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Dumpling Wrappers Recipe

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★★★★★

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.

Ingredients

Scale

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

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