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.
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.
📋 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.
- a large operating board
- all-purpose flour
- water, use room temperature or warm water | hot water is only for steamed dumplings
- salt , optional. Adding a very small amount brings no salty flavor to the wrappers but can strengthen the wrapper a lot.
- a rolling pin - choose your favorite one.
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.
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.
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.
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.
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.
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.
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.
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.
Dust each of them to prevent sticky problems.
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.
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.
- The dumpling dough should be well kneaded until smooth on the surface and well rested.
- The two logs cut from the dough circle should be rolled back and forth until very firm and smooth on the surface.
- Keep dusting the operating board and the wrapper to avoid sticky problems. Lightly, please.
- Make a smaller batch each time and then wrap it with filling.
- Cover the rest of the dough pieces if you need a longer rolling time to avoid drying out.
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.
- Chive and pork
- Roasted eggplants with coriander (vegan-friendly)
- Shrimp and corn
- Cabbage potstickers
- Vegan mushroom potstickers
- Operating board
- Flour for dusting
- Rolling Pin
- some friend to help wrap the dumpling
- 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
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.
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!
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.
Hi, could I use wax paper between each wrapper so they don't stick?
sounds a good idea.
So what i read on another site was basically that dusting them with flour won't prevent them from sticking, since the dough will just absorb it.
Instead, it is more ideal to dust them with some sort of starch, like potato or tapioca starch, before storing them.
Flour can prevent them sticky together too. Potato starch or cornstarch has strong capacity and need a smaller amount.
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.
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.
you need too use an alkaline solution for that wild stretch. Peng hui but its impossible to find here, nutritional yeast works believe it or not, when blended into the flour but it still a nightmare to pull consistent noodles even when the dough is super stretchy, for me anyway. There's info on serious eats about the nutritional yeast. its fun to try at least!
Great recipe, thanks for sharing ????
Excellent recipe. Worth the wait and work. Grocery store wrappers cannot compare. The recipe made about 50 wrappers for me but I made each wrapper with about 13 grams of dough.
Thanks Briana! Welcome to homemade dumpling world.
Thank you for this recipe! I was wondering if I could make this a head of time and store it for future use. If so, how do you recommend to store it and how long will it last in storage?
Homemade wrappers can't freeze well. You can make wrap the dumpling and freeze dumplings directly.
Can I use a gluten-free flour?
Gluten free flour can't create the same texture.
I made this recipe and it was fantastic. I had a tough time rolling out my dumplings but then I watched the video and it got a bit better. I had to use a round mug to have the right shape for my wrapper. It was my first time, so I'm sure I'll get better with time. I love that you include instructions for the stand mixer, with my mixer the dough was smooth and easy to shape. This recipe is awesome!
Once mastered, you will find the process is very pleasuring.
Easiest dumpling dough I’ve ever made! I’ve been searching for the perfect recipe and this is it. Thank you!
Thank you, Rachel. Now, enjoy dumplings, steamed dumplings and potstickers with family.
Hi Elaine, I don't like cooking or should I say not good at it. Thank you for sharing your recipe and tips and technique, I was able to do this at home.
Thanks Ollie and welcome aboard! Homemade dumpling wrappers are so much better than store bought ones. Enjoy cooking!
This is my go-to wrapper recipe. So fast, and works perfectly every time. Thank you Elaine!
Thank you, Chanandler for trying and leaving me such a great comment. Happy me a happy day.