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Making do-it-yourself dumpling wrappers is easy. All you want are flour and water. That’s it! This dumpling wrappers recipe is nice for making potstickers or boiled dumplings.

There are such a lot of styles of dumplings in Chinese language delicacies, every requiring a distinct kind of dumpling wrapper. The commonest sorts of dumplings you’ll see at Chinese language eating places, such wontons, potstickers, and shumai (or siu mai), are made with wheat-based wrappers.

As a rule, Mama Lin and I make dumplings with store-bought dumpling wrappers as a result of it saves a variety of time. That stated, I additionally like utilizing contemporary wrappers as a result of they’re higher for guaranteeing sorts of dumpling pleats. As well as, do-it-yourself dumpling skins have a softer, chewier texture after they’re cooked. That’s why it’s nicely well worth the effort to make the wrappers from scratch.


Dumpling Dough

Fundamental Substances: Flour and Water

If Mama Lin have been within the kitchen, she would simply throw flour and water right into a bowl and alter the quantity of every ingredient based mostly on really feel. Nonetheless, I prefer to be extra exact and weigh the components.

I don’t like utilizing measuring cups as a result of I all the time find yourself with totally different quantities of flour every time. Should you don’t have a scale, use the spoon-and-sweep methodology to measure out 2 1/four cups of flour. You’ll additionally want 3/four cup of very heat water.

For the water, I want the temperature to be someplace between 110ºF to 120ºF—not too scorching, not too chilly. Dough made with room temperature water shrinks again too simply once I roll it out. On the opposite excessive, dough made with simply boiled water has barely any elasticity left. It doesn’t really feel proper once I roll it out, and I don’t just like the mouth really feel of the dough when it’s cooked.

Dumpling dough that’s made with heat water strikes the proper stability. The dough is pliable and supple, and it nonetheless has a substantial quantity of elasticity.

To warmth the water, I normally microwave the water in a jar on excessive for 45 seconds. Then, I exploit a thermometer to verify the temperature. If it’s not scorching sufficient, I’ll proceed to microwave the water at 10-second intervals. One other methodology is to run very popular water within the kitchen faucet and measure 3/four cup of water from there.

Notice that the humidity within the air might have an effect on the quantity of water you want. Should you discover the dough too dry, add one other tablespoon of water and knead the dough (room temperature water is okay). Whether it is too moist, add one other tablespoon of flour.

Cutting Dough Rope

Rolling Out the Dough

To make sure that the dumplings are uniform in measurement, I normally weigh each bit of dough earlier than rolling it out. Purpose for 9 to 10 grams per piece if you need dumplings with a thinner pores and skin. For potstickers, I just like the dough to be between 12 to 13 grams per piece. All of it is a matter of private choice, so experiment with utilizing wrappers of various sizes.

Roll Out Dumpling Skins

I like utilizing smaller tapered 11-inch rolling pins like this one for the job. You possibly can roll out the dough in two methods. First, you may roll it out like pie crust: maintain onto each ends of the rolling pin and roll over the dough forwards and backwards. Then, rotate it 90 levels and repeat. Proceed rolling and rotating till the dough is about Three 1/four inches to three 1/2 inches in diameter.

The opposite manner of rolling is the normal methodology, however it’s tougher to grasp. Primarily, you roll out the dough with a rolling pin on the best hand solely. The left hand is consistently rotating the dough. The rolling pin by no means lifts off from the floor, so you might be rolling out the wrapper in a steady movement. See pictures above for reference.

Chicken Dumplings


The wrappers are finest when they’re used the day they’re made. Nonetheless, when you should refrigerate them, make sure that to brush the wrappers with starch, like potato or tapioca starch. The starch prevents the wrappers from sticking collectively. All-purpose flour gained’t work because the flour will simply get absorbed into the dough. Consequently, all of the wrappers will stick collectively the subsequent day.

Spoon about 1/2 teaspoon of potato starch over a wrapper and brush it over the complete floor along with your fingers. Ensure every part will get lined with starch. Then, stack one other wrapper on high and brush it with potato starch. Proceed stacking and brushing the wrappers with starch till you’ve stacked all of the wrappers.

Wrap the dumpling wrappers fairly tightly in plastic wrap. Then, place every part an hermetic bag or container to refrigerate. You should wrap the dumpling wrappers with a layer of plastic wrap first.

I as soon as made the error of inserting the wrappers straight into a zipper high bag with out the extra plastic wrap. The subsequent day, condensation developed contained in the bag, inflicting all of the wrappers to stay collectively.

Refrigerated dumpling skins must be used inside 48 hours. The dough begins to show grey when they’re left in there for longer.

You possibly can freeze the wrappers as soon as they’ve been wrapped in a layer of plastic and sealed inside a freezer bag. Let the wrappers defrost in your counter after which use them as regular.

As a result of the wrappers are lined in starch, you’ll need to make use of water to assist seal the dumplings collectively.


Typically occasions, you’ll see some recipes check with the dough for the dumplings as “dumpling wrappers” or “dumpling skins.” They each check with the identical factor. Dumpling skins is extra of a literal translation of the Chinese language phrase “餃子皮.” In my posts, I have a tendency to make use of these phrases interchangeably.




