Dumpling Wrappers Recipe

Introduction

Making your own dumpling wrappers at home is simpler than you might think and results in tender, chewy skins perfect for any filling. This easy recipe uses just flour and warm water, creating fresh wrappers that are soft and pliable for folding delicious dumplings.

Ingredients

• 320 grams all-purpose flour (2 1/4 cups using dip-and-sweep method; 2 2/3 cups using spoon-and-sweep method)
• 175 grams (3/4 cup/175 ml) very warm water (110ºF to 130ºF)

Instructions

1. Step 1: Pour the flour and warm water into a mixing bowl. Stir together with chopsticks or a wooden spoon until the water is absorbed and the dough begins to form shaggy pieces.
2. Step 2: Use your hands to gather the dough, digging into it with a claw-like motion to evenly distribute moisture throughout.
3. Step 3: Transfer the dough to a surface and knead for 2 to 3 minutes until it feels slightly tacky but not sticky. Add a dusting of flour if it sticks.
4. Step 4: Shape the dough into a smooth ball with some crags and dimples, then place it back in the bowl and cover with a damp towel or silicone lid.
5. Step 5: Let the dough rest for at least 20 minutes, preferably 45 minutes, to become supple and easier to roll.
6. Step 6: Remove the dough, knead a few times, make a hole in the center, and stretch it into a large ring by rotating and pulling.
7. Step 7: Cut the ring into a thick rope and roll it until it is about 1 1/2 inches in diameter.
8. Step 8: Cut five small pieces weighing 12 to 13 grams each (about 1 tablespoon). For larger wrappers, use 14 to 16 grams per piece. Return the rope to the bowl to prevent drying.
9. Step 9: Roll each piece into a ball, then flatten into a disc about 1 1/2 inches wide. Lightly dust each with flour.
10. Step 10: Using your rolling pin, roll over the disc without lifting the pin, rotating it 90 degrees after each pass. Complete two full revolutions to shape the dough evenly, dusting flour if it sticks.
11. Step 11: On the third roll, only roll halfway around the wrapper before rotating to keep the center thicker than the edges, protecting the wrapper from tearing. Repeat 1 to 2 times.
12. Step 12: For the final roll, only roll over the edges about 1/2 inch wide. The finished wrapper should be 3 1/4 to 3 1/2 inches in diameter, or about 3 3/4 inches for larger sizes.
13. Step 13: Dust with flour, cover with a dry towel, and set aside. Roll out the remaining discs in batches of five before using to make dumplings.
14. Step 14: Work in small batches to prevent the wrappers from drying out, as they form a crust quickly when exposed to air.
15. Step 15: To store, roll out the wrappers and brush each side with potato starch or tapioca starch. Stack them, wrap tightly in plastic wrap, and place in an airtight container. Refrigerate up to 2 days or freeze for up to 1 month, ensuring no freezer burn occurs.

Tips & Variations

• Use potato starch or tapioca starch to dust the wrappers instead of flour for a smoother texture and less stickiness.
• Resting the dough longer makes rolling easier and the wrappers more elastic.
• If dough is sticky, add flour sparingly to avoid tough wrappers.
• For a stand mixer method, mix at low speed until shaggy, then knead with dough hook for a few minutes until smooth.

Storage

After preparing the wrappers, brush them lightly with starch, stack, and wrap tightly in plastic. Refrigerate for up to 2 days or freeze for up to a month. When ready to use, thaw frozen wrappers in the refrigerator and separate gently before filling. Reheat by steaming or pan-frying dumplings as usual.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cold water instead of warm water?

Warm water helps develop the dough’s texture and makes it easier to knead. Using cold water will make the dough tougher and harder to work with, so it’s best to stick to warm water between 110ºF and 130ºF.

How thick should the dumpling wrappers be rolled?

The wrappers should be about 3 1/4 to 3 1/2 inches in diameter and thin enough to be pliable but thick enough in the center to hold filling without tearing. The edges should be slightly thinner to seal well around the filling.

