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Korean Homemade Dumpling Wrappers (Mandu-pi)
5 from 27 votes

Korean Homemade Dumpling Wrappers (Mandu-pi)

These Korean homemade dumpling wrappers combine all-purpose flour, sweet rice flour, and cornstarch with oil and water to create a pliable dough. After resting, the dough is portioned and rolled into thin, round discs suitable for mandu or other dumplings. The dough has a balanced texture for folding and sealing.

Prep Time
1 hr 25 mins
Additional Time
30 mins
Servings: 40 large wrappers
Course: Appetizer, Lunch, Dinner
Cuisine: Korean

Ingredients

  • 4 cups (480 g) all-purpose flour or plain flour
  • 3 tbsp (24 g) sweet rice flour chapssal-garu
  • 2 tbsp (16 g) corn starch
  • 2 tbsp (30 ml) vegetable oil
  • 1 1/2 cup (360 ml) water + 2 tbsp more, if needed, warm

Instructions

    Cup of Yum
  1. To make the dumpling dough, mix flour, sweet rice flour, and cornstarch in a large mixing bowl.
  2. Add oil and water; mix with a spoon. Do not add all the water at once. Gradually add water until it forms a rather thick dough. You can add more water if needed.
  3. Knead the dough with your hand for 2-3 minutes until smooth. Wrap in plastic and let the dough rest for 30 minutes in the room temperature or a few hours in the fridge. Bring to a room temperature before you roll out.
  4. Roll the dough into a long log with about 1 1/2-inch in diameter.
  5. To make large wrappers (5-inch), cut into 40-45 pieces. Each piece should weigh about 30g (1oz). To make smaller wrappers (about 4-inch), cut into 55-60 pieces. Each piece should weigh about 20g (0.7oz).
  6. Roll each dough pieces into a round wrapper with a small rolling pin, about 5-inch in diameter. Dust with flour before you put the next wrapper on top to prevent from sticking.

Notes

  • Make wrappers ahead and store in the refrigerator for up to a week or freeze for several months.
  • Sprinkle plenty of flour between wrappers to prevent sticking during storage.
  • Keep wrappers in an airtight zip-top bag wrapped with plastic wrap to maintain freshness.
  • Bring refrigerated or frozen wrappers back to room temperature before rolling out or using to prevent tearing.