Dumpling Wrappers

Name: Dumpling Wrappers
Prep time: 10 min
Cook time: 10 min
Total time: 1 h 5 min
Yield: 5 serving
Ingredients: 300 g all-purpose flour; 150 ml water; 1/2 tsp. salt

User Reviews

5

54 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
45 mins
Total Time
1 hr 5 mins
Servings
5
Calories
25 kcal
Course
Condiments
Cuisine
Chinese

Dumpling Wrappers

Erica Bauer

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Dumpling Wrappers are made from a simple dough of all-purpose flour, water, and salt. The dough is kneaded until smooth and rested to relax the gluten, making it easier to roll thinly. These wrappers form the delicate casing for dumplings, providing a tender but sturdy texture to hold fillings during steaming, boiling, or frying.

Description

This recipe outlines creating dumpling dough using a measured mix of flour, room temperature water, and salt. The flour and salt are mixed first, then water is gradually added while stirring, forming a rough, flocculated dough. Kneading continues on a work surface until the dough becomes smooth. Rest periods allow the gluten to relax and soften the dough, preventing toughness and easing the rolling process.

The resting step is crucial to achieve pliable wrappers that can be rolled thin without tearing. Shorter resting times may make rolling more difficult, but at least 30 minutes is recommended. Once rested and kneaded well, the dough is ready to be rolled out for use in dumplings or similar preparations.

The nutrition facts are calculated per single wrapper, indicating attention to portion size. The straightforward ingredients and method make this a foundational recipe for homemade dumpling skins adaptable to various fillings and cooking methods.

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Ingredients

Servings

300 g all-purpose flour , 2 cups ( dip and sweep method)
150 ml water room temperature, plus 10 ml more for adjusting
1/2 tsp. salt ,2g

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Instructions

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Make the dumpling dough

Mix salt if using with flour within a bow. Stir the flour with chopsticks with one hand when the water is poured by the other hand. Mix them for a while until the water is almost absorbed and floccus texture formed.
Transfer the dough to the operating board, continue kneading for 2-3 minutes until the surface is almost smooth. It is ok if you can't knead the dough to smooth one time. If you feel tired, just cover the dough whatever form it is and let it rest for 15 minutes. After the resting, continue kneading the dough will be much easier. Then continue kneading until the dough gets very smooth surface.
Then cover the dough and let is rest for 30 to 45 minutes. Resting can relax the gluten and soften the dough. This is a preparation step for the rolling process. If the dough is too hard and firm, it will be quite hard to roll out. If you are in a hurry, at least make sure the dumpling dough is rest for 30 minutes. Remember to cover the dough either with a bowl or a cloth during all resting time.

Divide into small dough pieces

Cut the circle in into two logs. Then roll each one backwards and forwards with force until the surface becomes very smooth and the log becomes firm. This step is extremely important and can save you lots of time in re-kneading the single dough piece.
Then divide the long log into small dumpling dough pieces (each around 12g). Each of the two single log should be divided into 20 to 22 pieces. So we should have around 20 to 44 wrappers.

Rolling out the wrapper

Dust each of small dough piece to prevent sticky problems. Before rolling out your dumpling wrappers, dust your working surface again. Take one piece of dough and press it to a round disc. Hold the wrapper with your left hand and hold the rolling pin with right hand. Rotate the wrapper when moving the rolling pin. Repeat the process, rotate the roll. The wrappers will have thicker center and thinner edges naturally. The wrapper should be around 8cm to 10cm in diameter. Check video for details.
Do a small batch (6-10 wrappers for beginners) and wrap them firstly, (you can check how to fold dumplings for more details about how to make the pleats. Otherwise the wrapper becomes too soft to handle very quickly. The best working process is to get assistants to help assembling the dumplings.

Notes

Rest the dough covered for at least 30 minutes to relax gluten and facilitate rolling.
If dough is tough to knead, cover and let it rest for 15 minutes before continuing.
Use room temperature water to help manage dough consistency and kneading ease.
Measure flour using the dip and sweep method for accuracy.