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Dumpling Wrappers

January 21, 2017 74 Comments

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Dumplings are the most symbolized Chinese food for Chinese New Year. We have ample access to machine made store-bought dumpling wrappers. But making your own dumpling wrappers at home is a quite rewarding family activities during the holiday. So I make this separate post to introduce every details about how to make perfect dumpling wrappers at home.

Dumpling wrappers| Chinasichuanfood.com

From a bottle of home fermented doubanjiang from broad beans to a small batch of red oil wonton using my handmade wonton wrappers  and a plate of beef chow mein with my own egg noodles , I always love to make things from scratch. Access to store bought wrappers make the process of serving yourself a plate of dumplings much quicker and easier. When time is sufficient, you should never miss the process of making your own wrappers from scratch. The handmade dumpling wrappers have a thicker center and thiner edges, which is so much better than store-bought version.  With a stand mixer, making the dough has been extremely simple and free of effort.

Ingredients for a basic Dumpling wrapper dough

  • 420g all-purpose flour {(unsifted, dip and sweep) 3 cups} + more for dusting
  • 210ml water + 10ml for adjusting
  • 1/2 teaspoon salt (2g)

Steps to make homemade dumpling wrappers

In a stand mixer, mix salt with flour and then add water. Then use hook to knead for 6-8 minutes until smooth.

Dumpling wrappers| Chinasichuanfood.com

Shape to a round ball, covered and set aside to rest for 15 minutes. Then re-knead the dough for 2-3 minutes until hardened again. Continue resting for 1 hour or longer time. Longer resting time makes the dough softer and easy to handle but the wrappers will be less elastic. 

Dumpling wrappers| Chinasichuanfood.com

Shape it into a large circle. Cut the circle in halves and shape each half into a long log around 3cm in diameter.

Dumpling wrappers| Chinasichuanfood.com

Dumpling wrappers| Chinasichuanfood.com

Dumpling wrappers| Chinasichuanfood.com

Then divide the long log into small dumpling dough pieces (each around 10g).

Dumpling wrappers| Chinasichuanfood.com

Dust each of them so they will not stick together.

Dumpling wrappers| Chinasichuanfood.com

Before rolling out your dumpling wrappers, dust your working surface again. Take one piece of dough and press it to a round disc. Hold the wrapper with your left hand and hold the rolling pin with right hand. Rotate the wrapper when moving your rolling pin. Repeat the process, rotate the wrapper-roll and rotate the wrapper-roll. The wrappers will have thicker center and thinner edges naturally. The wrapper should be around 8cm to 10cm in diameter. I have made a video previously where you can see the process.

Dumpling wrappers| Chinasichuanfood.com

Dumpling wrappers| Chinasichuanfood.com

Dumpling wrappers| Chinasichuanfood.com

Dumpling wrappers| Chinasichuanfood.com

This process might be quite difficult at the very beginning. Just keep trying. You will end up with perfect homemade dumpling wrappers. Do a small batch (3-5 wrappers for beginners) and wrap them firstly, otherwise the wrapper dries out quickly. The best working process is to get assistant to help assembling the dumplings.

Dumpling wrappers| Chinasichuanfood.com

Note 1: why some recipe calls for hot water.

We usually use cold water to make dumpling wrappers for water boiled dumplings. If you want to make steamed dumplings or pot stickers, you can use just boiled hot water.

Dumpling wrappers| Chinasichuanfood.com

How to keep the wrappers: should I fridge or freeze them

If you have leftover dumpling wrappers, slightly dust each of them and then freeze in air-tight bag. Next time before using, rest for around 30 minutes to 1 hour in room temperature until soften back.

