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    Home » Recipes » wonton and dumplings

    Dumpling Wrappers Recipe

    Last Modified: May 6, 2023 by Elaine| 105 Comments

    Jump to Recipe

    Dumplings are lovely widely and homemade dumpling wrappers can make the dumplings to the next level. It is extremely simple to make dumpling wrappers at home with a homemade dumpling wrapper dough, all needed are flour, water, and salt. With this dumpling wrapper recipe, you can achieve better than restaurant dumplings at home.

    dumpling wrappers|chinasichuanfood.com
    Jump to
    • Why try homemade dumpling wrappers
    • Video
    • 📋 What you will need
    • Make a dumpling dough by hand
    • Roll out the wrapper
    • Cooking tips
    • How to keep the wrappers
    • Wonton Wrapper VS Dumpling Wrapper
    • Cold water VS warm water
    • Dumpling fillings
    • 🧾Recipe

    Why try homemade dumpling wrappers

    Dumplings are the most symbolized Chinese food for Chinese New Year. We have ample access to machine-made store-bought dumpling wrappers. And yes, store-bought dumpling wrappers can save lots of time and energy. But making your own dumpling wrappers at home is a quite rewarding family activity during the holiday and it creates much stronger wrappers. And you can use homemade wrappers to create creative dumpling foldings. So I hope you can have a try. Just follow the instructions. This can be interesting. Many of the yummy dishes use dumpling wrappers as the main ingredients like boiled dumplings, potstickers, steamed dumplings, or shumai.

    There are two major parts of the process, make a dumpling wrapper dough and circle the wrappers. The first part is quite easy while the second part needs some practice.

    Video

    dumpling wrappers|chinasichuanfood.com

    📋 What you will need

    The basic components for regular dumpling wrappers are water and flour, so it is a wheat flour-based dough. Sometimes salt is added to make the wrapper chewier and more strong to avoid breaking in the cooking process. So the list can be quite short.

    1. a large operating board
    2. all-purpose flour
    3. water, use room temperature or warm water | hot water is only for steamed dumplings
    4. salt , optional. Adding a very small amount brings no salty flavor to the wrappers but can strengthen the wrapper a lot.
    5. a rolling pin - choose your favorite one.
    dumpling wrappers|chinasichuanfood.com

    There is no need to buy "dumpling wrapper dough", all-purpose flour with the right range of protein can work fine for dumpling wrappers. Don't use bread flour because strong gluten will make the rolling process quite hard to handle.

    how to make dumpling wrapper-52

    Make a dumpling dough by hand

    1. Mix salt if using with flour in a bowl. You may see chefs make this process on board. But the bow method is much easier for beginners. Stir the flour with chopsticks with one hand when the water is poured with the other hand. Mix them for a while until the water is almost absorbed and the floccus texture forms.

    dumpling wrappers|chinasichuanfood.com

    2. Transfer the dough to the operating board, and continue kneading for 2-3 minutes until the surface is almost smooth. It is ok if you can't knead the dough to smooth one time. If you feel tired, just cover the dough in whatever form it is, and let it rest for 15 minutes. After resting, continue kneading the dough will be much easier. Then continue kneading until the dough gets a very smooth surface.

    dumpling wrappers|chinasichuanfood.com
    First kneading, not smooth enough is ok
    dumpling wrappers|chinasichuanfood.com
    After the second time kneading, the dough should be super smooth

    3. Then cover the dough and let it rest for 30 to 45 minutes. Resting can relax the gluten and soften the dough. This is a preparation step for the rolling process. If the dough is too hard and firm, it will be quite hard to roll out. If you are in a hurry, at least make sure the dumpling dough is rested for 30 minutes. Remember to cover the dough either with a bowl or a cloth during all resting times.

    dumpling wrappers|chinasichuanfood.com

    The dough kneading process can be finished by a stand mixer, Simply add all the ingredients in a stand mixer and then knead for 6-8 minutes. You need to shape it into a round ball too before resting.

