Name: How to Make Dumpling Wrappers Recipe
Prep time: 15 min
Total time: 45 min
Cuisine: Chinese
Ingredients: 2 cups all purpose flour (about 280 grams), more for dusting; 1/2 teaspoon salt; 2/3 to 3/4 cup hot water (about 170°F / 75°C); 2 to 3 tablespoons cornstarch or potato starch for dusting if storing; 2 ounces spinach

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Introduction

Making your own dumpling wrappers is easier than you might think and adds a fresh, handmade touch to your dumplings. This simple dough recipe yields soft, pliable wrappers perfect for any filling.

The image shows a stack of round, thin dough discs, about fifteen layers high, each disc pale beige with a light dusting of white flour giving them a slightly powdery texture. They are neatly piled on a light wooden surface, which has some flour scattered around. In the blurred background, there is another stack of dough discs partially covered with plastic wrap and a rolling pin lying horizontally. The scene is set on a white marbled texture surface with soft natural lighting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 / 75°C)
2 to 3 tablespoons cornstarch or potato starch for dusting if storing
Optional for green color: 2 ounces spinach

Instructions

Step 1: In a bowl, add 2 cups of flour. Dissolve 1/2 teaspoon salt in 2/3 cup hot water. Gradually pour the water into the flour while stirring with a spoon, adjusting the water amount to get the right moisture.
Step 2: Mix the dough by hand, squeezing and kneading with your fingers until it comes together. Use the heel of your hand to knead until smooth but slightly stiff. Adjust with small amounts of flour or water if needed.
Step 3: Cover the dough with plastic wrap and let it rest for 30 minutes to an hour. The dough will become soft and smooth during this time.
Step 4: On a lightly floured surface, shape the dough into a rectangular or oval disk. Cut it into three long pieces using a sharp knife.
Step 5: Roll one piece into a thin log about 1 inch in diameter and 8 inches long. Keep the remaining dough covered to prevent drying.
Step 6: Cut the log into 3/4-inch pieces (about 10–11 pieces). Flatten each piece with your palm into a small disk.
Step 7: Dust each disk lightly with flour and roll out using a small rolling pin to a thin 3.5 to 4-inch circle. Use a round cutter or wine glass if you want perfect rounds.
Step 8: Repeat rolling and cutting with the other dough pieces. Make wrappers in small batches and wrap filling immediately. Keep unused dough and wrappers covered.
Step 9: If storing, dust each wrapper generously with cornstarch or potato starch before stacking. Wrap tightly in plastic and store in an airtight bag in the fridge for up to 2 days or freeze as needed.
Optional for green wrappers: Blanch spinach, puree it, and strain to get about 2/3 cup green juice. Heat the juice to about 170°F and use it instead of plain water in the dough recipe above.

Tips & Variations

Using hot water makes the dough softer and easier to roll, but cold water creates a more elastic dough suited for boiling dumplings.
Always dust stored wrappers with cornstarch or potato starch, not flour, to prevent sticking and sogginess.
For vibrant green wrappers, use fresh spinach juice as described in the optional step.

Storage

Store dumpling wrappers stacked with a dusting of cornstarch or potato starch in an airtight plastic bag in the refrigerator for up to 2 days. For longer storage, freeze them in the same way. When ready to use, thaw frozen wrappers at room temperature and separate them carefully. Reheat fresh wrappers by steaming or boiling if needed.

How to Serve

The image shows several pale, round dough discs arranged in a neat stack on a light wooden surface with some flour dusted around. One dough disc is laid out flat in the forefront, showing a smooth, slightly textured surface. To the left, small pieces of dough are wrapped in clear plastic, and a larger wrapped dough ball sits nearby, while the lower right corner shows part of a wooden rolling pin. The whole scene is set on a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cold water instead of hot water?

Yes, cold water can be used and will produce a more elastic dough that is slightly harder to roll out. This type of dough works better for dumplings that will be boiled.

Why should I dust wrappers with cornstarch or potato starch instead of flour?

Cornstarch or potato starch prevents wrappers from sticking without being absorbed into the dough, unlike flour, which can make them soggy over time.