Dumpling Wrappers Recipe

Print Recipe

★★★★★

4.4 from 123 reviews

This recipe guides you through making classic dumpling wrappers from scratch using simple ingredients like all-purpose flour and warm water. The dough is kneaded, rested, and carefully rolled out to create thin, supple wrappers perfect for filling with your favorite dumpling ingredients. Ideal for homemade dumplings, these wrappers can be made fresh or stored for later use.

• Author: Cleo
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 55 minutes
• Yield: About 20 dumpling wrappers (5 per batch, dough amount can make 4 batches) 1x
• Category: Dough
• Method: No-Cook
• Cuisine: Chinese

Ingredients

Scale 1x2x3x

Ingredients

• 320 grams all-purpose flour (2 1/4 cups using dip-and-sweep method; 2 2/3 cups using spoon-and-sweep method)
• 175 grams (3/4 cup/175ml) very warm water (110ºF to 130ºF)

Instructions

1. Combine ingredients: Pour all the flour and warm water into a mixing bowl. Use chopsticks or a wooden spoon to stir everything together until all the water is absorbed and shaggy pieces of dough start to form.
2. Initial dough mixing: Use your hands to gather the dough together, digging into it with your fingers in a claw-like motion to evenly distribute moisture.
3. Knead dough: Transfer the dough onto a clean surface and knead for 2 to 3 minutes until it’s slightly tacky but not sticky, dusting with flour if necessary to prevent sticking.
4. Rest the dough: Shape the dough into a smooth ball and place it back in the bowl. Cover the bowl with a damp towel or silicone lid and let it rest for at least 20 minutes, preferably 45 minutes for a more supple dough.
5. Shape dough ring: After resting, knead the dough a few times, then use your fingers to create and stretch a large ring in the center of the dough.
6. Form dough rope: Cut the dough ring into a thick rope, rolling it out until approximately 1 1/2 inches in diameter.
7. Divide dough portions: Cut 5 small pieces from the rope, each about 12 to 13 grams (around 1 tablespoon) for small wrappers—or 14 to 16 grams for larger ones. Cover the rope to prevent drying.
8. Roll dough balls: Roll each piece into a ball, then flatten each into a disc about 1 1/2 inches in diameter and lightly dust with flour.
9. Roll out wrappers: Using a rolling pin, roll over the whole surface of the disc and then off the edge, rotating the dough 90 degrees after each pass. Repeat this two more times for a total of two revolutions.
10. Shape and thin wrapper center: On the third rotation, roll only halfway across before rotating to keep the center slightly thicker than the edges preventing tears when filled. Do this for 1 to 2 revolutions.
11. Thin wrapper edges: For the final revolution, roll only over the edges about 1/2 inch into the wrapper. Finished wrappers should measure about 3 1/4 to 3 1/2 inches in diameter, or 3 3/4 inches for larger wrappers.
12. Store and cover: Lightly brush flour on the finished wrapper, set aside, and cover with a dry towel. Roll out and cover the remaining discs in batches of 5.
13. Limit batch size: To prevent drying, only roll out 5 dumpling wrappers at a time when working alone.
14. Storage tips: For longer storage, brush potato or tapioca starch on rolled wrappers, stack them, and wrap tightly with plastic wrap. Store in an airtight container in the refrigerator up to 2 days or freeze for up to 1 month, avoiding freezer burn.

Notes

• Flour measuring method affects quantity: dip-and-sweep yields less flour than spoon-and-sweep.
• Water temperature should be between 110ºF to 130ºF to facilitate proper dough formation.
• Using fingers in a claw-like motion when mixing helps evenly distribute moisture.
• Longer resting (at least 45 minutes) makes the dough more supple and easier to work with.
• Dumpling wrappers dry out quickly; work in small batches and cover unused dough.
• Potato starch or tapioca starch prevents wrappers from sticking when storing.

Keywords: dumpling wrappers, dumpling dough, homemade dumpling skins, Chinese dumplings, dough recipe