Chinese cuisine offers a wide variety of dumplings, each requiring a specific type of wrapper. Popular dumplings like wontons, potstickers, and shumai (siu mai) are typically made with wheat-based wrappers.
More often than not, Mama Lin and I use store-bought wrappers to save time. However, homemade wrappers are great for certain dumpling pleats and provide a softer, chewier texture when cooked. That’s why making them from scratch is well worth the effort.
Tips for Making Dumpling Wrappers
Measuring the Flour
Mama Lin prefers to eyeball the flour and water, adjusting as needed. However, I prefer precise measurements. For this recipe, you’ll need 320 grams of all-purpose flour. Using measuring cups can be inconsistent, but if you don’t have a scale, use the spoon-and-sweep method to measure 2 2/3 cups of flour. You’ll also need 3/4 cup of very warm water.
Choosing the Right Water Temperature
The ideal water temperature is between 110ºF and 130ºF—not boiling, but not too cold. Room-temperature water makes the dough shrink back when rolled, while boiling water results in dough that lacks elasticity. Using warm water strikes a balance, making the dough pliable yet stretchy.
To heat the water, microwave it for 45 seconds and check the temperature. If necessary, heat it in 10-second intervals until it reaches the right range. Alternatively, you can mix hot and cold water or use hot tap water.
Humidity Tip: If your dough feels dry, add a tablespoon of water and knead. If too wet, add a tablespoon of flour.
Rolling Out the Dough
To ensure uniform dumpling wrappers, I weigh each piece before rolling:
- Thin dumpling skins: 9-10 grams per piece
- Medium-sized potstickers: 12-13 grams per piece
- Larger potstickers: 14-16 grams per piece
- Vegetarian potstickers: Use larger wrappers to accommodate loose fillings
I prefer an 11-inch tapered rolling pin for rolling out the dough. You can roll it out two ways:
- Pie crust method: Roll forward and backward, rotate 90 degrees, and repeat until the wrapper is 3 1/4 to 3 1/2 inches in diameter.
- Traditional method: Use one hand to roll while the other continuously rotates the dough. The rolling pin never lifts off the surface, creating an even circle.
Storing Dumpling Wrappers
Refrigeration
Homemade wrappers are best used fresh, but if storing, dust them with potato or tapioca starch to prevent sticking. Flour won’t work, as it absorbs moisture and causes wrappers to clump together.
- Sprinkle 1/2 teaspoon of potato starch over a wrapper.
- Brush the starch evenly over the surface with your fingers.
- Stack the wrappers, brushing each layer with starch.
- Wrap the stack tightly in plastic wrap before placing it in an airtight container.
If stored improperly, condensation can form, making the wrappers stick together. Use refrigerated wrappers within 48 hours, as they may turn gray if left longer.
Freezing
To freeze wrappers, follow the same starching and wrapping steps before placing them in a freezer bag. When ready to use, defrost at room temperature. Since the wrappers are coated in starch, you’ll need to use water to seal your dumplings properly.
Dumpling Wrappers vs. Dumpling Skins
The terms “dumpling wrappers” and “dumpling skins” are often used interchangeably. The latter is a literal translation of the Chinese phrase “餃子皮”.
Dumpling Recipes to Try
- Pork & Cabbage Potstickers
- Vegetable Potstickers (Vegan)
- Chicken Potstickers
- Red Curry Tofu Dumplings (Vegan)
- Yellow Curry Wonton Soup (Vegan)
Dumpling Wrapper Recipe
Ingredients
- 320 grams all-purpose flour
- 175 grams (3/4 cup) warm water (110ºF–130ºF)
Instructions
- Mix the Dough: Combine flour and water in a bowl. Stir with chopsticks or a wooden spoon until a shaggy dough forms.
- Knead the Dough: Gather the dough and knead for 2-3 minutes until smooth. Cover with a damp towel and let it rest for at least 45 minutes.
- Shape the Dough: Form the dough into a ring, then cut and roll it into a 1 1/2-inch thick rope.
- Portion the Dough: Cut small pieces, each weighing 12-13 grams for medium potstickers (adjust size as needed). Roll into balls and flatten into discs.
- Roll Out the Wrappers:
- Roll over the entire surface, rotating 90 degrees after each pass.
- Continue rolling and rotating until the wrapper is 3 1/4 to 3 1/2 inches in diameter.
- For the final roll, press only the edges to ensure the center remains slightly thicker.
- Store or Use Immediately: Use wrappers fresh or store as instructed above.
Enjoy making your own dumpling wrappers and experimenting with different dumpling recipes!
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