Filling recommendations

  • Chive and pork
  • Roasted eggplants with coriander  (vegan friendly)
  • Shrimp and corn
4.88 from 8 votes
Print
Dumpling Wrappers
Prep Time
2 hrs
Cook Time
1 hr
Total Time
3 hrs
 
Homemade dumpling wrappers for water boiled dumplings, steamed dumplings or pot-stickers
Course: staple
Cuisine: Chinese
Keyword: Dumpling Wrapper
Servings: 60 Making around 60 dumpling wrappers
Calories: 25 kcal
Author: Elaine
Ingredients
  • 420 g all-purpose flour ,{unsifted, dip and sweep 3 cups} + more for dusting
  • 210 ml to 220ml water ,room temperature or just boiled hot water (note1)
  • 1/2 tsp. salt ,2g
Instructions
  1. Mix a small pinch of salt with flour, dig a hole in center and then stir the water in. Mix the flour with water with chop-stickers during the process so you can adjust the water amount if necessary. Then knead the dough for 8-10 minutes with a stand mixer or by hand until the dough is almost smooth. Cover and rest for 15 minutes. Then re-knead the dough for 2-3 minutes so we can get a very smooth dough. Cover and continue resting for 1 hour.
  2. Dig a small hole in the center of the ball. Shape it to a large circle round. Cut so we will end up a long log.
  3. Shape the log around 3cm in diameter. Divide the long log into small dumpling dough pieces (each around 10g). Dust each of them so they will not stick together.
  4. Before rolling out your dumpling wrappers, dust your working surface again. Take one piece of dough and press it to a round disc. Rotate the wrapper when moving your rolling pin. Repeat the process, rotate the wrapper-roll and rotate the wrapper-roll. The wrappers will have thicker center and thinner edges naturally. You can refer to this video for the process.
  5. This process might be quite difficult at the very beginning. Just keep trying. You will end up with perfect homemade dumpling wrappers.
Recipe Notes

Note1: We usually use cold water to make dumpling wrappers for water boiled dumplings. If you want to make steamed dumplings or pot stickers, you can use just boiled hot water.
Note2: If you have extra dumpling wrappers, slightly dust each of them and freeze in air-tight bag. Next time before assembling, rest for around 30 minutes to 1 hour in room temperature until soften back.

 

The Nutrition Facts is based on every single wrapper.

Nutrition Facts
Dumpling Wrappers
Amount Per Serving
Calories 25
% Daily Value*
Sodium 16mg 1%
Potassium 7mg 0%
Total Carbohydrates 5g 2%
Calcium 0.1%
Iron 1.8%
* Percent Daily Values are based on a 2000 calorie diet.

 

Filed Under: Featured, Hello, How to, Recipes

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Comments

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  1. Sapna says

    January 24, 2017 at 8:15 pm

    My wrappers always become hard. However i try to make them soft.

    Reply
    • Elaine says

      January 26, 2017 at 9:58 pm

      Hi Sapna,

      Hard? Did you leave them in air or dust too much flour? Do you mean the wrapper is hard after rolling out or they becomes hard after several minutes?

      Reply
      • Vy Nguyen says

        June 6, 2017 at 4:15 pm

        i have the same trouble, my wrappers still hard after several minutes, and i put it more time in 20′ but it still hard in the top although i let it in the high heat.

        Reply
        • Elaine says

          June 7, 2017 at 8:51 am

          The problem might be the flour or the amount of water. Next time, you can change a lower protein flour or slightly add more water.

          Reply
  2. Elizabeth says

    January 25, 2017 at 1:50 pm

    Another fantastic recipe! Living in Finland, I do not have an option but to make everything from scratch. Thank you, I have learned so much from your site!

    Reply
    • Elaine says

      January 26, 2017 at 10:00 pm

      Thanks Elizabeth!

      Reply
  3. Andrew says

    January 26, 2017 at 4:21 am

    Great recipe, I will definitely use this one!

    I lived in central Hunan province for a few years (Jishou and Zhangjiajie. One of my favorite dishes was the dry hot pot. Do you have a recipe for that?

    Reply
    • Elaine says

      January 26, 2017 at 10:05 pm

      Hi Andrew,
      Dry pot is a type of dishes in Sichuan area. Usually there are lots of options to choose. I will explain more whenever possible. Basically it is not hard to make them at home.

