We already know that Chinese dumplings are one of the finest creations to ever grace this Earth of ours, but after eating them en masse, the next logical step might be to embark on the noble pursuit of making them yourself.
And if you’re extra extreme, that means making your own dumpling wrappers from scratch too.
But before you panic, it’s not nearly as daunting as it sounds.
At its core, a great dumpling wrapper recipe is simply the right proportions of flour and water mixed together. If you want to keep things simple, that’s all you need.
That said, this dumpling wrapper recipe incorporates a bit of potato starch to yield what Papa G claims is a slightly more delicate wrapper. To be honest with you though, the results will taste fantastic either way.
So, keep scrolling for our foolproof Dumpling Wrappers recipe. You’ll be a master of gangster wrap in no time.
PS: Looking for a gluten free or Keto version of a dumpling wrapper? You should definitely check out our Dan Jiao (Egg Dumpling) recipe, which uses a juicy skin made of eggs!
Tips for Nailing These Dumpling Wrappers
This recipe for dumpling wrapper dough is simple, but there are some tricks to making sure you get it right. Here are some important tips to keep in mind.
Go by dough feel, not by numbers/measurements
This feels like the silliest advice ever to give in a literal Dumpling Wrapper recipe, but trust me when I say that the most important thing with dumpling wrappers is that you nail the consistency of the dough.
Different types of flour absorb water differently, plus cup/spoon measurements are never fully accurate anyway. This means there’s no way to give you exact measurements that will yield the same results every time for everyone.
Instead, you should focus on kneading your dough until it feels soft, smooth and pliable. Ideally, it should have no cracks or crumbliness, and shouldn’t be leaving any sticky residue on your hands.
I would recommend using the measurements provided below as a start. If your dough feels perfect with these measurements, congrats! You’ve hit the jackpot. If however the dough feels slightly dry, add a bit more water, or if it’s still gooey and hard to work with, add a bit more flour.
Add additional ingredients little by little
You will be shocked to see how quickly dough texture changes when you add even just the tiniest bit of additional water or flour. This can result in an endless dance of adding a bit more flour, a bit more water, over and over in a frustrating vicious cycle.
Instead of eyeballing things, I use my hands to help add very gradual amounts of additional flour or water as needed.
If you find your dumpling wrapper dough is too dry, what I usually do is dunk my fingers in some water then knead the dough. This allows me to add only a bit of water, rather than dealing with the finnickiness of spoons or cups. Trust me, it doesn’t take much to get the moisture level right, so focus on adding water little by little by lightly moistening your hand before kneading.
Likewise, if the dumpling wrapper dough is too wet, I’ll dip my fingers in some flour and slowly incorporate it into the dough until I get the perfect consistency.
Let it rest
Overkneading dumpling wrapper dough can result in an elasticky dough that’s hard to roll out. This can usually be remedied by letting it rest.
In this recipe, we wrap our dough up in plastic wrap and let it rest at room temperature for thirty minutes before wrapping. Feel free to leave it longer than that if you want, but this resting process is crucial for your sanity later on when you roll out each wrapper.
There’s no shame in using a round cookie cutter
If you ever watch videos of professionals making dumpling wrappers by hand, you’ll see they’ve somehow mastered this crazy technique where they roll out each dough piece with a tiny rolling pin to create a perfectly round wrapper that’s thicker in the center and thinner on the outside.
… Yeah, we’re not quite that skilled!
On our first few attempts at this technique, we always ended up with uneven edges and general blobbiness, like so:
But there’s a hack for that! If you want to attempt this hand rolling method but haven’t quite nailed it yet, you can always roll it out the best you can, then use a cookie cutter to trim off any blobby excess and create more uniform dumpling wrappers.
Or (quite honestly) if you want to just roll out your dough really thin and cut your wrappers out with a cookie cutter, the results will be pretty great too.
While the traditional technique is to have a thicker center and thin edges, the difference to an untrained palette will not be particularly noticeable, and the time/stress you save might be well worth it! No judgment here.
Ingredients for Our Dumpling Wrapper Recipe
- 460g flour
- 40g potato starch
- 3g (1/2 tsp) salt
- 280mL water
Step by Step Instructions for Our Dumpling Wrapper Recipe
These dumpling wrappers may be a little labor intensive, but the results are well worth it. Here are the step by step instructions!
Mix flour, potato starch, and salt with chop sticks, then slowly add cold or room temperature water in.
Mix it all together in a mixer for about 10 minutes until firm but pliable, OR knead it slowly by hand until you reach a texture that is soft, smooth and pliable. Again, it should have no cracks or crumbliness, and shouldn’t be leaving any sticky residue on your hands.
Wrap your dough in plastic wrap and let it sit for 30 minutes and before using.
After your dough ball friend has had time to rest, divide it into thirds. At this point, you have two options for how to get your wrappers into the right shape.
OPTION A: Roll each third out into a long rope, and divide them into equally sized pieces weighing about 12g.
Now it’s time to work individually on each wrapper. Take one dough portion and roll it into a sphere with your palms, then flatten it down. With a rolling pin, roll out the edges of the wrapper, rotating it after each roll to make sure you are getting all the edges.
If you’re super skilled and your wrapper is round enough to work with at this point, then set it aside, using a bit of cornstarch under/between wrappers to keep them from sticking together.
If your edges look a little wonky, feel free to use the hack I explained above and use a round cookie cutter or cup to get that perfect circular shape:
OPTION B: Simply roll out each third into a thin sheet, and use your round cookie cutter to cut out your wrappers.
Keep making dumpling wrappers with your preferred method until you’re out of dough, and then you’re ready to wrap!
Looking for delicious dumpling filling ideas? Check out these recipes:
- 460g flour
- 40g potato starch
- 3g (1/2 tsp) salt
- 280mL water
- Mix flour, potato starch, and salt with chop sticks, then slowly add cold or room temperature water in.
- Mix it all together in a mixer for about 10 minutes until firm but pliable, OR knead it slowly by hand until you reach a texture that is soft, smooth and pliable. Again, it should have no cracks or crumbliness, and shouldn’t be leaving any sticky residue on your hands.
- Wrap your dough in plastic wrap and let it sit for 30 minutes and before using.
- After your dough ball friend has had time to rest, divide it into thirds. Roll each third out into a long rope, and divide them into equally sized pieces weighing about 12g. Take one dough portion and roll it into a sphere with your palms, then flatten it down. With a rolling pin, roll out the edges of the wrapper, rotating it after each roll to make sure you are getting all the edges. When done, set it aside, using a bit of cornstarch under/between wrappers to keep them from sticking together.
- Keep making dumpling wrappers with your preferred method until you’re out of dough, and then you’re ready to wrap!
We Hope You Enjoy Our Dumpling Wrapper Recipe!
Let us know in the comments if you have any questions, or be sure to let us know if you’ve tested the recipe out. We’re always looking to improve our recipes and make sure they taste great for everyone.