How to make dumpling wrappers

Someone holding up a stack of homemade dumpling wrappers.

How to make dumpling wrappers

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!

Course Appetizer, Appetizer & Sides, Side Dish, Snack

Cuisine Asian Fusion, Chinese, Japanese

Keyword dumpling dough recipe, dumpling wrapper recipe, homemade dumpling wrapper, how to make dumpling dough, how to make dumpling wrapper

Prep Time 30

Resting Time 45

Total Time 1 15

Servings wrappers

Calories 30kcal

Author Megan

Equipment

Ingredients

2 cups (283 g) all-purpose flour
¼ tsp (1 g) salt
⅔ cup (170 g) hot water (130-140°F)

Instructions

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.

Nutrition