Homemade Dumpling Wrappers
Soft, pliable wrappers made from just flour and water, rolled thin for folding.
Dietary
Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher
Allergens
Wheat
These wrappers come together from a simple dough of flour and hot or cold water, rested until smooth and elastic, then rolled into thin rounds. Making them by hand yields a tender bite and a slightly chewy edge that holds up well to steaming, boiling, or panfrying. Use them for potstickers, soup dumplings, or boiled dumplings in place of store-bought wrappers.
Ingredients
- 2 cups all-purpose flour, plus more for dusting
- 3/4 cup warm water
- 1/4 teaspoon salt
Method
-
In a large bowl, whisk together the flour and salt.
-
Pour in the warm water while stirring with a spoon or chopsticks until a shaggy dough forms.
-
Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
-
Shape the dough into a ball, cover with plastic wrap or a damp towel, and let rest at room temperature.
-
Unwrap the dough and divide it in half. Roll each half into a log about 1 inch in diameter, then cut each log into 18 equal pieces.
-
Roll each piece into a ball and flatten slightly with your palm. Cover the pieces you are not working with to prevent drying out.
-
On a lightly floured surface, roll each flattened piece into a thin round about 3 to 3 1/2 inches in diameter, rotating the dough as you roll to keep it even.
-
Stack finished wrappers with a light dusting of flour between each to prevent sticking, and use immediately, or cover tightly and refrigerate up to 1 day.
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Homemade Dumpling Wrappers
These wrappers come together from a simple dough of flour and hot or cold water, rested until smooth and elastic, then rolled into thin rounds. Making them by hand yields a tender bite and a slightly chewy edge that holds up well to steaming, boiling, or panfrying. Use them for potstickers, soup dumplings, or boiled dumplings in place of store-bought wrappers.
1 hr 35 min 36 wrappers 32 cal
Ingredients
- 2 cups all-purpose flour, plus more for dusting
- 3/4 cup warm water
- 1/4 teaspoon salt
Method
- 1
In a large bowl, whisk together the flour and salt.
- 2
Pour in the warm water while stirring with a spoon or chopsticks until a shaggy dough forms.
- 3
Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- 4
Shape the dough into a ball, cover with plastic wrap or a damp towel, and let rest at room temperature.
- 5
Unwrap the dough and divide it in half. Roll each half into a log about 1 inch in diameter, then cut each log into 18 equal pieces.
- 6
Roll each piece into a ball and flatten slightly with your palm. Cover the pieces you are not working with to prevent drying out.
- 7
On a lightly floured surface, roll each flattened piece into a thin round about 3 to 3 1/2 inches in diameter, rotating the dough as you roll to keep it even.
- 8
Stack finished wrappers with a light dusting of flour between each to prevent sticking, and use immediately, or cover tightly and refrigerate up to 1 day.