Not up for a trip to the Asian market but still want those pan fried dumplings? Look no further! These homemade dumpling wrappers are easy to make and taste worlds better than the packaged stuff from the store.
Homemade dumpling wrappers are sooo possible
Homemade dumpling wrappers. They’re one of those things we’re so used to buying packaged that we never really wonder what it’d be like to make them fresh. This dumpling wrapper recipe may take a little bit more time and effort than the store bought stuff, but they’re worth it.
If you have any experience making any kind of dough at home, be it pie crust, pizza dough, crackers, or tortillas, this recipe will be a complete breeze for you. If your new to the whole homemade dough scene, this is a great place to start.
My dumpling wrapper recipe only contains 2 ingredients, so it’s pretty hard to mess up. Give yourself time, be patient, and read the whole recipe. There are plenty of tips in here that will help guide you through the process.
These dumpling wrappers are pretty hard to mess up!
Start by measuring out your flour and water. If you don’t have a scale already, I highly recommend you get one
I generally do 1 part water to 2 parts flour, give or take.
Mix the dough with a wooden spoon until it just starts coming together. It should feel a bit sticky, with some unmixed flour sitting in the bottom of the bowl still. (See above)
Turn the dough out onto a lightly floured surface and finishing mixing it by hand with a kneading motion. This will take about 2-3 minutes before it turns into a mostly uniform dough with no lumps or dry spots. It should not feel sticky at this point. (See below)
When you’re finished kneading you can cover it in a piece of plastic wrap and set it aside. Let it sit for 15 minutes before we really knead the dough. This gives the gluten time to rest, making it much easier to work with.
Once the time is up, peel off the plastic wrap and save it for later. Knead the dough this time for 3 more minutes or until it is supple and smooth. (See below) The time it takes to reach this point will vary from person to person, so don’t be worried if you think your dough isn’t ready by the three minute mark.
Wrap the dough with the reserved piece of plastic wrap. This time we will let it sit for at least 30 minutes to soften before rolling.
Shaping the dumpling wrappers
Once the dough is finished resting, remove the plastic wrap and set it back onto the floured surface. Use a bench scraper to cut the dough into quarters. Dust three of the quarters with flour and set aside in a ziploc bag until you’re ready to work with them.
Take the one quarter we’re focusing on and hand roll it into a thin log about an inch in diameter. Cut the log into eight even pieces. Place half of the pieces into the ziploc bag to rest as we focus on working the other half.
Using a small rolling pin, (or whatever works for you) roll each piece into a 3 inch circle. It helps to press the pieces into a flat circle shape before rolling them out. Dust each wrap with flour and set aside into a separate ziploc bag.
Keep your wrapper stacks to a maximum of 8 wraps high and heavily dust the wraps before stacking. You will have to constantly replenish the flour on the surface as you go. Don’t worry about adding too much.
Work quickly and use the wrappers as soon as you can to prevent the stack from starting to stick together. Keep the wrappers covered by a plastic barrier at all times, or else the air will make a crust form and dry out the wrapper.
Use these wrappers for so much more
This dough recipe makes enough for 32 dumpling wrappers, with each quarter making 8. Wrap the extra dough in a ball and store it in the fridge for later use if you don’t plan on filling all of them now.
The wrapper won’t store well pre-rolled in a stack since they will likely start to stick together. Either store it in a dough ball, or as a shaped, uncooked dumplings. Always plastic wrap/air-tight seal when storing to prevent them from drying out.
The finished dumplings will keep for about a week in the fridge, and several months when frozen. This may vary depending on what you fill them with though.
If you’d like instructions on how to shape dumplings like shown above, check out my Potsticker recipe here. I also have The BEST Dumpling Sauce, so you should give that a try as well.
You can use these wrappers to make many, many things besides dumplings. For example, I like to use them to make wonton chips. You can do this by rolling them into squares instead of circle and slicing them diagonally into triangles. Deep fry them for the perfect crispness.
Leave your comments and feedback down below and I’ll be happy to answer your questions!
Disclaimer: this post may contain affiliate links that I make a tiny amount of commission on. I will always only recommend products I love, use, and think will be beneficial to my readers. Thank you for your support!
Easy Vegan Dumpling Wrappers
Ingredients
- 300 g all purpose flour
- 150 ml water
Instructions
- In a medium bowl, combine flour and water and mix with a wooden spoon until the dough starts to come together with some dry flour in the bottom of the bowl. It will feel slightly sticky in some areas, but dry enough to handle.
- Pour the contents out onto the counter to finish mixing in the remaining flour by hand, kneading for 2-3 minutes. Form a ball with the dough and wrap in plastic wrap to rest for 15 minutes.
- Unwrap the dough from the plastic wrap once it's done resting, saving the plastic wrap for later. On a lightly floured surface, knead the dough for approximately 3 minutes. The dough will have a perfectly smooth, supple surface once it's ready. (See the photos above for reference) Cover again with the plastic wrap and allow to rest for 30-60 minutes before continuing on to the next step. The dough will be soft to the touch, and much easier to work with.
- Once the dough is ready, uncover it and place it on a lightly floured surface. Using a bench scraper, cut the dough into quarters. Dust three of the quarters with flour and place in a ziploc bag while we work on one:
- Roll the quarter into a log just under an inch thick and cut into eight proportionate pieces. Lightly dust half of them with flour and place in the ziploc bag to wait while we work the other half. With a small rolling pin and lots of flour (as needed), carefully roll each piece out into a 3 inch circle. It helps to press out the dough into a flat circular shape before you start rolling. Dust the finished wraps heavily with flour to keep from sticking and place in a separate plastic bag to store until ready to use. Work quickly and keep wrapper stacks to a maximum of 8 wraps high to keep them from sticking together.
- Fill and shape immediately and enjoy! Store any unused dough air tight in ball form in the refrigerator. (pre-shaped wraps will stick and meld together overtime.)
Notes
- Roll from the center outward, alternating between up and down.
- Turn dough frequently and flour generously as needed.
- Practice makes perfect! It may be frustrating at first, but I promise that after making a batch of these you’ll feel much more comfortable with the method.
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