Asian

Homemade Dumpling Wrappers

by:
February  2, 2015
5 Stars
Author Notes

Nothing beats homemade dumpling skins. They are thick, chewy, and incredibly easy to make. —Betty

  • Prep time 1 hour
  • Cook time 30 minutes
  • Makes 30
Ingredients
  • 2 cups all-purpose flour, plus some to dust surface
  • A couple pinches of salt
  • 3/4 cup water
In This Recipe
Directions
  1. Whisk together dry ingredients and set aside. Bring water to a boil, then immediately remove from heat. After 5 seconds (count them!), gently stream the water into the dry ingredients, constantly stirring.
  2. Once cooled to a comfortable temperature, use your hands to knead the mixture into a dough. If it’s too dry, add in a little bit more hot water. Making dumplings is an instinctive thing -- use your sense of touch to feel when the dough starts to become a unified mass. Once it has become unified, knead for another 3 minutes. The dough should be elastic and smooth, but not sticky.
  3. Wrap the dough tightly in plastic wrap and let it sit for 30 minutes at room temperature. This hydrates the flour and makes the dough easier to handle.
  4. Pinch off about 2 tablespoons of dough and roll between your palms to form a sphere. On a well floured surface, roll and press into a flat circular shape. The dough should be about 1- to 2-millimeters thick.
  5. Continue to make about 30 dough wrappers, flouring liberally so wrappers do not stick to each other as you stack them, and wrap with plastic wrap. Alternatively, you can immediately use the dough to wrap dumplings, depending on your work flow.
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See what other Food52ers are saying.

  • msmely
    msmely
  • Adam Marquez
    Adam Marquez
  • GourMel
    GourMel
  • Betty
    Betty
betty is a food blogger and wedding photographer based in Boston, MA.

6 Reviews

msmely April 14, 2019
These skins and their boiled-water dough are indeed genius. They rolled out nice and thin with a rolling pin but were a bit thicker than your supermarket standard dumpling wrappers -- a big benefit if you like pan steam-fried potstickers without as much worry of sticking! They're a bit more durable, especially after a steam, and this bit of forgiveness makes it easy to get them to release from the pan.
 
Kenna December 8, 2018
I had to add more than 3/4s cup, way more. Is it because I may have done it wrong?
 
Adam M. June 10, 2016
how long do I cook these and how? bake, boil, fry?
 
Rev.B June 26, 2019
Depending on the filling when they float there done. After that I like straining then and tossing then into a hot wok with a bit of sesime oil to crisp the bottom to a light Brown and serve them with a peanut sauce
 
GourMel June 2, 2015
Do you think I could use a pasta machine to roll out the dough or would it me too sticky?
 
Author Comment
Betty June 2, 2015
Hi!! I don't see why not - I've seen people roll big sheets out with a rolling pin, then using round cookie cutters to cut out a bunch of uniform dumpling wrappers. The dough shouldn't be too sticky at that point. It should be easy to work with, and if you flour it, the dough will not be too sticky to handle. I just did a quick search and found this article about using pasta machine for wrappers: http://www.seriouseats.com/2009/12/seriously-asian-dumpling-making-tips-dough-cooking-pasta-machines.html
I myself have never used a pasta machine for this, but I say, why not?