Description
Learn how to make homemade dumpling wrappers from scratch with this easy recipe. These wrappers are perfect for making delicious dumplings at home!
Ingredients
Scale
Dumpling Wrappers:
- 240 g (2 cups) all-purpose flour (*Footnote 1)
- 150 ml (about 2/3 cup) water (*Footnote 2)
To Freeze:
- Thin layer of cornstarch (*Footnote 5)
Instructions
- Add flour into a large bowl. Slowly pour the water into the bowl, about 2 tablespoons at a time, onto the dry flour, mixing them together with a pair of chopsticks to form dough flakes. Once all the water is added and mixed in, there should be little flour left. The dough flakes should feel a little tacky and soft, but not too sticky. If there’s too much dry flour left, you can very slowly add more water, 1 tablespoon at a time, and keep mixing. The dough can be adjusted if it’s a little too soft, but it’s hard to change it if you didn’t add enough water at the beginning.
- When the water is mixed with the flour, dust both hands with flour and start kneading to form a dough. Transfer the dough onto a clean surface and keep kneading for 10 to 15 minutes, until quite smooth. The dough will be semi-soft and should easily be lifted from the bowl without sticking to the bottom. Cover the bowl and let the dough rest for 30 minutes.
- Dust the working surface with flour and dust your hands again. Transfer the dough to the working surface and continue to knead it until its surface becomes smooth, 5 minutes or so.
- Transfer the dough into the same bowl, cover, and let the dough rest for 2 hours. You can let the dough rest longer, 4 to 5 hours, or in the fridge overnight. After resting, the dough will have softened and have a very smooth texture.
- Dust the working surface again and transfer the dough onto it. Divide the dough into 2 even pieces. Leave one piece of dough on the table and place the rest back in the big bowl and cover it.
- Roll the dough into a long stick, 1” (2.5 cm) in diameter. Use a dough cutter or knife to cut the dough stick into about 16 small doughs, each weighing about 12 grams (Footnote 3). Place the dough pieces cut side down. Slightly dust both sides of each small dough with flour. Work on them one at a time while covering the rest with a wet paper towel.
- Dust the working surface again. Take one dough and press it to a round disk. Roll it with a rolling pin into a round sheet, one direction a few times, then rotate it 45 degrees and roll again. Once the dough forms a thin round disk, about 2.5” (6 to 7 cm) in diameter, start rolling by rolling the dough edges with one hand, using the other hand to rotate the dough. This way, you create a wrapper with thin edges and a thicker center (*Footnote 4). The wrapper should be about 1/16” (2 mm) thick in the center, and the diameter should be about 3” (7 to 8 cm). It is ok if the wrapper is not perfectly round. If the wrapper keeps sticking to the surface you’re working on, dust it with more flour.
- Use the fresh wrappers immediately or store them in the freezer.
- To freeze dumpling wrappers, sprinkle a thin layer of cornstarch (*Footnote 5) between each wrapper. Stack them up, place them into a Ziplock bag, squeeze out as much air as possible, and freeze. Defrost in the fridge before using.
- Prep Time: 45 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Mixing, Kneading, Rolling
- Cuisine: Chinese
Nutrition
- Serving Size: 1 dumpling wrapper
- Calories: 52
- Sugar: 0.1g
- Sodium: 0.6mg
- Fat: 0.1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 11.1g
- Fiber: 0.4g
- Protein: 1.4g
- Cholesterol: 0mg
Keywords: Dumpling Wrappers, Homemade, Chinese, Vegetarian, Freezing
