Homemade Dumpling Wrappers Recipe
This recipe guides you through making homemade dumpling wrappers from scratch using just all-purpose flour and tepid water. The dough is kneaded until smooth and elastic, rested to allow gluten development, then rolled into thin, circular wrappers perfect for your favorite dumpling fillings. These wrappers can be used immediately or frozen for later use, offering a versatile base for Asian-inspired dumplings or scallion pancakes.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 15 minutes
- Yield: Approximately 72 wrappers 1x
- Category: Dough / Wrapper
- Method: Stovetop
- Cuisine: Chinese
- Diet: Vegetarian
Ingredients
Scale
For Dumpling Wrappers
- 4 cups all-purpose flour, plus more for rolling and dusting
- 1 1/3 cups tepid water
Instructions
- Mix the Dough: Add the flour to a large bowl and slowly pour in the tepid water while mixing until a shaggy dough forms.
- Knead the Dough: Knead the dough by hand on a clean surface for about 10 minutes until it becomes smooth and elastic. If too sticky, sprinkle up to 1 tablespoon of extra flour. Alternatively, use a stand mixer with a dough hook on low speed for 10 minutes.
- Rest the Dough: Cover the dough with a damp towel or overturned bowl and let it rest at room temperature for 1 hour to allow gluten to relax.
- Divide and Portion: Once rested, divide the dough into 4 equal parts. Take one piece to work with and keep the others covered to prevent drying.
- Shape the Dough Balls: Cut the working dough piece into 18 equal-sized portions (about 12g each). Keep them covered with a damp cloth while rolling to avoid drying out.
- Roll the Wrappers: Lightly flour your surface and form each piece into a ball, pressing it flat with your palm. Using a floured Chinese rolling pin, roll each ball into a 3½-inch circular wrapper, turning a quarter turn after each roll to maintain a round shape.
- Use Immediately or Store: Use each wrapper immediately for filling and shaping dumplings for best results or layer and freeze for later use.
Notes
- Freezing Extra Wrappers: Lightly flour both sides of the wrappers and separate each with parchment paper before storing in a freezer bag. Freeze for up to 3 months. Thaw in the fridge before using.
- Shortcut Scallion Pancakes: Brush layers of 4–7 wrappers with neutral oil, sprinkle with chopped scallions and salt, roll into a large pancake, then pan-fry until golden for a quick snack.
Keywords: dumpling wrappers, homemade dumplings, Chinese dough, dumpling dough, scallion pancakes, dough recipe, dumpling skin
Find it online: https://hannahdelgado.com/homemade-dumpling-wrappers-recipe/