    Roll out the wrapper

    Make a hole in the center of the dumpling dough with fingers and then stretch and rotate with two wrists so the circle becomes larger and thinner, finally ending with a 3cm in diameter log circle.

    dumpling wrappers|chinasichuanfood.com
    dumpling wrappers|chinasichuanfood.com

    Cut the circle into two logs. Then roll each one backward and forwards with force until the surface becomes very smooth and the log becomes firm. This step is extremely important and can save you lots of time in re-kneading the single dough piece.

    dumpling wrappers|chinasichuanfood.com

    This can save you lots of time from kneading single dumpling pieces.

    Then divide the long log into small dumpling dough pieces (each around 12g). Every single log should be divided into 20 to 22 pieces.

    how to make dumpling wrappers|chinasichuanfood.com

    I recommend rotating the log between each cutting so the small dough pieces can line up in two queues, which can avoid them sticking to each other.

    dumpling wrappers|chinasichuanfood.com

    Dust each of them to prevent sticky problems.

    dumpling wrappers|chinasichuanfood.com

    This process might be quite challenging at the very beginning. Rolling out dumpling wrappers is not as difficult as it might seem. With a little practice, you'll be able to get the perfect thickness and shape for your dumplings.

    Before rolling out your dumpling wrappers, dust your working surface again. Take one piece of dough and press it to a round disc with the palm. Hold the wrapper with your left hand and hold the rolling pin with your right hand. Rotate the wrapper when moving the rolling pin. The wrappers will have thicker centers and thinner edges naturally. The wrapper should be around 8cm to 10cm in diameter. Check the video for details.

    dumpling wrappers|chinasichuanfood.com
    dumpling wrappers|chinasichuanfood.com
    dumpling wrappers|chinasichuanfood.com

    Do a small batch (6-10 wrappers for beginners) and wrap them firstly, (you can check how to fold dumplings for more details about how to make the pleats. Otherwise, the wrapper becomes too soft to handle very quickly. The best working process is to get assistants to help assemble the dumplings.

    dumpling wrappers|chinasichuanfood.com

    Cooking tips

    1. The dumpling dough should be well kneaded until smooth on the surface and well rested.
    2. The two logs cut from the dough circle should be rolled back and forth until very firm and smooth on the surface.
    3. Keep dusting the operating board and the wrapper to avoid sticky problems. Lightly, please.
    4. Make a smaller batch each time and then wrap it with filling.
    5. Cover the rest of the dough pieces if you need a longer rolling time to avoid drying out.
    dumpling wrappers|chinasichuanfood.com

    How to keep the wrappers

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

    Wonton Wrapper VS Dumpling Wrapper

    Although they may look like coming from the same dough, they are not the same. Both of the wrappers are wheat-based dough. But wonton wrappers are much thinner and thus needs extra ingredient to strengthen the gluten. Sometimes wonton dough includes duck eggs and sometimes lye solution. So wonton wrappers might be light yellow in color. Dumpling wrappers are thicker than wonton wrappers, and of course stronger. So we can wrap firm vegetables inside the wrappers. For wontons, we only use protein.

    Cold water VS warm water

    Actually, both cold water and warm water can work fine for dumpling wrappers. But the texture might be different. Cold water dumpling dough produces chewier and stronger wrappers. While warm water dumpling dough gets you softer wrappers. It is just a personal choice. But the temperature of the water should not exceed 60 degrees C.

    dumpling wrappers|chinasichuanfood.com

    Dumpling fillings

    • Chive and pork
    • Roasted eggplants with coriander  (vegan-friendly)
    • Cabbage potstickers
    • Vegan mushroom potstickers

    🧾Recipe

    dumpling wrappers|chinasichuanfood.com

    Dumpling Wrappers

    Elaine
    How to make dumpling wrappers at home with the most detailed process and guidelines. Making around 45 dumplings
    5 from 21 votes
    Watch Video Print Recipe
    Prep Time 10 minutes mins
    Cook Time 10 minutes mins
    Resting time 45 minutes mins
    Total Time 1 hour hr 5 minutes mins
    Course staple
    Cuisine Chinese
    Servings 5
    Calories 25 kcal

    Equipment

    • Operating board
    • Flour for dusting
    • Rolling Pin
    • some friend to help wrap the dumpling

    Ingredients
      

    • 300 g all-purpose flour , 2 cups ( dip and sweep method)
    • 150 ml water + 10 ml more for adjusting , room temperature
    • ½ tsp. salt ,2g

