Homemade Dumpling Wrappers
Pliable, three-ingredient dough for effortless pleating
Why This Recipe Works
Freshly made wrappers are far more pliable than store-bought, allowing you to create intricate pleats without needing water to seal the edges. This simple flour-and-water dough provides the perfect chew for boiled or pan-fried dumplings.
Instructions
Stir together the flour and salt in a large bowl. Create a well in the center and pour in the warm water.
Mix with a spatula or chopsticks until the dough starts to come together, then transition to using your hands to bring it into a rough ball.
Knead the dough on a lightly floured surface for 7 to 8 minutes—it should become smooth and no longer stick to your hands.
Shape the dough into a ball and place it in the bowl. Cover with a clean, damp towel and let it rest for 20 minutes to relax the gluten.
Transfer the dough to a floured surface and punch a hole through the center with your thumb. Slowly pinch and stretch the sides to form a ring about 12 inches in diameter.
Slice the ring into 35 equal pieces, about half an ounce each. Keep the pieces in a bowl covered with a towel while you work so they do not dry out.
Roll a piece of dough into a ball and flatten it with your palm. Roll it out with a rolling pin, rotating the dough 90 degrees after each pass to maintain a circle about 4 1/2 inches wide.
Repeat with the remaining dough, keeping the finished wrappers covered with a damp towel until ready to fill.
If storing for later use, coat both sides of each wrapper with starch before stacking to prevent them from fusing together.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store uncooked wrappers in the refrigerator for up to 2 days, layered with starch to prevent sticking. Freeze for up to 2 months.
Can I make this ahead of time?
The dough can be made a day ahead. Wrap tightly in plastic wrap and refrigerate. Let it come to room temperature before rolling out.
