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How to Make Dumpling Wrappers Recipe

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Learn how to make perfect homemade dumpling wrappers from scratch using simple ingredients like all-purpose flour, salt, and hot water. This step-by-step guide also offers an option to make green spinach-infused wrappers, perfect for a variety of dumpling recipes.

Ingredients

Scale

Basic Dough

  • 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

Optional Green Dough

  • 2 ounces spinach

Instructions

  1. Mix Flour and Salt: Add 2 cups of flour to a bowl and dissolve 1/2 teaspoon salt in 2/3 cup of hot water.
  2. Add Water Gradually: Gradually add the hot water to the flour while mixing with a spoon, checking the moisture level carefully.
  3. Knead the Dough: Mix by hand, squeezing and folding the dough with your fingers until it comes together. Knead with the heel of your hand until the dough is smooth but slightly stiff. Adjust texture with small additions of flour or water if needed.
  4. Rest the Dough: Cover the dough with plastic wrap and let it rest for 30 minutes to 1 hour. After resting, it should feel soft and smooth, ready for rolling.
  5. Divide and Shape: Shape the dough into a rectangular or oval disk on a lightly floured surface. Cut into 3 long pieces with a sharp knife.
  6. Form Logs: Roll each piece with both hands into a thin log about 1 inch in diameter and 8 inches long. Keep remaining dough covered to prevent drying.
  7. Cut Logs into Disks: Cut each log into 3/4-inch pieces (about 10-11 pieces per log). Press each piece with your palm to flatten into a small disk.
  8. Roll Wrappers: Dust each disk and roll out with a small rolling pin into thin 3.5 to 4-inch circles. Use a round cutter or wine glass if needed for perfect shapes. Repeat with all dough.
  9. Store Properly: To store for up to 2 days in the fridge, dust each wrapper generously with cornstarch or potato starch and stack. Wrap the stack with plastic and store in an airtight bag. Dough can also be frozen using the same method.
  10. Green Spinach Dough (Optional): Blanch spinach in boiling water, puree in a food processor, then strain through a sieve to extract about 2/3 cup green juice. Heat juice to about 170°F. Use this juice in place of hot water and follow all above steps for dough preparation.

Notes

  • You can use cold water instead of hot water if boiling the dumplings; cold water dough is more elastic but harder to roll out.
  • Use cornstarch or potato starch (not flour) to dust wrappers when storing, as flour will be absorbed and make the dough sticky.
  • Always keep unused dough and wrappers covered to prevent drying out.
  • Perfect for making dumplings, potstickers, or wontons with fresh homemade wrappers.

Keywords: dumpling wrappers, homemade dumpling dough, how to make dumpling wrappers, dumpling dough recipe, Chinese dumplings, spinach dumpling wrappers

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