How to Make Dumpling Wrappers

4.95 from 117 votes

Servings: 35 wrappers

Author: Lisa Lin

This recipe yields about 35 to 40 dumpling wrappers that are about 12 to 13 grams each and 3 1/4 to 3 1/2 inches in diameter, which is a good for medium-sized potstickers potstickers. If you want to make larger dumplings, aim for wrappers that are about 14 or 16 grams, and they'll roll out to about 3 3/4 inches in diameter. This recipe will make about 30 or so large wrappers. Feel free to adjust the size of each dumpling wrapper to your liking. If you need visuals, you can reference the photos in the blog post or the video below.

I typically measure my ingredients by weight when I'm cooking. I have provided the dry measurements for the flour below, which include the dip-and-sweep and spoon-and-sweep measuring methods.

Prep Time1 30

Total Time1 30

Equipment

Bamber Wood Rolling Pin, 11 Inch by 1-1/5 Inch

Ingredients

320 grams all-purpose flour, 2 1/4 cups using dip-and-sweep method; 2 2/3 using spoon-and sweep method (see note 1)
175 grams (3/4 cup/175ml) very warm water (anywhere between 110ºF to 130ºF) , (see note 2)

Instructions

Pour all the flour and water into a mixing bowl. Use chopsticks or a wooden spoon to stir everything together. Mix until all the water is absorbed and shaggy pieces of dough start to form.
Then, use your hands to gather the dough together. As you do this, dig into the dough with your fingers in a claw-like motion. This helps to distribute the moisture inside the dough. (See note 3 for stand mixer instructions.)
Take the dough out of the bowl and knead it on a surface for 2 to 3 minutes. The dough is slightly tacky, but not sticky. You shouldn’t need to flour the surface. If you find the dough is sticky, dust the surface with a little bit of flour and knead the flour into the dough.
After several minutes of kneading, you should get a pretty smooth ball of dough. There may be some crags and dimples on the surface, but that’s okay. Place the dough into the bowl again, and cover the bowl with a damp towel or a silicone lid.
Let the dough rest. If you are pressed for time, you can start rolling out the dough into wrappers after about 20 minutes. However, I prefer a longer resting period of at least 45 minutes. The dough feels more supple when it rests longer, making the wrappers easier to roll out. (See note 4)
Take the dough out of the bowl and knead it a few times. Make a hole in the center of the dough with your finger. Then use your fingers to stretch out that hole in the center. Keep stretching out the dough and rotating it until you get a large ring. (See video below for reference.)
Cut the dough with a sharp knife or a bench scraper. You should now have a thick dough rope. Keep rolling out the rope until it is about 1 1/2 inches in diameter.
Now, cut out 5 small pieces of dough, each weighing about 12 to 13 grams. This is about 1 tablespoon of dough. If you want larger dumplings, each piece of dough should be 14 to 16 grams. The dough dries out easily so put the dough rope back into the bowl and cover it again.
Take each piece of dough and roll it into a ball. Using the fleshy part of your palm, flatten each ball of dough into a disc, about 1 1/2 inches in diameter. Lightly dust each disc with flour.
Take your rolling pin into your right hand and roll it over the entire surface of the disc and then roll it off. Your rolling pin never leaves the surface. Use your left hand to rotate the disc 90 degrees and roll over the entire surface again. Repeat this two more times until you have rolled out the dough for two revolutions. If the disc is sticking to the rolling pin, brush it with some flour.
The third time around the wrapper, you will only roll over the wrapper halfway before rotating it. This ensures that the center is slightly thicker than the edges so the filling is doesn’t break through the wrapper easily. Do this for 1 to 2 revolutions around the wrapper.
For the final revolution, you will only roll over the edges of the dough (about 1/2 inch into the wrapper). The wrapper should be somewhere between 3 1/4 to 3 1/2 inches in diameter. If you are making larger wrappers, the wrapper should roll out to about 3 3/4 inches in diameter.
Brush some flour over the wrapper, set it aside, and cover it with a dry towel. Roll out the 4 remaining discs. Once you’ve rolled out 5 wrappers completely, use it to make dumplings.
The dumpling wrappers form a crust easily. If you are working by yourself, you don’t want to roll out more than 5 dumpling wrappers at a time.
If you want to store the wrappers for later use, roll out the dough. Brush potato starch (or tapioca starch) over all the wrappers before stacking them up. Tightly wrap the stack of wrappers with plastic wrap. Then, transfer them into an air-tight container. You can refrigerate these for up to 2 days or freeze them for up to a month, as long as no freezer burn develops around the wrappers.

Video

Notes

The dip-and-sweep method is where you fluff up the flour and dip the measuring cup directly into the flour. The spoon-and-sweep method is where you fluff up the flour, spoon flour into the measuring cup, and level off the top. You can read more about both methods of measuring flour here.
You can microwave the water on high for 45 seconds and check to see if it has reached the appropriate temperature. If the water is not hot enough, continue microwaving at 10-second intervals. Alternatively, you can mix hot boiling water with cold water.
Stand mixer directions: Add the flour and water to the bowl and mix on low speed with the dough hook attachment. Once all the water has been incorporated into the flour, increase the speed to medium-low. Continue mixing for about 2 minutes, until a dough forms and all the loose flour has been gathered into the dough. Turn off the stand mixer and transfer the dough onto a surface. Knead it by hand a few times, then shape into a ball. Place the dough ball back into the mixing bowl and cover it with a damp towel or a silicone lid.
In my original recipe, I rested the dough twice. For the first rise, you let the dough rest for 15 minutes. Then, you knead the dough several times before letting it rest again for at least 30 minutes. I have simplified the recipe so that you only need to rest the dough once. I found that the dough made with a single resting period to be similar to the double resting method.
If you don’t have time to roll out all the dough into wrappers, you can refrigerate the dough overnight. However, it is very difficult to roll out the dough when it is still cold. Let the dough sit on the counter and reach room temperature before rolling it out.

Nutrition

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