Step 1

I recommend using my metric measurements in grams for exact results. Also, watch the video in the post for easy visual instructions.

Step 2

Combine all dry ingredients in a bowl, then add the water and also the oil (if making the gluten-free wrappers). Mix thoroughly with a spoon and wait a few minutes until the dough isn't hot anymore. Then knead it into a smooth dough for about 1-2 minutes with your hands (or 4-5 minutes if making the regular wrappers).Add a little more water if your dough isn't pliable and smooth, or a little more flour if it's too sticky (this depends on how fine your flour is, but also if you live in a humid or dry climate).

Step 3

Wrap the dough in cling film and chill it in the fridge for about 30 minutes. Divide the dough into 4 equal pieces. Use your hands to roll one piece into a rope (wrap the other three pieces in cling film and put them back into the fridge, otherwise, they will dry out quickly), then cut it into 7 pieces.

Step 4

Dust your countertop with a little tapioca flour (or cornstarch) and flatten each piece with your hand (start with one piece and cover the others with cling film).

Step 5

Roll out the flattened dough with a rolling pin (dust it with tapioca flour if necessary) until it's about 2 mm thin. You can use a round cutter or glass/ mug to cut the dough into rounds (about 3 1/2-inch = 9 cm in diameter) to make potsticker/ gyoza wrappers. Or cut out 3 1/4-inch (8x8 cm) squares for wonton wrappers.

Step 6

Repeat this step with all dough pieces (and scraps of dough) and make sure to cover the rolled out pieces with cling film as well, to keep them from drying out. If the dough still dries out after some time, simply add a few drops of water.

Step 7

I recommend using the wrappers immediately, e.g. to make these vegan vegetable dumplings or freezing them for later use. Check the recipe notes below for storing instructions.