There are so many varieties of dumplings in Chinese cuisine, each requiring a different type of dumpling wrapper. The most common types of dumplings you see at Chinese restaurants, such as wontons, potstickers, and shumai (or siu mai), are made with wheat-based wrappers.

More often than not, Mama Lin and I make dumplings with store-bought dumpling wrappers because it saves a lot of time. That said, I also like using fresh wrappers because they are better for making certain types of dumpling pleats. In addition, homemade dumpling skins have a softer, chewier texture when they’re cooked. That’s why it is well worth the effort to make the wrappers from scratch.

How to Make Dumpling Wrappers - a step-by-step guide

TIPS ON HOW TO MAKE DUMPLING WRAPPERS

WEIGHING THE FLOUR

If Mama Lin were in the kitchen, she would just throw flour and water into a bowl and adjust the amount of each ingredient based on feel. However, I like to be more precise and weigh the ingredients. For this dumpling wrappers recipe, you’ll need 320 grams of all-purpose flour.

I don’t like using measuring cups because I always end up with different amounts of flour each time. If you don’t have a scale, use the spoon-and-sweep method to measure out 2 2/3 cups of flour. You’ll also need 3/4 cup of very warm water.

TEMPERATURE OF WATER

For the water, I prefer the temperature to be somewhere between 110ºF to 130ºF—not boiling hot, not too cold. Dough made with room temperature water shrinks back too easily when I roll it out. On the other extreme, dough made with just boiled water has barely any elasticity left. It doesn’t feel right when I roll it out, and I don’t like the mouthfeel of the dough when it’s cooked.

Dumpling dough that is made with warm water strikes the perfect balance. The dough is pliable and supple, and it still has a considerable amount of elasticity.

To heat the water, I usually microwave the water in a jar on high for 45 seconds. Then, I use a thermometer to check the temperature. If it’s not hot enough, I’ll continue to microwave the water at 10-second intervals. Another method is to run very hot water in the kitchen faucet and measure 3/4 cup of water from there. Finally, you can also mix cold water and a bit of hot boiling water together.

Note that the humidity in the air may affect the amount of water you need. If you find the dough too dry, add another tablespoon of water and knead the dough (room temperature water is fine). If it is too wet, add another tablespoon of flour.

ROLLING OUT THE DOUGH

To ensure that the dumplings are uniform in size, I usually weigh each piece of dough before rolling it out. Aim for 9 to 10 grams per piece if you want dumplings with a thinner skin. For potstickers, I like the dough to be between 12 to 13 grams per piece for medium-sized dumplings. For larger potstickers, you may want the dough to be between 14 to 16 grams. If you are making vegetarian potstickers, where the filling is very loose, I recommend making the wrappers larger.

All of this is a matter of personal preference, so experiment with using wrappers of different sizes.

I like using a smaller tapered 11-inch rolling pin for the job. Unfortunately, the one I purchased is not longer available on Amazon. however, this one is a good alternative. You can roll out the dough in two ways. First, you can roll it out like pie crust: hold onto both ends of the rolling pin and roll over the dough forwards and backwards. Then, rotate it 90 degrees and repeat. Continue rolling and rotating until the dough is about 3 1/4 inches to 3 1/2 inches in diameter.

The other way of rolling is the traditional method, but it is more difficult to master. Essentially, you only use the right hand to roll out the dough while the left hand is constantly rotating the dough. The rolling pin stays in the right hand never lifts off from the dough surface. The wrapper is rolled out in a continuous motion.

HOW TO REFRIGERATE DUMPLING WRAPPERS

The wrappers are best when they are used the day they’re made. However, if you must refrigerate them, make sure to brush the wrappers with starch, like potato or tapioca starch. The starch prevents the wrappers from sticking together. All-purpose flour won’t work as the flour will just get absorbed into the dough. As a result, all the wrappers will stick together the next day.

Spoon about 1/2 teaspoon of potato starch over a wrapper and brush it over the entire surface with your fingers. Make sure everything gets covered with starch. Then, stack another wrapper on top and brush it with potato starch. Continue stacking and brushing the wrappers with starch until you’ve stacked all the wrappers.

Wrap the dumpling wrappers pretty tightly in plastic wrap. Then, place everything in an airtight bag or container to refrigerate. You must wrap the dumpling wrappers with a layer of plastic wrap first.

I once made the mistake of placing the wrappers directly into a zip top bag without the additional plastic wrap. The next day, condensation developed inside the bag, causing all the wrappers to stick together.

Refrigerated dumpling skins should be used within 48 hours. The dough starts to turn gray when the dumpling skins are refrigerated for longer.

HOW TO FREEZE DUMPLING WRAPPERS

You can freeze the wrappers once they have been wrapped in a layer of plastic and sealed inside a freezer bag. Let the wrappers defrost on your counter and then use them as usual.

Because the wrappers are covered in starch, you will need to use water to help seal the dumplings together.

DUMPLING WRAPPERS VS DUMPLING SKINS

Often times, you’ll see some recipes refer to the dough for the dumplings as “dumpling wrappers” or “dumpling skins.” They both refer to the same thing. Dumpling skins is more of a literal translation of the Chinese phrase “餃子皮.” In my posts, I tend to use these phrases interchangeably.

DUMPLING RECIPES

4.95 from 68 votes

Servings: 35 wrappers