Homemade Dumpling Wrappers

by Diep
Homemade Dumpling Wrappers

Homemade Dumpling Wrappers

I recently posted a recipe for Crispy Pan Fried Dumplings using store bought dumpling dough. I had some followers on social media asking for a homemade dumpling dough recipe so here it is!

I used the same filling and dipping sauce recipe for Crispy Pan Fried Dumplings so you can refer to that recipe for the ingredients and directions. You can also refer to my post for making Homemade Chili Oil.

While store bought is easier to use, homemade will provide a chewy and softer texture you can’t get from store bought and works great for certain pleat designs.

Homemade Dumpling Wrappers

Homemade Dumpling Wrappers

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Serves: 24-36
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup very warm water ( between 110ºF to 130ºF)
  • Optional - pinch of salt

Instructions

Add the flour in a bowl. Pour in the water, little at a time, and mix until water is absorbed and a shaggy dough forms. On a work surface, knead until the dough is smooth, about 5 minutes. Cover and let rest for 30-45 minutes. 

Knead the dough a few times. Make a hole in the center of the dough with your fingers, stretch and form into a bagel shape, while rotating and stretching to form into a ring. 

Cut into 6 pieces. Working with 1 dough at a time, while keeping the remaining dough covered, cut dough into 4-6 pieces, depending on size and thickness of wrappers desired. 

Dust the dough with some flour and flatten with the palm of your hands. With a rolling pin, roll halfway over the dough and move back with one hand while the other hand turns the wrapper a little each time. (It may take a few times to get the rhythm). Then use your hands to shape into a circle. 

This method is used so that the center is thicker than the edges so the filling doesn’t break through the wrapper while shaping. The wrappers will dry out easily so if working alone, work in batches and keep the rolled dough covered. 

Filling: Coat the edges with water, add 1 teaspoon of the filling and pleat the edges. 

Working in batches, heat some oil in a pan and cook dumplings until bottom starts to brown. Add about 1/4 cup of water, cover and steam for 5 minutes or until water has evaporated and dumplings are cooked.

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