3 Ways to Make Dumpling Wrappers from Scratch

Today I’d like to share with you 3 ways to make dumpling wrappers from scratch. In this video, I’ll be sharing with you both the dumpling wrappers and dumpling dough recipes. Please stay tuned next Friday for the chicken dumplings recipe. Happy holidays, everyone!

Dumpling Wrappers Recipe

Rest Time: 1 hour and 30 minutes
Prep Time: 40 minutes

Makes 30 wrappers

2 cups all-purpose flour, plus more for dusting
2/3 cup water (or a little more or less, depending on the humidity level)
Scant 1/2 teaspoon salt

To make the dumpling dough:

Add the flour to a large mixing bowl. In another smaller bowl, mix together the water and salt.

Pour the water mixture into the flour. Mix with a pair of chopsticks until it starts to come together into a shaggy dough, then knead until it becomes a firm, cohesive ball of dough, about 5 minutes. Wrap with plastic wrap and let rest at room temperature for 30 minutes.

Knead the dough again until it becomes smooth, another 3 minutes. Rewrap with plastic wrap and let rest at room temperature for 1 hour.

Cut the dough in half. Work with one half at a time; keep the other wrapped in plastic wrap until ready to use.

Method 1: Roll, Rotate, Repeat

On a floured flat working surface, use your hands to roll the dough into a log. Cut the log into 1-inch pieces. Lightly toss the pieces in flour and loosely cover with plastic wrap.

Working with one piece of dough at a time, use your palm to gently pat the dough into a flat disc.

Use your non-dominant hand to slightly lift the top half of the disc from your work surface, with your thumb on top and your middle three fingers on the bottom; the bottom half of the disc should still be touching the work surface. With your dominant hand, roll your rolling pin over the bottom half of the disc, from the bottom edge into just shy of the center (where your fingertips are) and then back out. Then, use the fingers of your non-dominant hand to slightly rotate the disc, keeping the tip of your middle finger in the center as an anchor, and repeat the rolling motion with your dominant hand and rolling pin. Keep rotating and rolling until the disc is thin, about 3 inches in diameter. The center should be a little thicker than the edges.

Dust the wrapper with flour and cover loosely with plastic wrap while you repeat with the rest of the dough.

Method 2: Regular Rolling

On a floured flat working surface, use your hands to roll the dough into a log. Cut the log into 1-inch pieces. Lightly toss the pieces in flour and loosely cover with plastic wrap.

Working with one piece of dough at a time, use your palm to gently pat the dough into a flat disc.

Use a rolling pin to roll it out into a thin disc, about 3 inches in diameter, rotating the dough as needed to keep it a uniform circle.

Dust the wrapper with flour and cover loosely with plastic wrap while you repeat with the rest of the dough.

Method 3: Cookie Cutter

On a floured flat working surface, use your hands to pat the dough into a flat disc. Then use a rolling pin to roll into a large, thin sheet, about 18 inches in diameter.

Use a round 3-inch cookie cutter—or anything round in your kitchen—to cut wrappers out of the sheet of dough. Re-roll the scraps.

Dust the wrappers with flour and cover loosely with plastic wrap while you repeat with the rest of the dough.

To store: If you don’t plan to use the wrappers right away, dust them with flour, transfer them to a Ziploc bag, and store them in the freezer. They will stay fresh for a few weeks.