      Reply
  4. Stefan Vasilev says

    January 29, 2017 at 2:21 pm

    Hi Elaine,
    Happy Chinese New Year!
    Thanks for the great recipe but also for your
    site, recipes and photos. They are super nice.
    Greetings from Sofia, Bulgaria!
    Stefan

    Reply
    • Elaine says

      January 30, 2017 at 10:22 am

      Thanks Stefan. Happy Chinese New Year too! I wish you can have a wonderful new year of 2017 and thanks so much for your kindness. I will bring more yummy Chinese dishes to all of you. Thanks again!

      Reply
  5. Jo-Anne says

    February 2, 2017 at 2:40 am

    Are you able to provide how to mix the flour by hand? I do not have a hand or stand mixer and I very much want to try making these!

    Reply
    • Elaine says

      February 3, 2017 at 10:10 pm

      Hi Jo,
      It is quite easy if you want to knead by hand, you can refer to this video.

      Reply
  6. MR says

    March 16, 2017 at 4:29 pm

    Hello. I’m Italian and I live in Italy. I just made the dough for the dumplings. Today at lunch I cook them filled with vegetables. Thanks for the recipe and greetings. MR

    Reply
    • Elaine says

      March 17, 2017 at 9:02 pm

      Hi, MR
      Vegetables filled dumpling is so good. I love the vegan vision.

      Reply
  7. Nans says

    May 25, 2017 at 8:23 am

    Can this cold water version be used for pot stickers too?
    Thanks

    Reply
    • Elaine says

      May 25, 2017 at 11:04 am

      Sure! Cold water version is chewier but it can be used to make pot stickers too.

      Reply
  8. Raziehl says

    June 11, 2017 at 10:00 pm

    Add 1 table spoon of olive oil to make it more playable. ..it helps 🙂

    Reply
    • Elaine says

      June 14, 2017 at 8:54 am

      Thanks for the tip.

      Reply
  9. Meily Waghorn says

    July 4, 2017 at 8:14 am

    Hi Elaine, thank you so much for the recipe, I try it, its brilliant! I add few dash of water to make easy knead. Looking forward to try another recipe of yours?

    Reply
    • Elaine says

      July 4, 2017 at 9:30 am

      Thanks Meily for the encouraging comment. You can play the dumpling party at home now.

      Reply
  10. Paola says

    August 1, 2017 at 5:40 am

    Hi Elaine! World you please share with us, pumpkin fried tarts? The ones that are so googey and sticky inside and crispy from outside

    Reply
  11. Pashandi says

    September 6, 2017 at 6:10 am


    What Kind Of Flour we Should Use??I Mean Wheat
    Or Corn Or Grain!!!?

    Reply
    • Elaine says

      September 6, 2017 at 8:12 pm

      Wheat flour.

      Reply
  12. Alan says

    September 9, 2017 at 5:21 pm

    Hi,

    I’m wondering what adding boiling water does to the dough? Does it make it softer?

    Reply
    • Elaine says

      September 9, 2017 at 8:04 pm

      Alan,
      Yes, boiling water makes the dough softer and quick to cook, usually for steamed dumplings or potstickers.

      Reply
      • Alan says

        September 12, 2017 at 9:09 pm

        Thanks. Is it better to use higher or lower gluten flour for this?

        Reply
      • Deddy says

        January 17, 2019 at 1:58 pm


        If I use hot water to form the dough, how long I steam the dumpling?

        Reply
        • Elaine says

          January 22, 2019 at 7:43 pm

          It takes around 12 minutes of steaming.

          Reply
  13. Richie says

    November 12, 2017 at 8:38 am

    Hi. I was just wondering if it’s okay if the dough is too elastic? I find it hard to knead bcos the wrapper usually shrinks after rolling it. The wrapper is about 3 inches wide. Or should I just make the wrapper bigger?

    Reply
    • Elaine says

      November 12, 2017 at 7:58 pm

      If your dough is too elastic and the wrappers shrinks after rolling, rest for a longer time can solve the problem.

      Reply
  14. Gina says

    November 23, 2017 at 11:26 am

    Hi Elaine,

    I think you mean from scratch rather than from starch, looking forward to making these.

