Homemade dumpling wrappers (饺子皮)
User Reviews
5
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Prep Time
1 hr 20 mins
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Total Time
1 hr 20 mins
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Servings
30 wrappers
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Calories
30 kcal
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Course
Main Course
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Cuisine
Chinese
Homemade dumpling wrappers (饺子皮)
Description
This recipe outlines how to mix all-purpose flour gradually with water, then knead into a smooth dough. Letting the dough rest twice helps relax gluten for elasticity, resulting in tender but strong wrappers. Dividing the dough into sections makes rolling manageable, while dusting with flour prevents sticking. The technique produces thin discs suitable for immediate use in dumpling making.
Adjusting water temperature or flour type can influence dough texture. For different dumpling textures, a hot-water dough or adding corn starch may be used, although this recipe sticks to all-purpose flour and room temperature water. Wrappers can also be frozen for later use if dusted well with flour to prevent sticking together.
These wrappers are a foundational element for many types of dumplings and offer control over thickness and freshness compared to store-bought alternatives. Proper kneading and resting times produce a dough that is easy to roll and shape without tearing, making dumpling assembly smoother.
Ingredients
For making around 30 wrappers
- 250 g all-purpose flour about 2 cups, plus some for dusting
- 130 ml water ½ cup+2 teaspoon (see note 1)
Instructions
- Add water to the flour gradually. Gently mix with a pair of chopsticks / spatular until no more loose flour can be seen. Then combine and knead with your hand. Leave to rest covered for 10-15 minutes then knead it into a smooth dough (see note 2).
- Cover and rest the dough again for 30-60 minutes until it becomes soft (Chinese cooks would say “as soft as an earlobe”).
- Make a loop with the dough then divide it into four parts. Roll one part (cover the rest to prevent them from drying out) into a rope then cut into 7-8 equal sections.
- Press each piece into a small disc with the palm of your hand. Then use a rolling pin to flatten it into a thin disc. Dust with flour if the dough sticks (Please refer to the video below).
- Use the fresh wrappers immediately. If you wish to freeze them for later, sprinkle extra flour in between each wrapper. Pile them up then place into an air-tight plastic bag (squeeze out the air as much as possible). Defrost in the fridge then use them straightaway.
Notes
- Flour measurement by weight is more accurate than by cups; adjust water accordingly for your flour brand.
- You can use a stand mixer with a dough hook to combine flour and water into a smooth dough.
- For softer textures suited to steamed or pan-fried dumplings, a hot-water dough can be made by replacing two-thirds of water with boiling water before mixing.
- Replacing some flour with corn starch results in a more tender dough.
- Freeze unused wrappers dusted with flour stacked in a sealed bag; defrost in the fridge before use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30wrappers
Amount Per Serving
Calories 30 kcal
% Daily Value*
| Serving | 1wrapper | |
| Calories | 30kcal | 2% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.01g | 0% |
| Polyunsaturated Fat | 0.03g | 0% |
| Monounsaturated Fat | 0.01g | 0% |
| Sodium | 0.4mg | 0% |
| Potassium | 9mg | 0% |
| Fiber | 0.2g | 1% |
| Sugar | 0.02g | 0% |
| Calcium | 1mg | 0% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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