Homemade Dumpling Wrappers
Homemade Dumpling Wrappers
Ingredients
- 2 cups all-purpose flour
- 3/4 cup water, warm
Instructions
- 1
In a large mixing bowl, add the all-purpose flour. Slowly stream in the warm water while mixing continuously with chopsticks. Continue mixing until the flour and water form a shaggy dough.
⏱️ 5 min
- 2
Transfer the shaggy dough to a clean work surface. Knead the dough by hand for about 5 minutes, or until there is no dry flour left and the dough comes together into a rough ball.
⏱️ 5 min
- 3
Place the dough back into the bowl, cover tightly with plastic wrap, and let it rest at room temperature for 20 minutes. The dough will still appear somewhat rough at this stage.
- 4
After resting, uncover the dough and knead it again for another 5-7 minutes. The gluten will have relaxed, allowing the dough to become smooth and elastic, like a baby's bottom.
⏱️ 7 min
- 5
Divide the smooth dough into two equal portions. On a lightly floured surface, roll each portion into a log approximately 1 inch thick.
⏱️ 3 min
- 6
Using a sharp knife, cut each dough log into 1/2 inch pieces. Rotate the log slightly after each cut to help maintain even pieces.
⏱️ 3 min
- 7
Lightly flour your work surface. Take each dough piece, press it seam-side up into a flat puck shape.
⏱️ 2 min
- 8
To roll the wrappers, use a small rolling pin. Place the rolling pin near the edge of a dough puck and roll outwards, rotating the dough slightly with your other hand after each roll. The goal is to keep the center of the wrapper slightly thicker and thin out the edges. This technique gives dumplings their signature bite. Continue until each wrapper is about 3-4 inches in diameter.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Dumpling Wrappers
- 2 cups all-purpose flour
- 3/4 cup water, warm
Instructions
- 1
In a large mixing bowl, add the all-purpose flour. Slowly stream in the warm water while mixing continuously with chopsticks. Continue mixing until the flour and water form a shaggy dough.
⏱️ 5 min - 2
Transfer the shaggy dough to a clean work surface. Knead the dough by hand for about 5 minutes, or until there is no dry flour left and the dough comes together into a rough ball.
⏱️ 5 min - 3
Place the dough back into the bowl, cover tightly with plastic wrap, and let it rest at room temperature for 20 minutes. The dough will still appear somewhat rough at this stage.
- 4
After resting, uncover the dough and knead it again for another 5-7 minutes. The gluten will have relaxed, allowing the dough to become smooth and elastic, like a baby's bottom.
⏱️ 7 min - 5
Divide the smooth dough into two equal portions. On a lightly floured surface, roll each portion into a log approximately 1 inch thick.
⏱️ 3 min - 6
Using a sharp knife, cut each dough log into 1/2 inch pieces. Rotate the log slightly after each cut to help maintain even pieces.
⏱️ 3 min - 7
Lightly flour your work surface. Take each dough piece, press it seam-side up into a flat puck shape.
⏱️ 2 min - 8
To roll the wrappers, use a small rolling pin. Place the rolling pin near the edge of a dough puck and roll outwards, rotating the dough slightly with your other hand after each roll. The goal is to keep the center of the wrapper slightly thicker and thin out the edges. This technique gives dumplings their signature bite. Continue until each wrapper is about 3-4 inches in diameter.
⏱️ 10 min