Name: Dumpling Wrappers Recipe
Prep time: 15 min
Total time: 1 h
Cuisine: Chinese
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)

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Introduction

Making your own dumpling wrappers at home is easier than you might think and yields tender, chewy results that shop-bought ones can’t match. This simple recipe uses just flour and warm water to create the perfect dough for your favorite dumpling fillings.

A tall stack of about twenty thin, round dough layers, each separated by a light dusting of white flour, sits on a wooden board with scattered flour around it. The dough layers are pale beige with smooth, slightly uneven edges, showing a soft, delicate texture. The stack has a gentle curve at the top, and the background is a plain white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

320 grams all-purpose flour (about 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

Step 1: Pour all the flour and warm water into a mixing bowl. Use chopsticks or a wooden spoon to stir until the water is absorbed and shaggy dough forms.
Step 2: Use your hands to gather the dough, digging in with your fingers in a claw-like motion to distribute moisture evenly.
Step 3: Transfer the dough to a surface and knead for 2 to 3 minutes until slightly tacky but not sticky. If sticky, dust the surface with a little flour and knead it in.
Step 4: Form the dough into a ball, place it back in the bowl, and cover with a damp towel or silicone lid to rest.
Step 5: Let the dough rest for at least 45 minutes for a supple texture; you can start rolling after 20 minutes if short on time.
Step 6: Knead the rested dough a few times, then make a hole in the center and stretch it into a large ring by rotating and stretching with your fingers.
Step 7: Cut the dough ring into a thick rope, then roll the rope until about 1 1/2 inches in diameter.
Step 8: Cut 5 small pieces of dough weighing about 12 to 13 grams each (about 1 tablespoon). Cover remaining dough to prevent drying.
Step 9: Roll each piece into a ball, then flatten into a 1 1/2-inch disc and lightly dust with flour.
Step 10: Use a rolling pin in your right hand to roll over the disc while rotating it with your left hand 90 degrees; repeat for two full revolutions to roll out the dough evenly.
Step 11: On the third revolution, roll only halfway before rotating to keep the center thicker than the edges, repeating for 1 to 2 revolutions.
Step 12: For the final revolution, roll only around the edges (about 1/2 inch) until the wrapper measures about 3 1/4 to 3 1/2 inches in diameter (larger if desired).
Step 13: Brush flour on the wrapper, cover with a dry towel, and roll out the remaining discs. Roll out no more than 5 wrappers at a time to prevent drying.
Step 14: Use the fresh wrappers immediately for your dumplings, or see storage tips below.

Tips & Variations

For larger dumplings, increase individual dough pieces to 14-16 grams.
If the dough sticks to the rolling pin, lightly brush flour on the surface without over-dusting.
Using potato starch or tapioca starch on the wrappers before stacking prevents sticking better than flour.
Resting the dough longer improves elasticity, making rolling easier and wrappers more tender.

Storage

After rolling out the wrappers, brush each with potato starch or tapioca starch and stack them with plastic wrap tightly wrapped around. Store the wrapped stack in an airtight container in the refrigerator for up to 2 days or freeze for up to 1 month. Thaw frozen wrappers in the refrigerator before use, and avoid freezer burn by keeping them well-wrapped.

How to Serve

The image shows a close-up of a woman's hands working with white dough on a wooden cutting board sprinkled with some flour. The dough is rolled into a thick, long rope shape, and the woman is cutting small pieces from one end using a small wooden-handled blade. The dough pieces are white and smooth, and the cutting board has a rich brown color with a square pattern. The background beside the cutting board shows a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use hot water instead of very warm water?

Using very warm water between 110ºF and 130ºF is key to properly hydrating the flour without cooking the dough. Hotter water may affect the dough’s texture, so it’s best to avoid boiling or very hot water.

Can I make dumpling wrappers ahead of time?

Yes, you can make the wrappers ahead and store them as described in the storage section, either refrigerated for a couple of days or frozen for longer. Just be sure to keep them well-wrapped to prevent drying out or freezer burn.