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Dumpling Wrappers Recipe

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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.

Ingredients

Scale

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

Find it online: https://cookedbycleo.com/dumpling-wrappers-recipe/