s
What is a dumpling wrapper made of?
Dumpling wrappers are made with all-purpose flour, salt, and hot water.
What should the temperature of water be for this dumpling dough recipe?
The water needs to be hot but not quite boiling at around 130-140°F. Dumpling dough made with cold water will shrink immediately when rolled out. On the other hand, boiling water removes too much elasticity in the dough.
How many wrappers does this wrapper recipe create?
This dumpling wrapper recipe creates 32 dumpling wrappers. For even wrappers, I take the entire dumpling dough and weigh it. Then, I divide the weight by 32. That number will be the weight of each dumpling wrapper.
Is it worth making your own dumpling wrappers?
YES! 1000% making your own homemade dumpling wrappers ensures that you have elastic, pliable dumpling dough that is easy to shape and pleat. Using store-bought wrappers may be quicker, but they are also easier to tear and explode when cooking.
I will show you how to make dumpling wrappers from scratch with this easy step-by-step recipe. The best part is that you will only need 3 pantry staple ingredients with this dumpling dough recipe!
Mix the flour and water together. Add flour and salt into a large mixing bowl and mix with chopsticks. While mixing, slowly pour in the hot 130-140°F water. Mix until the water is absorbed and the dough is combined and formed. The dough may be a little crumbly and dry.
Knead the dough. Transfer to a well-floured cooking surface and knead the dough with your hands for another 5-8 minutes until the dough is round and smooth. The more you knead the more the water absorbs into the dough and will smooth out. The dough should be soft, smooth, springy, not sticking to your hands and not too tender.
Rest the dough. Place dough in a medium ziplock bag, seal without any air, and allow to rest and hydrate for at least 30 minutes. The longer the dough rests the easier it is to roll out. I normally rest the dough for 45 minutes. However, the dumpling dough can rest for up to 2 hours before being used.
Divide the dough. Lightly flour your work surface. Remove dough and cut the dough in half and keep one half in the bag/bowl. Roll out one-half of your dough into a 1” thick rope. Cut into 16 equal pieces about 2 cm long.
Roll dough into a disc. Place all the pieces of dough in the zip lock bag to prevent drying out. On a floured work surface, roll 1 piece of dough into a circle and then flatten it out with a small rolling pin into a 4-4 1/2 inch disc. The dough will be very thin. Try to roll the dough out so the edges are slightly thinner than the center. If creating a stack of wrappers, coat each wrapper with potato starch or tapioca starch to prevent them from sticking together.
Pleat. After you roll out 5 dumpling wrappers, I recommend you pleat the dumpling with whichever filling you have made. If you leave the rolled out dumpling wrappers out for too long, they will dry and become difficult to pleat.
Notes
Weigh the flour with a kitchen scale! This will ensure the most accuracy in proportions. If you don’t have a scale, I recommend fluffing up your flour before carefully spooning it into your measuring cup and gently leveling it off with a knife. Do not pack the flour.
Make sure the water is around 130-140°F. The water temperature is crucial to the final taste and texture of this dumpling dough recipe.
Knead the dough until it is smooth. You will need to use a bit of muscle to knead the dough out by hand, but you will know when the dough has come together when it is smooth, pliable, and slightly elastic.
Rest the dough for at least 30 minutes! Resting the dumpling dough is the most important step. Letting the dough rest allows it to fully absorb the water and relax which will make rolling even easier. I normally rest my dough for at least 45 minutes.
Only roll out 5 dumpling wrappers at a time. I recommend having the dumpling filling ready to be pleated when you roll out the wrappers. Rolling the homemade dumpling wrappers too far in advance risks drying them out.
Keep the remaining dumpling dough covered. When you roll out the dumpling dough and shape them into balls, keep them covered under plastic wrap as you roll each wrapper to prevent them from drying.
Place the finished dumplings on a plate dusted with flour. The dumpling dough may still be wet and sticky once pleated. A plate coated with flour will prevent them from sticking and tearing.
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