How you can Make Dumpling Wrappers

How to Make Dumpling Wrappers - a step-by-step guide

This recipe yields about 35 to 40 dumpling wrappers which might be Three 1/four to three 1/2 inches in diameter, which is a good measurement for potstickers. You possibly can alter the scale of every dumpling wrapper to your liking. 

  • Creator: Lisa Lin
  • Prep Time: 1 hour 30 minutes
  • Complete Time: 1 hour 30 minutes
  • Yield: About 1 pound of dumpling dough


  • 2 1/four cups (320g) all-purpose flour
  • 3/four cup (175g) very heat water (between 110 to 120ºF) (see word 1)


  1. Pour all of the flour and water right into a mixing bowl. Use chopsticks or a picket spoon to stir every part collectively. Combine till all of the water is absorbed and shaggy items of dough begin to kind.
  2. Then, use your arms to assemble the dough collectively. As you do that, dig into the dough along with your fingers in a claw-like movement. This helps to distribute the moisture contained in the dough. (See word 2 for stand mixer directions.)
  3. Take the dough out of the bowl and knead it on a floor for two to three minutes. The dough is barely cheesy, however not sticky. You shouldn’t have to flour the floor. Should you discover the dough is sticky, mud the floor with a bit of little bit of flour and knead the flour into the dough.
  4. After a number of minutes of kneading, you need to get a reasonably clean ball of dough. There could also be some crags and dimples on the floor, however that’s okay. Place the dough into the bowl once more, and canopy the bowl with a humid towel or a silicone lid. Let the dough relaxation for 15 minutes.
  5. Take the dough out of the bowl and knead it once more a couple of occasions. Form the dough right into a ball. The floor ought to look extremely clean after this second kneading. Place the dough into the bowl, cowl it, and let it relaxation once more for a minimum of 30 minutes.
  6. After the dough has rested for the second time, you might be able to roll it out. Evenly mud your work floor with flour.
  7. Take the dough out of the bowl. Make a gap within the middle of the dough along with your finger. Then use your fingers to stretch out that gap within the middle. Hold stretching out the dough and rotating it till you get a big ring. (See weblog submit for pictures.)
  8. Lower the dough with a bench scraper or a knife. You need to now have a thick dough rope. Hold rolling out the rope till it’s about 1 1/2 inches in diameter.
  9. Now, lower out 5 small items of dough, every weighing about 12 to 13 grams. That is about 1 tablespoon of dough. The dough dries out simply so put the dough rope again into the bowl and canopy it once more.
  10. Take each bit of dough and roll it right into a ball. Utilizing the fleshy a part of your palm, flatten every ball of dough right into a disc, about 1 1/2 inches in diameter. Evenly mud every disc with flour.
  11. Take your rolling pin into your proper hand and roll it over the complete floor of the disc after which roll it off. Your rolling pin by no means leaves the floor. Use your left and to rotate the disc 90 levels and roll over the complete floor once more. Repeat this two extra occasions till you’ve rolled out the dough for 2 revolutions. If the disc is sticking to the rolling pin, brush it with some flour.
  12. The third time across the wrapper, you’ll solely roll over the wrapper midway earlier than rotating it. This ensures that the middle is barely thicker than the sides so the filling is doesn’t break by the wrapper simply. Do that for 1 to 2 revolutions across the wrapper.
  13. For the ultimate revolution, you’ll solely roll over the sides of the dough (about 1/2 inch into the wrapper). The wrapper must be someplace between Three 1/four to three 1/2 inches in diameter. Brush some flour over the wrapper, set it apart, and canopy it with a dry towel. Roll out the four remaining discs. When you’ve rolled out 5 wrappers utterly, use it to make dumplings.
  14. The dumpling wrappers kind a crust simply. In case you are working by your self, you don’t need to roll out greater than 5 dumpling wrappers at a time.
  15. If you wish to retailer the wrappers for later use, roll out the dough. Brush potato starch (or tapioca starch) over all of the wrappers earlier than stacking them up. Tightly wrap the stack of wrappers with plastic wrap. Then, switch them into an air-tight container. You possibly can refrigerate these for as much as 2 days or freeze them for as much as a month, so long as no freezer burn develops across the wrappers.


  1. You possibly can microwave the water on excessive for 45 seconds and verify to see if it has reached the suitable temperature. If the water is just not scorching sufficient, proceed microwaving at 10-second intervals.
  2. Stand mixer instructions: Add the flour and water to the bowl and blend on low velocity with the dough hook attachment. As soon as all of the water has been integrated into the flour, enhance the velocity to medium-low. Proceed mixing for about 2 minutes, till a dough kinds and all of the free flour has been gathered into the dough. Flip off the stand mixer and switch the dough onto a floor. Knead it by hand a couple of occasions, then form right into a ball. Place the dough ball again into the blending bowl and canopy it with a humid towel or a silicone lid.
  3. Should you don’t have time to roll out all of the dough into wrappers, you may refrigerate the dough in a single day. Nonetheless, it is rather troublesome to roll out the dough when it’s nonetheless chilly. Let the dough sit on the counter and attain room temperature earlier than rolling it out.

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