Homemade Dumpling Wrappers
An easy 2 ingredient dumpling dough recipe to make your own homemade dumplings wrappers, perfect for steamed dumplings and potstickers.
Homemade dumpling dough is a versatile recipe to have under your belt. It’s very simple with only two ingredients, and you can fill them with your favourite ingredients and serve them with your favourite dipping sauces or in soups.
Try these yummy plant-based mushroom and kale potstickers!
Dumpling Dough vs Wonton Dough
Dumpling dough and wonton dough can seem similar and they are both used to hold ingredients in little dough parcels. However, wonton dough is more enriched as it generally includes eggs.
Dumpling dough on the other hand is only made up of flour and water and is, therefore, easier to make and can be used for vegan and vegetarian recipes. The flour used in dumpling dough can be a mix of wheat flour and starch such as tapioca, but for this recipe, it is just made with wheat flour.
How To Make Dumpling Dough
Dumpling dough is simply flour and water, though the water is hot when added to the flour. This helps to soften the dough, as the hot water precooks the starch in the flour a bit. This process is called starch gelatinisation.
All-purpose flour is fine to use for this dumpling dough, I use one with a lower protein level of about 10%.
Pour the hot water into the flour and use a fork to combine it into a shaggy dough. The dough will be very hot at this stage, so leave it to cool for a minute or two before switching to your hands to gather it into a ball. Tip the ball onto a lightly floured bench and knead it for another two minutes until smooth.
Cutting The Dumpling Dough
There are two options for cutting the dumpling dough – individually or the dough can be rolled with a pasta machine, and then cut out.
Individual Dumplings
Leave the dough to sit for 5 minutes, then roll it out into a long 40cm length. Cut this length of dough into 40 x 1cm pieces.
Pasta Machine Dumplings
The dough can also be rolled through a pasta machine in thin sheets until it is nearly see-through. Cut the dumpling wrappers with a large cookie cutter or wide mason jar lid.
Rolling The Individual Dumpling Wrappers
A cut piece of dumpling dough can be rolled out into a thin circle that is almost see-through, on a lightly floured bench. Using a large cookie cutter or wide mason jar lid can help to create a more even circle. Any leftover dough on the sides can be gathered into a ball and re-rolled later.
If the dough feels tough or pulls back when rolled, leave it to rest for 5 minutes before trying again.
After rolling each dumpling, flour it generously before stacking the wrappers on a plate. It’s best to roll just a few dumpling wrappers at a time and fill them rather than rolling every wrapper. Rolling and stacking too many runs the risk of the wrappers sticking to each other in the pile.
When getting ready to roll the dumplings, dust the excess flour off the wrapper to make it easier to seal.
Fill the dumpling wrappers by scooping 1 teaspoon of your favourite filling onto a dumpling wrapper. Fold the other half over and press to secure the edges, making sure it is all properly sealed tightly.
The dumplings can be steamed for 7-8 minutes in a steamer. Once steamed, they can be pan-fried too, to make potstickers.
Leftover dumpling wrappers can be frozen in an airtight container. Ensure each piece is dusted with flour. Let the wrappers defrost at room temperature for 30-45 minutes before using.
Looking for more steamed doughs? Try Sourdough Bao dough to make steamed buns!
Homemade Dumpling Wrappers
An easy 2 ingredient dumpling dough recipe to make your own homemade dumplings wrappers, perfect for steamed dumplings or fried potstickers.
Ingredients
- 250g all-purpose flour
- 130ml just boiled water
Instructions
- In a large bowl add the flour and the boiled water. Combine it together with a fork into a shaggy dough. Leave it to cool for a minute or two until it's not too hot to touch, then knead the dough into a ball. Leave it to rest for 10 minutes.
- Tip the dough onto a clean bench and knead it for a couple of minutes until it becomes a smooth ball.
- Roll the dough into a length between 35 and 40cm. Cut the length into 35 to 40 one-centimeter pieces.
- Roll a piece of dumpling dough into a thin circle that is almost see-through, on a lightly floured bench. Using a large cookie cutter or wide mason jar lid can help to create a more even circle. Any leftover dough on the sides can be gathered into a ball and re-rolled later. If the dough feels tough or pulls back when rolled, leave it to rest for 5 minutes before trying again.
- Alternatively, instead of individually rolling each dumpling, the dough can be fed through a pasta machine until almost see-through. After rolling each piece, lay it on a generously floured bench and cut out individual dumpling wrappers using a large cookie cutter or wide mason jar lid.
- After rolling and cutting each dumpling wrapper, flour each piece generously before stacking the wrappers on a plate. It's best to roll just a few dumpling wrappers at a time and fill them rather than rolling every wrapper. Rolling and stacking too many runs the risk of the wrappers sticking to each other in the pile.
- Fill the dumplings by scooping 1 teaspoon of your favourite filling onto a dumpling wrapper. Fold the other half over and press to secure the edges, making sure it is all properly sealed. tightly. The dumplings can be steamed for 7-8 minutes in a bamboo steamer. Once steamed, they can be pan-fried too, to make potstickers.
- Left-over dumpling wrappers can be frozen in an airtight container. Ensure each piece is dusted with flour. Let the wrappers defrost at room temperature for 30-45 minutes before using.
Nutrition Information:
Yield: 40 Serving Size: 1Amount Per Serving: Calories: 23Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 5gFiber: 0gSugar: 0gProtein: 1g