    Reply
    • Elaine says

      November 25, 2017 at 7:25 pm

      Thank you Gina, I have correct it 🙂

      Reply
  15. SF says

    December 6, 2017 at 1:01 pm

    Doing to try pot stickers for the first time just made your dough and its resting can’t wait to see how it turns out, fingers crossed. Thank you for the amazing recipe. X

    Reply
  16. Sharmila says

    December 6, 2017 at 1:18 pm


    I made wantons for a soup using this recipe and it came out fantastic. I kept true to your recipe and although it was a bit tedious and tough rolling out the dough, the end result was every bit worth the effort. Thank you for such an accurate recipe. I have also tried a few other recipes from your site and they have all come out so great. Thank you again!

    Reply
    • Elaine says

      December 7, 2017 at 6:59 pm

      You are the most welcome, Sharmila. I am quite glad to know that my recipe works great for you.

      Reply
  17. Tracy says

    December 20, 2017 at 8:39 pm

    Your recipe and detailed instructions have given me the incentive to make my own dough at home. I’ve only used store bought eggrolls skins and wonton/dumpling wrappers. I can only imagine how much better things taste with homemade dough. Thanks for all you do on your blog! Very much appreciated Ü

    Reply
    • Elaine says

      January 3, 2018 at 9:33 am

      You are the most welcome, Tracy! I am so sorry for the late reply because of the new year. Hope that you had a wonderful new year holiday.

      Reply
  18. Sandra Kleinschmit says

    April 28, 2018 at 6:55 am

    Umm,..what’s a “hook”?

    Reply
  19. Sharmila says

    August 26, 2018 at 11:12 am

    Hi! Would I be able to use my pasta roller to roll out my dough circles? Looking forward to trying your recipe😊

    Reply
    • Elaine says

      August 29, 2018 at 8:01 am

      Sure!

      Reply
  20. Alla says

    November 16, 2018 at 11:16 pm

    Where can I buy ready-made mugs from the dough to make dumplings?

    Reply
    • Elaine says

      November 22, 2018 at 8:56 am

      Alla,
      I did not see any mugs for sale. You can either choose store bought dumpling wrappers or make them from flour.

      Reply
  21. Ally says

    November 29, 2018 at 3:16 pm

    Can I use all purpose flour or do I need to get a different kind of flour?

    Reply
    • Elaine says

      November 29, 2018 at 6:49 pm

      Ally,
      What kind of flour you plan to use. You can use high gluten flour also called bread flour of course.

      Reply
  22. Ratna says

    December 3, 2018 at 10:49 pm

    Hi Elaine…would it be the same with a hand mixer…since i don’t own a stand one…thx

    Reply
    • Elaine says

      December 4, 2018 at 8:21 pm

      Ratna,
      I think hand kneading is a better choice. It only needs several minutes of kneading.

      Reply
  23. Alessandra says

    December 13, 2018 at 5:44 pm

    Hello 🙂
    I would like to try your recipe (with chive and pork filling, for frying in a pan).
    What do you think if I prepare the dumplings and keep them in the fridge untile the next day for cooking?
    😉 thank you

    Reply
    • Elaine says

      December 13, 2018 at 7:18 pm

      Alessandra,
      Yes. But you need to freeze them. If you place them in fridge, the wrapper will be softened and broken. If you plan to make pan-fried dumplings or potsticker, I suggest steaming the dumplings (do not let the dumplings stick together) for 8-10 minutes until almost cooked before pan-frying.
      Frozen dumping can work fine with boiled dumplings.

      Reply
      • Alessandra says

        December 14, 2018 at 12:57 am

        Thank you very much for your direction 😉
        Do you suggest to unfreeze them before the steaming and the pan-frying?

        Reply
        • Elaine says

          December 14, 2018 at 8:48 am

          No, do not unfreeze them. Cook directly.

          Reply
          • Alessandra says

            December 14, 2018 at 5:09 pm

            Great!
            Thank you again 😉
            I’ll let you know the result 😉

          • Elaine says

            December 14, 2018 at 7:39 pm

            Good Luck! I hope they can turn out good.

  24. Breighton Bardezbanian says

    December 31, 2018 at 3:50 am

    With empanada and pierogi dough I usually roll out the dough and cut circles with a pastry cutter. I’m assuming that will work fine with this as well?

