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Dumpling Wrappers Recipe

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4.5 from 107 reviews

This Dumpling Wrappers Recipe guides you through making delicate and supple dumpling skins from scratch using just all-purpose flour and warm water. The dough is mixed, kneaded, rested, and rolled out into perfect round wrappers ideal for making homemade dumplings. The method allows for flexible resting times and provides tips for storing wrappers safely for later use.

Ingredients

Scale

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/175ml) very warm water (110ºF to 130ºF)

Instructions

  1. Mix Flour and Water: Pour all the flour and warm water into a mixing bowl. Stir with chopsticks or a wooden spoon until the water is fully absorbed and a shaggy dough forms.
  2. Gather Dough: Use your hands to gather the dough together, digging into it with a claw-like motion to distribute moisture evenly.
  3. Knead Dough: Remove the dough from the bowl and knead on a surface 2–3 minutes until smooth but slightly tacky. Dust surface with flour only if dough is sticky.
  4. Rest Dough: Place dough back in the bowl and cover with a damp towel or silicone lid. Let it rest 20 minutes for a quick turnaround or at least 45 minutes for a supple dough.
  5. Shape Dough Rope: Knead dough a few times, create a hole in center, stretch and rotate to form a large ring, then cut into a thick rope about 1 1/2 inches in diameter.
  6. Portion Dough: Cut 5 small pieces from the rope, about 12 to 13 grams each (1 tablespoon); for larger dumplings, use 14 to 16 grams per piece.
  7. Form Balls and Discs: Roll each piece into a ball, then flatten with your palm into a disc about 1 1/2 inches in diameter and dust lightly with flour.
  8. Roll Wrappers: Using a rolling pin, roll each disc evenly with 2 revolutions, rotating 90 degrees each time. If dough sticks, dust with flour.
  9. Thicken Center and Thin Edges: For the third revolution, roll only halfway before rotating to keep the center thicker to prevent filling breakage.
  10. Final Edge Rolling: On the last revolution, roll only the edges about 1/2 inch to thin out edges without over-thinning the center.
  11. Set and Cover: Flour the wrapper lightly and cover with a dry towel as you roll out the remaining discs. Roll no more than 5 wrappers at once to prevent drying.
  12. Store Wrappers: For later use, brush rolled wrappers with potato or tapioca starch before stacking. Wrap tightly with plastic wrap and refrigerate up to 2 days or freeze up to 1 month, preventing freezer burn.

Notes

  • Flour measurement varies slightly based on scooping method. Spoon-and-sweep method yields more flour, resulting in firmer dough.
  • Water should be very warm (110ºF to 130ºF) to help hydrate the dough properly.
  • Using your fingers to claw into the dough helps evenly distribute moisture for better dough texture.
  • Longer resting time (45 minutes or more) makes dough more supple and easier to roll out thinly.
  • Do not roll out too many wrappers at once to avoid drying; 5 at a time is ideal when working solo.
  • Potato starch or tapioca starch prevents wrappers from sticking when stored.
  • Adjust dough piece weight if you want larger or smaller dumpling wrappers.
  • If dough is too sticky during kneading, add minimal flour just to manage stickiness without toughening the dough.

Keywords: dumpling wrappers, dumpling dough, homemade dumplings, Chinese dumplings, dough recipe, dumpling skins

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