Easy Homemade Dumpling Wrappers
Homemade dumpling wrappers are so easy to make and taste so much better! Plus, fresh wrappers are much easier to work with—you can fill them way fuller without worrying about them cracking!
Ingredients
- Flour: All-purpose flour works best here. It has a nice combination of chew and tenderness.
- Water: Use warm water. Flour absorbs hot water better than cold, but water that’s too hot will gelatinize the starch and make the dough too tender.
Rolling Dumpling Wrappers
Dumpling wrappers should be thick in the center and thin around the edges so that the pleats are not too thick. The rolling method may look complicated, but it’s easy to get the hang of!
1. Slice the log into discs about 10g each. Flatten and lightly roll each disc into a round shape.
2. Holding the dough with one hand and rolling the rolling pin in the other, roll halfway up the dough round and back down. Rotate the dough a fifth turn, then repeat. Keep turning and rolling halfway up the dough. The edges of the dough should flatten out while the middle stays thicker.
Homemade Dumpling Wrappers
Course: MainCuisine: ChineseDifficulty: Easy4-5
servings20
minutes7
minutes45
minutesIngredients
400g (3 cups + 1 tbsp) all-purpose flour
200g water (¾ cup + 1 tbsp) warm water
Directions
- Mix the water and flour together until they form a shaggy dough and all the flour is hydrated. Let the dough rest for 5-10 minutes.
- The dough should be softer now. Knead it until the dough is smooth, about 10 minutes.
- Let the dough rest, covered, for 45 minutes before using. It should become much more pliable.
- Divide the dough in a log, and cut into roughly 10g pieces. Roll each piece into a dumpling wrapper shape (see blog for pictures). The middles should be thicker than the edges. Rotate the dough while rolling from the inside out to thin out the edges.
- Use the dough right away. It works for pan-fried, steamed, or boiled dumplings.
Notes
- Leftover dough can be used to make mini scallion pancakes or flatbreads!
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