    Reply
    • Elaine says

      December 31, 2018 at 8:48 am

      Sure.

      Reply
  25. Deddy says

    January 17, 2019 at 1:26 pm


    What do you mean by dip and sweep the flour?

    Reply
    • Elaine says

      January 22, 2019 at 7:44 pm

      I mean scoop the flour directly and remove the tops.

      Reply
  26. GnauH says

    March 7, 2019 at 4:06 am


    Clear instructions! My dumpling wraps came out so good. And thanks for clarifying the difference between hot and cold water!

    Reply
    • Elaine says

      March 7, 2019 at 8:03 am

      Thanks for your wonderful comment, GnauH! Happy cooking!

      Reply
  27. Gabrielle says

    April 30, 2019 at 8:04 am

    These look like pot stickers… not dumplings?

    Reply
    • Elaine says

      May 1, 2019 at 7:53 am

      Hi Gabrielle,
      Pot sticker is one type of Chinese dumplings.

      Reply
      • Gabrielle says

        May 7, 2019 at 7:57 am

        but they use the same wrapper?

        Reply
        • Elaine says

          May 7, 2019 at 8:03 am

          Yes, use the same wrapper.

          Reply
  28. henry says

    May 6, 2019 at 5:35 am


    Haven’t made yet but I like the description and video

    Reply
    • Elaine says

      May 6, 2019 at 7:54 am

      Thanks Henry. Happy cooking.

      Reply
  29. Sue says

    May 6, 2019 at 9:28 am

    Hi Elaine,
    I thought that one had to use yeast to make these dumpling wrappers!
    Thanks.

    Reply
    • Elaine says

      May 6, 2019 at 7:39 pm

      Sue, yeast is used in baozi wrappers.

      Reply
  30. Efi says

    September 3, 2019 at 2:18 am

    Hi

    First of all thanks for the recipe.I want to ask you on the youtube video (o:47), what is the liquid who adjust on the dough before resting 1 hour?

    Reply
    • Elaine says

      September 5, 2019 at 8:39 am

      It should be some vegetable oil, avoiding the dough sticking to the bottom and drying out.

      Reply
  31. Natalie says

    October 3, 2019 at 3:52 am


    I’m often left with extra wrappers and try to freeze them. But even if I dust with flour, they stick together and it seems like part of it is just from the weight of all the wrappers on top of each other (even if there’s not that many). Do you have any tips? Is it maybe that the mixture wasn’t made properly or with the right proportions? Or maybe my wrappers are too thin or too thick?

    It seems excessive to lay a parchment paper between each layer. Thanks!

    Reply
    • Elaine says

      October 4, 2019 at 9:02 am

      Natalie,
      The wrappers will be softened very quickly after rolling because of the resting of the gluten. If you want to freeze them, parchment paper or plastic wrapper can be a good choice. I do not have other tips for this problem. Usually I cook the extra wrappers, if homemade as noodles. But store bought wrappers can be frozen well.

      Reply
  32. Dave says

    November 6, 2019 at 7:45 am

    Hey Elaine,

    I’m going to try making these with a high gluten (bread) flour tonight with beef filling (my girlfriend doesn’t like pork unfortunately).

    This dough is similar to noodle dough right? Whenever I tried to make hand pulled noodles in the past, the dough was too hard to stretch and fell apart while pulling. When I watch people on youtube pull noodles, the dough almost looks liquid and very smooth. Is that just a water to flour ratio problem? Do I need to knead more? Increasing the resting time didn’t seem to have an effect. My ball of dough comes out smooth, but when I pull it it gets very dimple-y.

    Thanks!

    Reply
    • Elaine says

      November 6, 2019 at 8:01 pm

      Dave,
      If you use high gluten flour, slightly add a little bit more water and most importantly you need to rest for longer time and don’t over knead the dough before wrapping.

      Reply
  33. Lena says

    November 14, 2019 at 9:24 am


    Great recipe, thanks for sharing 😊👍🏼😋

    Reply
    • Elaine says

      November 17, 2019 at 8:55 am

      Thanks Lena.

      Reply

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