How to make homemade dumpling wrappers
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 (See note 2
- 2 ounces spinach
Directions
- 1
Add 2 cups of flour to a bowl. Dissolve 1/2 teaspoon of salt in 2/3 cup of hot water. Gradually add the water to the flour while mixing with a spoon and checking the moisture level.
- 2
Mix it by hand, squeezing and digging into the dough with your fingers, until the dough comes together, and knead with the heel of your hand until the dough is smooth but slightly stiff. You can adjust the dough by kneading in a little more flour or more water by a teaspoon or wetting your hands.
- 3
Cover with a plastic wrap, and let it rest for 30 minutes to an hour. After resting, the dough should feel soft and smooth. (This is a good time to start making the filling.)
- 4
Shape the dough into a rectangular/oval disk on a lightly floured work surface. Using a sharp knife, cut the dough into 3 long pieces.
- 5
Roll a piece with both hands to make a thin log, about 1-inch diameter and about 8-inch long. Cover the remaining dough to keep it from drying out.
- 6
Cut the log into 3/4-inch pieces (10 to 11 pieces). Press the cut side with your palm to flatten to a small disk. Dust and roll out each disk with a small rolling pin to a thin 3.5 to 4-inch circle. (You can also use a round cutter or wine glass to make a perfect round.) Repeat steps 5 and 6 with the remaining 2 logs. It’s best to make a few wrappers at a time and wrap the filling in. Always cover the dough and wrappers that are not being used.
- 7
The dumpling wrappers can be stored for up to 2 days in the fridge. Dust each piece with cornstarch or potato starch before stacking up. Wrap the stacked dumpling wraps with a plastic, and keep it in an airtight plastic bag. You can also freeze the dough the same way.
- 8
Blanch the spinach in boiling water. Puree in a food processor. Run it through a sieve, pressing with a spoon, to extract green juice, about 2/3 cup. Add water if needed. Heat it up in the microwave to about 170°F. Follow the same steps for the wrappers above.
How to make homemade dumpling wrappers
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About this Recipe
Tired of store-bought wrappers that tear or lack flavor? Discover how simple it is to make your own tender, chewy dumpling wrappers right at home with just a few pantry staples.
This recipe demystifies homemade wrappers, proving that quality results come from basic ingredients: all-purpose flour, salt, and hot water. The key is using hot water around 170°F (75°C), which creates a dough that's wonderfully pliable and easy to roll, avoiding the brittle texture often found in pre-packaged options.
You're about to experience the satisfying process of transforming simple flour and water into perfectly pliable dough. The resulting wrappers are incredibly tender yet robust enough to hold your favorite fillings without tearing, offering a delightful chewiness that truly elevates any dumpling. While the preparation takes about an hour, much of that is resting time, allowing the dough to relax and become incredibly easy to work with.
This recipe provides a versatile base for classic dumpling wrappers. When dusting, either cornstarch or potato starch works perfectly to keep them from sticking, especially if you're preparing them ahead of time for storage or rolling out multiple wrappers. This ensures they separate easily when you're ready to fill.
These homemade wrappers are the perfect foundation for any occasion calling for fresh dumplings, whether you're steaming delicate wontons or pan-frying crispy potstickers. They truly elevate simple fillings into a memorable meal.