Hot take: I think homemade dumpling wrappers taste better than the store bought ones. There’s more of a bite or QQ texture to them that the store bought ones just don’t have. If I have the time (and people to help), I’d much rather make my own. Consider the trade-offs: less expensive, more texture/taste, but much more time-consuming. It is an easy enough activity to do while catching up on some shows, podcasts, or audiobooks!
log then cut 
ball then flatten
center your filling 
pleat away!
Dumpling Folding Guidance
- Try to roll your wrappers thinner on the edges than in the center.
- In the center of the dumpling wrapper, place 1-2 tbsp of filling, leaving an even sized gap on all sides of the filling.
- When in doubt, use less filling than more filling.
- Pull opposite sides towards each other and press down to create a half moon sealed at the top of the dumpling where the two sides were pressed together.
- The pleats are really just for looks, so if it’s not working, just squish the two sides of the wrapper together.
- Pleat your dumpling, one side at a time, towards the center-pressed area. Ensure as you are pleasting all of the air is pushed out. If not, your dumpling may explode during cooking.
- Press hard to seal! If the wrapper is too dry, use water or egg to seal it shut.
- Dust your folded dumpling in flour to prevent sticking.
Dumpling Wrappers/Dumpling Skins
Homemade dumpling wrappers have a chewier texture than ones you get at the grocery store. Minimal ingredients required to really up the quality of your dumplings!
Equipment
- Stand mixer optional
Ingredients
- 2 1/3 cups flour all purpose
- 3/4 cup water warm + 3 tbsp extra
- 1 tsp salt
Instructions
- Slowly stream in ¾ c of water into AP flour and continuously mix. The dough will get shaggy. You can do this by hand or with a dough hook in a stand mixer.
- Continue mixing until the dough forms a ball. Add additional water as necessary. You may need to knead the dough with your hands if all the water and flour is not all combining.
- Once combined, allow to rest at least 20 minutes.
- Grab a chunk of dough and roll into a thumb-thickness log.
- Cut the log into sections about the size of a quarter, maintaining the thumb-sized thickness.
- Roll each mini-section into a ball.
- Flatten the ball, and roll into a flat wrapper, getting it as thin as possible. Try to get the edges of the wrapper thinner than the center.
- Roll out all the dough into wrappers.
- Leftover wrappers can be floured on each side, stacked, and then frozen.
Try making my Chicken & Cabbage Dumplings and have them with my My Signature Dumpling Dipping Sauce.
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