Homemade Dumpling Wrappers
Prep Time
1 hr
rest for
30 mins
Total Time
1 hr 30 mins
Craft Homemade Dumpling Wrappers with our easy recipe and create different flavors from traditional potstickers to new gyoza recipes.
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
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In a medium bowl, combine the flour and cornstarch and set aside.
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In a glass measuring cup, combine the water and salt until the salt dissolves, then pour this into your flour mixture.
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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.
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Wrap well and let rest at room temperature for a minimum of 30 minutes.
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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.
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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.
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These wrappers can be used immediately or wrapped well and refrigerated for up to 24 hours, or frozen for up to 4 weeks.