Homemade Dumpling Wrappers & Dumpling Folding Guidance

Posted on by Amanda 1 Comment

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

Print Recipe
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!
Cuisine Asian
Keyword dumpling, dumplings, wrappers
Servings 100 wrappers

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.