Dumpling Wrappers Recipe

Introduction

Making your own dumpling wrappers is easier than you might think and results in tender, delicious dumplings. This simple recipe uses just flour and warm water to create supple dough that’s perfect for wrapping your favorite fillings. Whether you’re new to dumplings or a seasoned pro, these homemade wrappers will take your dish up a notch.

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. Use chopsticks or a wooden spoon to stir until all the water is absorbed and shaggy dough forms.
2. Step 2: Use your hands to gather the dough, digging into it with a claw-like motion to distribute moisture evenly.
3. Step 3: Knead the dough on a surface for 2 to 3 minutes until it feels slightly tacky but not sticky. Dust with flour if necessary.
4. Step 4: Form a ball with the dough, 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; ideally 45 minutes for a more supple texture.
6. Step 6: Knead the dough a few times more, then make a hole in the center and stretch it into a large ring by rotating and pulling.
7. Step 7: Cut the dough into a thick rope and roll it until it’s about 1 1/2 inches in diameter.
8. Step 8: Cut 5 small pieces of dough, each about 12 to 13 grams (1 tablespoon). For larger dumplings, use 14 to 16 grams per piece.
9. Step 9: Roll each piece into a ball, then flatten into a 1 1/2-inch disc. Lightly dust with flour.
10. Step 10: With a rolling pin in your right hand, roll over the disc’s surface while rotating it 90 degrees with your left hand. Repeat two more times for two full revolutions.
11. Step 11: On the third rotation, roll only halfway before rotating. This helps keep the center slightly thicker than the edges.
12. Step 12: For the final rotation, roll only the edges (about 1/2 inch from the edge). The wrapper should be 3 1/4 to 3 1/2 inches in diameter.
13. Step 13: Dust the finished wrapper with flour and cover it with a dry towel. Repeat for remaining discs, rolling out 5 wrappers at a time.
14. Step 14: Avoid rolling out more than 5 wrappers at once to prevent the dough from drying out.
15. Step 15: To store, brush wrappers with potato or tapioca starch, stack, tightly wrap in plastic, and refrigerate up to 2 days or freeze up to 1 month.

Tips & Variations

• If the dough feels sticky, dust your work surface lightly with flour but avoid adding too much to keep wrappers tender.
• Using potato starch or tapioca starch between wrappers helps prevent sticking and keeps them pliable after freezing.
• For faster preparation, use a stand mixer with a dough hook to knead the dough evenly.
• Resting the dough longer improves elasticity, making the wrappers easier to roll out thinly.

Storage

Once rolled out, brush each wrapper with potato or tapioca starch, stack them, and wrap tightly in plastic wrap. Store in an airtight container in the refrigerator for up to 2 days or freeze for up to 1 month. When ready to use, thaw frozen wrappers in the refrigerator and keep them covered to prevent drying. Reheat by steaming or adding directly into hot broth or pan-frying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use hot water instead of warm water in the dough?

Warm water between 110ºF to 130ºF helps soften the flour and creates a tender dough. Using boiling water will cook the flour too quickly, making the dough tough.

How thin should I roll out the dumpling wrappers?

Roll the wrappers to about 3 1/4 to 3 1/2 inches in diameter and keep the center slightly thicker than the edges to avoid tearing when filling and cooking.

Dumpling Wrappers Recipe

Print Recipe

★★★★★

4.9 from 103 reviews

This Dumpling Wrappers Recipe teaches you how to make perfect homemade dumpling wrappers with just flour and warm water. The dough is easy to knead and roll out, resulting in supple, thin wrappers ideal for any kind of dumplings. Resting the dough enhances its texture, making it easier to shape, and the recipe includes tips for storing wrappers in the fridge or freezer.

• Author: Lena
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 55 minutes (including resting time)
• Yield: 5 dumpling wrappers (adjust quantity as needed) 1x
• Category: Baking
• Method: Baking
• Cuisine: Chinese
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wrapper Dough

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

Instructions

1. Combine flour and water: Pour all the flour and warm water into a mixing bowl. Use chopsticks or a wooden spoon to stir until all the water is absorbed and shaggy pieces of dough begin to form.
2. Gather and mix dough: Use your hands to gather the dough, digging into it in a claw-like motion to evenly distribute moisture throughout.
3. Knead the dough: Transfer dough to a surface and knead for 2 to 3 minutes until smooth and slightly tacky but not sticky. Dust with a little flour if sticky.
4. Rest the dough: Place the dough back in the bowl, cover with a damp towel or silicone lid, and let rest. Ideally rest for at least 45 minutes; minimum 20 minutes if time-pressed.
5. Stretch the dough ring: Take dough out, knead a few times, then create a hole in the center and stretch into a large ring by rotating and pulling.
6. Form dough rope: Cut the dough with a knife or bench scraper to create a thick rope, rolling it until it’s about 1 1/2 inches in diameter.
7. Cut dough pieces: Cut 5 small pieces from the rope, each about 12 to 13 grams (1 tablespoon dough). For larger dumplings, use 14 to 16 grams. Keep the remaining dough covered to prevent drying.
8. Roll dough balls: Roll each piece into balls, then flatten into discs about 1 1/2 inches diameter and lightly dust with flour.
9. Roll out wrappers: Using a rolling pin, roll each disc while rotating it 90 degrees, repeating two full revolutions to create an even circle.
10. Thin the wrapper center: For the third rolling, roll halfway, rotate, and roll again 1-2 times so the center is slightly thicker than edges to prevent tearing when filled.
11. Final rolling: Roll just the edges about 1/2 inch to finalize wrapper size—3 1/4 to 3 1/2 inches diameter for standard size, or 3 3/4 inches for larger wrappers.
12. Dust and cover: Brush flour on the finished wrapper, set aside, and cover with a dry towel. Repeat rolling with remaining discs, rolling no more than 5 wrappers at a time to prevent drying.
13. Storage: To store, brush rolled wrappers with potato or tapioca starch, stack, tightly wrap in plastic wrap, and store in an airtight container. Refrigerate up to 2 days or freeze for up to a month without freezer burn.

Notes

• Use the dip-and-sweep method to measure flour for accurate quantity.
• Warm water temperature should be between 110ºF and 130ºF to activate gluten properly.
• If using a stand mixer, mix on low until dough forms, then knead with paddle or dough hook for similar texture.
• Longer dough resting (at least 45 minutes) improves suppleness and ease of rolling out wrappers.
• Roll no more than 5 wrappers at a time when working alone to prevent dough from drying out.
• Potato starch or tapioca starch is preferred for dusting during storage to prevent sticking and maintain texture.

Keywords: dumpling wrappers, homemade dumplings, dough recipe, Chinese dumplings, dumpling dough, flour and water dough, dumpling skin