    Instructions

    Make the dumpling dough

    • Mix salt if using with flour within a bow. Stir the flour with chopsticks with one hand when the water is poured by the other hand. Mix them for a while until the water is almost absorbed and floccus texture formed.
    • Transfer the dough to the operating board, continue kneading for 2-3 minutes until the surface is almost smooth. It is ok if you can't knead the dough to smooth one time. If you feel tired, just cover the dough whatever form it is and let it rest for 15 minutes. After the resting, continue kneading the dough will be much easier. Then continue kneading until the dough gets very smooth surface.
    • Then cover the dough and let is rest for 30 to 45 minutes. Resting can relax the gluten and soften the dough. This is a preparation step for the rolling process. If the dough is too hard and firm, it will be quite hard to roll out. If you are in a hurry, at least make sure the dumpling dough is rest for 30 minutes. Remember to cover the dough either with a bowl or a cloth during all resting time.

    Divide into small dough pieces

    • Cut the circle in into two logs. Then roll each one backwards and forwards with force until the surface becomes very smooth and the log becomes firm. This step is extremely important and can save you lots of time in re-kneading the single dough piece.
    • Then divide the long log into small dumpling dough pieces (each around 12g). Each of the two single log should be divided into 20 to 22 pieces. So we should have around 20 to 44 wrappers.

    Rolling out the wrapper

    • Dust each of small dough piece to prevent sticky problems. 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 the rolling pin. Repeat the process, rotate the roll. The wrappers will have thicker center and thinner edges naturally. The wrapper should be around 8cm to 10cm in diameter. Check video for details.
    • Do a small batch (6-10 wrappers for beginners) and wrap them firstly, (you can check how to fold dumplings for more details about how to make the pleats. Otherwise the wrapper becomes too soft to handle very quickly. The best working process is to get assistants to help assembling the dumplings.

    Video

    Notes

    The Nutrition Facts is based on every single wrapper.

    Nutrition

    Calories: 25kcalCarbohydrates: 5gSodium: 16mgPotassium: 7mgCalcium: 1mgIron: 0.3mg
    Keyword Dumpling Wrapper
    Tried this recipe?Mention @ChinaSichuanFood

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    Reader Interactions

    Comments

    1. Ally

      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

        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
    2. Ratna

      December 03, 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

        December 04, 2018 at 8:21 pm

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

        Reply
    3. Alessandra

      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

        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

          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

            December 14, 2018 at 8:48 am

            No, do not unfreeze them. Cook directly.

            Reply
            • Alessandra

              December 14, 2018 at 5:09 pm

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

            • Elaine

              December 14, 2018 at 7:39 pm

              Good Luck! I hope they can turn out good.

    4. Breighton Bardezbanian

      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

        December 31, 2018 at 8:48 am

        Sure.

        Reply
    5. Deddy

      January 17, 2019 at 1:26 pm

      5 stars
      What do you mean by dip and sweep the flour?

      Reply
      • Elaine

        January 22, 2019 at 7:44 pm

        I mean scoop the flour directly and remove the tops.

        Reply
    6. GnauH

      March 07, 2019 at 4:06 am

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

      Reply
      • Elaine

        March 07, 2019 at 8:03 am

        Thanks for your wonderful comment, GnauH! Happy cooking!

        Reply
    7. Gabrielle

      April 30, 2019 at 8:04 am

      These look like pot stickers... not dumplings?

      Reply
      • Elaine

        May 01, 2019 at 7:53 am

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

        Reply
        • Gabrielle

          May 07, 2019 at 7:57 am

          but they use the same wrapper?

          Reply
          • Elaine

            May 07, 2019 at 8:03 am

            Yes, use the same wrapper.

            Reply
    8. henry

      May 06, 2019 at 5:35 am

      5 stars
      Haven't made yet but I like the description and video

      Reply
      • Elaine

        May 06, 2019 at 7:54 am

        Thanks Henry. Happy cooking.

        Reply
    9. Sue

      May 06, 2019 at 9:28 am

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

      Reply
      • Elaine

        May 06, 2019 at 7:39 pm

        Sue, yeast is used in baozi wrappers.

        Reply
    10. Efi

      September 03, 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

        September 05, 2019 at 8:39 am

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

        Reply
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