Description
This Dumpling Wrappers Recipe provides simple, step-by-step instructions to make soft, pliable dumpling wrappers from scratch using just all-purpose flour and warm water. Perfect for homemade dumplings, these wrappers have a slightly thicker center and thinner edges to encase fillings securely without breaking during cooking.
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
- Mix Flour and Water: Pour all the flour and warm water into a mixing bowl. Use chopsticks or a wooden spoon to stir until the water is fully absorbed and shaggy dough begins to form.
- Gather Dough: Use your hands to gather the dough, digging into it with a claw-like motion to distribute moisture evenly.
- Knead the Dough: Transfer dough onto a surface and knead for 2 to 3 minutes until slightly tacky but not sticky. Lightly dust with flour only if too sticky.
- Form Dough Ball and Rest: Shape the dough into a smooth ball, cover it in the bowl with a damp towel or silicone lid, and let it rest for at least 45 minutes to make it supple.
- Stretch Dough Ring: Remove dough and knead a few times, then make a hole in the center and stretch it into a large ring by rotating and pulling.
- Form Dough Rope: Cut dough with a knife or bench scraper into a thick rope, rolling it until approximately 1 1/2 inches in diameter.
- Cut Dough Pieces: Slice the rope into 5 small pieces, each about 12 to 13 grams for regular size or 14 to 16 grams for larger dumplings. Return unused dough rope to bowl, cover to prevent drying.
- Shape Dough Balls and Discs: Roll each piece into a ball, then flatten with your palm into discs about 1 1/2 inches diameter, lightly dusting with flour.
- Roll Out Wrappers First Revolutions: Hold rolling pin in right hand and roll over disc while rotating with left hand, making 2 revolutions ensuring even rolling without lifting rolling pin.
- Roll Center Thicker: On the third revolution, roll only halfway then rotate disc, repeating 1 to 2 revolutions to keep center thicker than edges.
- Roll Edges Only: For the final revolution, roll only the edges (about 1/2 inch from edge), achieving wrapper diameter of 3 1/4 to 3 1/2 inches for standard size.
- Finish and Cover: Dust wrapper with flour, set aside, cover with dry towel, and repeat for remaining discs to finish 5 wrappers per batch.
- Limit Batch Size: Avoid rolling out more than 5 wrappers at a time to prevent drying and cracking.
- Store Wrappers: For storage, brush potato starch or tapioca starch on wrappers, stack, wrap tightly in plastic, and refrigerate up to 2 days or freeze up to 1 month without freezer burn.
Notes
- Use the spoon-and-sweep method for slightly more accurate flour measurement compared to dip-and-sweep.
- Very warm water (between 110ºF to 130ºF) activates the gluten and helps soften the dough.
- A stand mixer can be used instead of hand mixing and kneading to save time and effort.
- Longer resting (at least 45 minutes) yields a more supple dough that is easier to roll out without tearing.
- Dumpling wrappers dry out quickly so cover dough and wrappers properly when not rolling out.
- If you want larger dumplings, increase dough piece size to 14-16 grams and roll out wrappers to approximately 3 3/4 inches diameter.
- Potato starch or tapioca starch is preferred over flour for dusting when storing as it prevents sticking without altering texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dough / Wrapper Preparation
- Method: No-Cook
- Cuisine: Chinese
Keywords: dumpling wrappers, dumpling dough, homemade dumplings, Chinese dumplings, dumpling skins, dough recipe
