How to make dumpling wrappers
Cuisine: Asian
Prep time: 
Total time: 
Serves: 40 wrappers
  • All-purpose flour – 130 gms / 1 cup
  • Boiled water – 80 gms / ⅓ cup
  1. Place the flour in a large bowl and make a well in the center. Pour in the warm water and start mixing the flour with water using a wooden spoon. Once all the dry flour is moistened, start kneading with your hand until the dough forms a smooth ball.
  2. Transfer the dough to a floured surface and knead for 3-4 minutes or until the dough is firm and bounces back when you poke a finger in it. Let the dough rest sealed in a ziplock bag and let it steam in the bag for 15 minutes.
  3. After about 15 minutes, take the dough out and start stretching it and then give it a long and thin cylindrical shape having uniform thickness from top to bottom.
  4. Then cut it into half to form 2 equal-sized logs. Take one log at a time cut into even pieces; each log should make about 10 pieces that are about 10g per piece.
  5. Take one piece at a time and using a rolling pin, roll the ball into a flat circle of about 1 millimeter thickness.
  6. Now comes an important step which will make the folding of your dumplings very easy. What you have to do is to press around the edges of the circle using a glass or cup or your rolling pin to make the edges thinner than the center. Don’t skip this step as it will ensure the fold is not a thick blob of flour. The final wrapper should be of the size of your palm.
  7. Place the prepared wrapper onto a floured surface and continue with the same process with remaining dough pieces. Generously flour between the stacked wrappers and don’t pile too many on top of each other because the weight can cause them to stick together.
  8. You may use the wrappers straight away or these can be frozen in sealable bags. Before using frozen wrappers, thaw them for about an hour outside the freezer. Carefully separate the wrappers and sprinkle each with extra flour.
Recipe by Flavor Quotient at