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Homemade Dumpling Wrappers Recipe

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4.1 from 8 reviews

Learn how to make homemade dumpling wrappers from scratch with this detailed guide. Using simple ingredients like flour, salt, and hot water, you can create tender, pliable dough perfect for wrapping your favorite dumpling fillings. This recipe also includes a variation with spinach for naturally green, colorful wrappers. The process involves mixing, kneading, resting, rolling, and cutting, ensuring soft, thin wrappers that hold delicious fillings well.

Ingredients

Basic Dough

  • 2 cups all purpose flour (about 280 grams, plus more for dusting)
  • 1/2 teaspoon salt
  • 2/3 to 3/4 cup hot water (about 170°F or 75°C)
  • 2 to 3 tablespoons cornstarch or potato starch (for dusting if storing)

Green Dough Variation

  • 2 ounces spinach

Instructions

  1. Prepare the Dough. Add 2 cups of flour to a bowl. Dissolve 1/2 teaspoon of salt in 2/3 cup of hot water. Gradually pour the hot water into the flour while mixing continuously with a spoon, adjusting the moisture level to form a slightly wet mixture.
  2. Knead the Dough. Use your hands to squeeze and dig into the dough until it starts coming together. Knead with the heel of your hand until the dough becomes smooth but slightly stiff. Adjust by adding a little more flour or water if the dough is too sticky or dry, and wet your hands if needed.
  3. Let the Dough Rest. Cover the dough bowl with plastic wrap and let it rest for 30 minutes to 1 hour. This resting period softens the dough and makes it easier to roll out. This is also a good time to prepare your dumpling filling.
  4. Divide the Dough. Turn the rested dough onto a lightly floured surface and shape it into a rectangular or oval disk. Using a sharp knife, cut the dough into three long pieces.
  5. Roll into Logs. Roll each dough piece between your hands into a thin log about 1 inch in diameter and 8 inches in length. Cover the remaining dough logs with a cloth or plastic wrap to keep them from drying out.
  6. Cut and Flatten. Slice each log into 3/4-inch segments, yielding about 10 to 11 pieces per log. Press each piece flat with the palm of your hand into small disks. Dust each disk and gently roll it into a thin circle approximately 3.5 to 4 inches in diameter with a small rolling pin. Use a round cutter or wine glass if you want perfectly shaped rounds. Repeat for the remaining dough pieces.
  7. Store the Wrappers. To store dumpling wrappers, dust each piece with cornstarch or potato starch to prevent sticking. Stack them and wrap tightly in plastic wrap, then place in an airtight plastic bag. The wrappers can be refrigerated for up to 2 days or frozen for longer storage.
  8. Make Green Spinach Dough. For green dough, blanch 2 ounces of spinach briefly in boiling water, then puree it in a food processor. Pass the puree through a fine sieve by pressing with a spoon to extract about 2/3 cup of green juice. Add water if needed and heat the juice to about 170°F. Use this spinach juice in place of the hot water in the basic dough recipe and follow the same steps to make spinach-infused dumpling wrappers.

Notes

  • Use hot water around 170°F (75°C) to help partially cook the flour, resulting in a more elastic dough.
  • Cornstarch or potato starch prevents the wrappers from sticking when storing or stacking.
  • Resting the dough is essential for softening gluten and making it easier to roll thin.
  • Rolling out only a few wrappers at a time keeps the dough from drying out before being filled.
  • Spinach juice in the dough creates natural coloring and subtle flavor without altering texture.
  • Make sure to cover dough pieces and wrappers not in use to avoid drying.

Find it online: https://yumntasty.com/homemade-dumpling-wrappers-recipe-2/