dumpling wrapper

Homemade dumpling wrappers for water boiled dumplings, steamed dumplings or pot-stickers

Dumpling Wrappers

all-purpose flour

210 ml to 220 milliliters water

salt

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.

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.

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.

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.

This process might be quite difficult at the very beginning. Just keep trying. You will end up with perfect homemade dumpling wrappers.

Making dumpling wrappers at home is easier than you may think. All you need is good old all-purpose flour, salt and water. The result is tender and chewy wrappers that are easy to work with. 

How to make homemade dumpling wrappers

all purpose flour (about 280 grams, more for dusting)

spinach

Add 2 cups of flour to a bowl. Dissolve 1/2 teaspoon of salt in 2/3 cup of hot water. Gradually add the water to the flour while mixing with a spoon and checking the moisture level.

Mix it by hand, squeezing and digging into the dough with your fingers, until the dough comes together, and knead with the heel of your hand until the dough is smooth but slightly stiff. You can adjust the dough by kneading in a little more flour or more water by a teaspoon or wetting your hands.

Cover with a plastic wrap, and let it rest for 30 minutes to an hour. After resting, the dough should feel soft and smooth. (This is a good time to start making the filling.)

Shape the dough into a rectangular/oval disk on a lightly floured work surface. Using a sharp knife, cut the dough into 3 long pieces.

Roll a piece with both hands to make a thin log, about 1-inch diameter and about 8-inch long. Cover the remaining dough to keep it from drying out.

Cut the log into 3/4-inch pieces (10 to 11 pieces). Press the cut side with your palm to flatten to a small disk. Dust and roll out each disk with a small rolling pin to a thin 3.5 to 4-inch circle. (You can also use a round cutter or wine glass to make a perfect round.) Repeat steps 5 and 6 with the remaining 2 logs. It’s best to make a few wrappers at a time and wrap the filling in. Always cover the dough and wrappers that are not being used.

The dumpling wrappers can be stored for up to 2 days in the fridge. Dust each piece with cornstarch or potato starch before stacking up. Wrap the stacked dumpling wraps with a plastic, and keep it in an airtight plastic bag. You can also freeze the dough the same way.

Blanch the spinach in boiling water. Puree in a food processor. Run it through a sieve, pressing with a spoon, to extract green juice, about 2/3 cup. Add water if needed. Heat it up in the microwave to about 170°F. Follow the same steps for the wrappers above.

For green dough

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Top 2 dumpling wrapper recipes from across the web

The most viewed dumpling wrapper recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Dumpling Wrappers

How to make homemade dumpling wrapp...

The most viewed dumpling wrapper recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine