Breads & Doughs, Homemade Ingredients

Homemade Dumpling Wrappers

5 from 4 votes
Craft Homemade Dumpling Wrappers with our easy recipe and create different flavors from traditional potstickers to new gyoza recipes.
Thin, delicate Homemade Dumpling Wrappers with some dumplings. A bowl of filling is on the side.

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE Learn how to make these simple Homemade Dumpling Wrappers, and you’ll be whipping up delectable meat, veggie, or seafood dumplings to steam, fry, or serve in soup. This easy recipe comes together quickly, giving you a soft and supple dough that’s easy to roll out and fold around your favorite filling.

  • You can’t beat the texture and freshness of Homemade Dumpling Wrappers. This dough is silkier and more pliable than premade wrappers, giving you dumplings with the irresistible taste and mouthfeel of those from your favorite restaurant.
  • These Homemade Dumpling Wrappers are made with just 4 ingredients and no preservatives. Plus, they’re satisfying to make and a fun project for the family or a group of friends to do together.

When you learn how easy it is to make your own wrappers and how this version is far superior to store-bought, you’ll be excited to check out our other better-from-scratch recipes like Homemade Phyllo Dough Recipe, How to Make 9 Homemade Pasta Shapes, 3-Ingredient Homemade Gluten-Free Pasta, and The Easiest Homemade Ricotta Gnocchi.

Table of Contents

Thin, delicate Homemade Dumpling Wrappers with some dumplings.

What are Homemade Dumpling Wrappers?

  • Dumplings are a broad category of food that can be found in various forms across different cuisines worldwide.
  • In this recipe, dumpling wrappers are thin sheets of unleavened dough used to encase fillings, creating dumplings. Commonly egg-free and dairy-free, made from flour and water, they come in various shapes, sizes, and thicknesses, suitable for different dumpling types such as potstickers, gyoza, shumai, and wontons.
  • Cornstarch is used to make a forgiving dough that’s easy to work with and gives the wrapper a delicate mouthfeel.
  • Dumplings are believed to have originated in China 2,000 years ago. Making homemade dumpling wrappers is a traditional family cooking activity, especially for parties, Lunar New Year, and other holidays.

Tools You Need

Key Ingredients and Why

  • All-purpose flour

    • All-purpose flour has a 9-11% protein content, which gives the wrapper dough enough strength and elasticity to hold its shape when rolling out, folding, and cooking.
  • Cornstarch

    • Cornstarch is naturally gluten-free, which lowers the gluten content percentage when mixed with all-purpose flour, resulting in a more pliable dough that is easier to roll and fold.
    • Less gluten formation also gives the wrappers the ideal balance of tenderness and chewiness.
    • Rolling out the dough on a cornstarch-dusted surface keeps it from sticking.
  • Salt

    • Salt enhances the flavor and strengthens the gluten.
  • Boiling water

    • Boiling water gelatinizes the starches in the flour and the cornstarch. This process makes the dough more hydrated, smoother, and easier to work with.
    • Homemade Dumpling Wrappers made with boiling water have a pleasing, slightly translucent appearance.

Step-by-step instructions on how to make dumpling wrappers: rolled the rested dough out in to very thin large rectangular. Use a cookie cutter cut the dough into circles. Stack the wrappers together with extra cornstarch or flour in between. Make dumplings with a filling of veggetables and meat.

How to Make Homemade Dumpling Wrappers

  • Make the dough:
    • Combine the flour and cornstarch and set aside.
    • Mix the boiling water and salt in a glass measuring cup until the salt dissolves.
    • Combine the dry ingredients with the wet ingredients. When the mixture is cool enough to touch, knead the dough for 10 minutes until smooth.
  • Rest the dough:
    • Wrap the dough well and let it sit for 30 minutes. Resting the dough will relax the gluten and make rolling out and shaping the wrappers easier.
  • Roll out the dough and cut the wrappers:
    • Divide the dough into four pieces, and dust your work surface with cornstarch.
    • Working with one piece at a time, roll out the dough as thinly as possible. Add more cornstarch as needed to prevent sticking.
    • Cut the dough into 3.5-inch (9 cm) circles. Brush each piece of dough with cornstarch and stack. Gather the scraps and reroll until all of the dough is used.
    • Keep the finished wrappers covered to prevent them from drying out.

Can I Make Homemade Dumpling Wrappers in Advance?

Yes, you can make  Homemade Dumpling Wrappers in advance.

  • Although they’re best used shortly after preparation, you can wrap the dough circles and store them in the refrigerator for up to 24 hours.

How to Store Homemade Dumpling Wrappers

To store in the fridge:

  • Wrap stacked dumpling wrappers well in cling film and store them in the fridge for one day.
  • Note to use the wrappers within 24 hours because they can start to stick together in the fridge if held for too long.

To store in the freezer:

  • For extended storage, these wrappers can be frozen for up to one month. Defrost overnight in the refrigerator before using.

A stack of Homemade Dumpling Wrappers with flour in between to prevent from sticking to each other.

FAQs

  • Can I make gluten-free Homemade Dumpling Wrappers?

    • You can make gluten-free Homemade Dumpling Wrappers by substituting gluten-free all-purpose flour for wheat flour. But note that they will be very delicate and could fall apart easily.
  • Can I make Homemade Dumpling Wrappers with whole wheat flour?

    • Yes, using half whole wheat flour and half all-purpose flour yields flavorful dumpling wrappers that are still tender but sturdier to work with.
  • How do I make sure my wrappers don’t tear as I fill and fold them?

    • Be sure to let the dough rest for at least 30 minutes to let the gluten relax. This will make the dough more pliable.
    • Roll the dough out from the center and use gentle pressure. Roll it to an even thickness so the edges aren’t too thin and susceptible to tearing.
    • To prevent sticking and potential tears, dust the work surface and the rolling pin with cornstarch before rolling the dough, and use more as needed.
  • Can I use this Homemade Dumpling Wrapper recipe for sweet dumplings?

    • Yes, you can either use this recipe as written for dessert dumplings or add a teaspoon of sugar for sweeter wrappers.
    • Sweet dumpling ideas are endless! Try these with any of our Dessert Egg Rolls fillings, the luscious fruit mixture from Cherry Hand Pies from Scratch, or simply mashed banana and cinnamon.
  • Can I freeze raw dumplings?

    • Yes, you can, and there’s no need to thaw before steaming, pan frying, and using in soup.

Making dumplings with homemade wrappers. Put filling in the center of the dumpling wrapper, fold and seal up the edge. Fold the dumpling to press the two corners together.

Gemma’s Pro Chef Tips

  • Since this dumpling dough is very soft, it can be easier to knead it in a stand mixer fitted with a dough hook for 5 minutes on medium-low speed.
  • Be sure to use plenty of cornstarch on your rolling pin and work surface to prevent sticking.
  • Roll the dough as thinly as possible for the best-textured dumplings.
  • If you have a pasta machine, you can use this to roll out the dough. With my machine, I roll it out to a thickness of level 4. (The thinnest is level 6, but this will make the dough too thin). Note that the number to use on your pasta maker might be different.
  • Do not overstuff the dumplings, and use a gentle touch when folding the wrapper over the filling. Brushing the edge of the wrapper with a small amount of egg wash or water helps make a strong seal.

More Recipes for Filled and Wrapped Foods

Watch The Recipe Video!

Homemade Dumpling Wrappers

5 from 4 votes
Craft Homemade Dumpling Wrappers with our easy recipe and create different flavors from traditional potstickers to new gyoza recipes.
Author: Gemma Stafford
Servings: 40 wrappers
Prep Time 1 hour
rest for 30 minutes
Total Time 1 hour 30 minutes
Craft Homemade Dumpling Wrappers with our easy recipe and create different flavors from traditional potstickers to new gyoza recipes.
Author: Gemma Stafford
Servings: 40 wrappers

Ingredients

  • 1 ½ cups (7½ oz/213 g) all purpose flour
  • ½ cup (2 oz/57 g) cornstarch, plus more for rolling
  • ¾ cup (6 fl oz/180 ml) boiling water
  • ½ teaspoon salt

Instructions

  • In a medium bowl, combine the flour and cornstarch and set aside.
  • In a glass measuring cup, combine the water and salt until the salt dissolves, then pour this into your flour mixture.
  • Combine the wet and dry ingredients, then carefully (it may be hot) use your hands to knead this for about 10 minutes until you have a smooth dough.
  • Wrap well and let rest at room temperature for a minimum of 30 minutes.
  • Cut the dough into four equal pieces. Working with one piece at a time (and keeping the rest covered), roll out as thinly as possible on a surface well-dusted with cornstarch. Keep dusting with more cornstarch as you roll out the dough.
  • Cut circles using a 3½ -inch (9 cm) round cutter. You can stack the wrappers on top of each other using a bit of cornstarch between each layer. Keep the rolled and cut wrappers under a bit of plastic wrap while you roll and cut the rest of the dough to stop them drying out.
  • These wrappers can be used immediately or wrapped well and refrigerated for up to 24 hours, or frozen for up to 4 weeks.

 

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Ikke
Ikke
4 months ago

these are incredibly easy to make, I made a whole batch yesterday put half of them in the freezer, and ate the rest as a snack. Thanks for sharing CJ eats recipe which I also used. Since they were soooo good, I am making another batch right now 🙂 Thanks Emma and have a great weekend. This is definitely a stayer.

Cindy
Cindy
4 months ago

This dough sounds great!! Would it work for pierogi as well? I have one of those plastic pierogi makers and have tried 3 doughs now, and struggled to get it roll out thinly and be stretchy. I even ended up using one batch to make gnocchi the dough was such a fail. Lol

Pam
Pam
4 months ago

Thank you! I love dumplings and am excited to make these. I have a little dumpling press that I’m dying to use. And I completely appreciate your giving credit for the filling; I’m going to check that out too. Keep up the excellent work. We appreciate you!

Corinne
Corinne
4 months ago

Could these be used as won ton soup wrappers by cutting into 3 inch squares?

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

 

Weeknight Family Favorites Chapter from the Bigger Bolder Baking Every Day Cookbook