3 Ways to Make Dumpling Wrappers from Scratch

I’m excited to share three easy methods for making dumpling wrappers from scratch! Whether you’re new to dumpling making or looking to refine your skills, this guide walks you through the dough recipe and shaping techniques step by step!

Recipe

Makes: 30 wrappers
Prep time: 40 minutes
Rest time: 1 hour and 30 minutes

For the dough:
2 cups all-purpose flour, plus more for dusting
2/3 cup water (adjust slightly based on humidity)
Scant 1/2 teaspoon salt

Instructions

1. Make the dumpling dough:

• In a large bowl, add the flour. In a smaller bowl, mix the water and salt until dissolved.
• Pour the water mixture into the flour and stir with chopsticks until a shaggy dough forms.
• Knead the dough until it becomes a firm, cohesive ball—about 5 minutes. Wrap in plastic and let rest at room temperature for 30 minutes.
• After resting, knead the dough again for 3 minutes until smooth. Rewrap and let rest at room temperature for another 1 hour.
• Cut the dough in half. Work with one half at a time, keeping the other half covered.

2. Method 1: Roll, rotate, repeat

• Roll the dough into a log and cut into 1-inch pieces. Lightly dust with flour and cover.
• Flatten one piece into a disc with your palm.
• Lift the top edge slightly with your non-dominant hand. Using a rolling pin in your dominant hand, roll from the bottom edge toward the center and back out.
• Rotate the disc slightly and repeat, keeping your middle finger as an anchor in the center.
• Continue until the wrapper is about 3 inches wide, with a thicker center and thinner edges.
• Dust and cover the wrapper while you repeat the process.

3. Method 2: Regular rolling

• Roll the dough into a log and cut into 1-inch pieces. Lightly dust with flour and cover.
• Flatten each piece into a disc with your palm.
• Roll into a 3-inch circle using a rolling pin, rotating as needed to keep the shape even.
• Dust and cover each wrapper as you go.

4. Method 3: Cookie-cutter

• Pat the dough into a disc and roll it into a thin sheet, about 18 inches wide.
• Use a 3-inch round cookie cutter (or a cup or lid) to cut wrappers from the sheet.
• Re-roll any scraps and repeat until all the dough is used.
• Dust and cover the wrappers as you go.

Tips & notes

• Flour your surface and wrappers generously to prevent sticking.
• If you don’t plan to use the wrappers right away, dust them with flour and store them in a sealed Ziploc bag in the freezer. They’ll stay fresh for a few weeks.
• For perfectly pliable wrappers, allow the dough to rest fully—it helps develop gluten and makes the dough easier to roll.