Hi Bold Bakers! WHY YOU’LL LOVE THIS RECIPE Learn how to make these simple Homemade Dumpling Wrappers, and you’ll be whipping up delectable meat, veggie, or seafood dumplings to steam, fry, or serve in soup. This easy recipe comes together quickly, giving you a soft and supple dough that’s easy to roll out and fold around your favorite filling. Already have an account?
You can’t beat the texture and freshness of Homemade Dumpling Wrappers. This dough is silkier and more pliable than premade wrappers, giving you dumplings with the irresistible taste and mouthfeel of those from your favorite restaurant. These Homemade Dumpling Wrappers are made with just 4 ingredients and no preservatives. Plus, they’re satisfying to make and a fun project for the family or a group of friends to do together.
When you learn how easy it is to make your own wrappers and how this version is far superior to store-bought, you’ll be excited to check out our other better-from-scratch recipes like Homemade Phyllo Dough Recipe, How to Make 9 Homemade Pasta Shapes, 3-Ingredient Homemade Gluten-Free Pasta, and The Easiest Homemade Ricotta Gnocchi.
Table of Contents
What are Homemade Dumpling Wrappers?
Dumplings are a broad category of food that can be found in various forms across different cuisines worldwide. In this recipe, dumpling wrappers are thin sheets of unleavened dough used to encase fillings, creating dumplings. Commonly egg-free and dairy-free, made from flour and water, they come in various shapes, sizes, and thicknesses, suitable for different dumpling types such as potstickers, gyoza, shumai, and wontons. Cornstarch is used to make a forgiving dough that’s easy to work with and gives the wrapper a delicate mouthfeel. Dumplings are believed to have originated in China 2,000 years ago. Making homemade dumpling wrappers is a traditional family cooking activity, especially for parties, Lunar New Year, and other holidays.
Tools You Need
Stand mixer with dough hook (optional) Mixing bowl Measuring cups Measuring spoons Glass measuring cup Plastic wrap (cling film) Pasta maker (optional) 3 1/2-inch (9 cm) round biscuit or cookie cutter Rolling pin
Key Ingredients and Why
All-purpose flour All-purpose flour has a 9-11% protein content, which gives the wrapper dough enough strength and elasticity to hold its shape when rolling out, folding, and cooking. Cornstarch Cornstarch is naturally gluten-free, which lowers the gluten content percentage when mixed with all-purpose flour, resulting in a more pliable dough that is easier to roll and fold. Less gluten formation also gives the wrappers the ideal balance of tenderness and chewiness. Rolling out the dough on a cornstarch-dusted surface keeps it from sticking. Salt Salt enhances the flavor and strengthens the gluten. Boiling water Boiling water gelatinizes the starches in the flour and the cornstarch. This process makes the dough more hydrated, smoother, and easier to work with. Homemade Dumpling Wrappers made with boiling water have a pleasing, slightly translucent appearance.
How to Make Homemade Dumpling Wrappers
Make the dough: Combine the flour and cornstarch and set aside. Mix the boiling water and salt in a glass measuring cup until the salt dissolves. Combine the dry ingredients with the wet ingredients. When the mixture is cool enough to touch, knead the dough for 10 minutes until smooth. Rest the dough: Wrap the dough well and let it sit for 30 minutes. Resting the dough will relax the gluten and make rolling out and shaping the wrappers easier. Roll out the dough and cut the wrappers: Divide the dough into four pieces, and dust your work surface with cornstarch. Working with one piece at a time, roll out the dough as thinly as possible. Add more cornstarch as needed to prevent sticking. Cut the dough into 3.5-inch (9 cm) circles. Brush each piece of dough with cornstarch and stack. Gather the scraps and reroll until all of the dough is used. Keep the finished wrappers covered to prevent them from drying out.
Can I Make Homemade Dumpling Wrappers in Advance?
Yes, you can make Homemade Dumpling Wrappers in advance.
Although they’re best used shortly after preparation, you can wrap the dough circles and store them in the refrigerator for up to 24 hours.
How to Store Homemade Dumpling Wrappers
To store in the fridge:
Wrap stacked dumpling wrappers well in cling film and store them in the fridge for one day. Note to use the wrappers within 24 hours because they can start to stick together in the fridge if held for too long.
To store in the freezer:
For extended storage, these wrappers can be frozen for up to one month. Defrost overnight in the refrigerator before using.
Can I make gluten-free Homemade Dumpling Wrappers? You can make gluten-free Homemade Dumpling Wrappers by substituting gluten-free all-purpose flour for wheat flour. But note that they will be very delicate and could fall apart easily. Can I make Homemade Dumpling Wrappers with whole wheat flour? Yes, using half whole wheat flour and half all-purpose flour yields flavorful dumpling wrappers that are still tender but sturdier to work with. How do I make sure my wrappers don’t tear as I fill and fold them? Be sure to let the dough rest for at least 30 minutes to let the gluten relax. This will make the dough more pliable. Roll the dough out from the center and use gentle pressure. Roll it to an even thickness so the edges aren’t too thin and susceptible to tearing. To prevent sticking and potential tears, dust the work surface and the rolling pin with cornstarch before rolling the dough, and use more as needed. Can I use this Homemade Dumpling Wrapper recipe for sweet dumplings? Yes, you can either use this recipe as written for dessert dumplings or add a teaspoon of sugar for sweeter wrappers. Sweet dumpling ideas are endless! Try these with any of our Dessert Egg Rolls fillings, the luscious fruit mixture from Cherry Hand Pies from Scratch, or simply mashed banana and cinnamon. Can I freeze raw dumplings? Yes, you can, and there’s no need to thaw before steaming, pan frying, and using in soup.
Gemma’s Pro Chef Tips
Since this dumpling dough is very soft, it can be easier to knead it in a stand mixer fitted with a dough hook for 5 minutes on medium-low speed. Be sure to use plenty of cornstarch on your rolling pin and work surface to prevent sticking. Roll the dough as thinly as possible for the best-textured dumplings. If you have a pasta machine, you can use this to roll out the dough. With my machine, I roll it out to a thickness of level 4. (The thinnest is level 6, but this will make the dough too thin). Note that the number to use on your pasta maker might be different. Do not overstuff the dumplings, and use a gentle touch when folding the wrapper over the filling. Brushing the edge of the wrapper with a small amount of egg wash or water helps make a strong seal.
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Quick and Easy Spanakopita Butterscotch Pear and Pecan Dumplings Blueberry Cheesecake Eggroll Recipe Apple Pie Egg Rolls Easy Crepes Recipe (Ultimate Guide on How to Make Crepes)
