Dumpling Wrappers Recipes

HOMEMADE DUMPLING WRAPPERS (饺子皮)

Steps:

• Add water to the flour gradually. Gently mix with a pair of chopsticks / spatular until no more loose flour can be seen. Then combine and knead with your hand. Leave to rest covered for 10-15 minutes then knead it into a smooth dough (see note 2).
• Cover and rest the dough again for 30-60 minutes until it becomes soft (Chinese cooks would say "as soft as an earlobe").
• Make a loop with the dough then divide it into four parts. Roll one part (cover the rest to prevent them from drying out) into a rope then cut into 7-8 equal sections.
• Press each piece into a small disc with the palm of your hand. Then use a rolling pin to flatten it into a thin disc. Dust with flour if the dough sticks (Please refer to the video below).
• Use the fresh wrappers immediately. If you wish to freeze them for later, sprinkle extra flour in between each wrapper. Pile them up then place into an air-tight plastic bag (squeeze out the air as much as possible). Defrost in the fridge then use them straightaway.

DUMPLING WRAPPERS

Steps:

• To make the dough in an electric mixer, place the flour in the work bowl of the mixer and slowly mix in the boiling water with a dough hook and then add the cold water to form a dough. Transfer the dough to a lightly floured work surface and knead for an additional 5 minutes by hand, or until it is soft and smooth. Divide the dough in half and then roll into 2 cylinders (about 1 inch in diameter). Cover the cylinders with plastic wrap and let rest for 30 minutes. Alternatively, to make the dough by hand, place the flour in a large bowl and slowly stir in the boiling water. Then add the cold water and mix until well combined. Turn out the dough onto a lightly floured work surface and knead for 10 minutes, or until the dough is soft and smooth. Divide the dough in half and then roll into 2 cylinders (about 1 inch in diameter). Cover the cylinders with plastic wrap and let rest for 30 minutes.
• Use a sharp knife to cut each of the cylinders into 26 rounds, and cover the rounds with plastic wrap when not working with them so that they don't dry out. Roll each round into a ball. Then on a lightly floured work surface, flatten each ball into a 3-inch-wide disk, first with the palm of your hand and then using a mini rolling pin and working in a circular motion. The wrappers will keep in the refrigerator wrapped in plastic wrap for up to 2 days.

DUMPLING WRAPPERS

Steps:

• Mix a small pinch of salt with flour, dig a hole in center and then stir the water in. Mix the flour with water with chop-stickers during the process so you can adjust the water amount if necessary. Then knead the dough for 8-10 minutes with a stand mixer or by hand until the dough is almost smooth. Cover and rest for 15 minutes. Then re-knead the dough for 2-3 minutes so we can get a very smooth dough. Cover and continue resting for 1 hour.
• Dig a small hole in the center of the ball. Shape it to a large circle round. Cut so we will end up a long log.
• Shape the log around 3cm in diameter. Divide the long log into small dumpling dough pieces (each around 10g). Dust each of them so they will not stick together.
• Before rolling out your dumpling wrappers, dust your working surface again. Take one piece of dough and press it to a round disc. Rotate the wrapper when moving your rolling pin. Repeat the process, rotate the wrapper-roll and rotate the wrapper-roll. The wrappers will have thicker center and thinner edges naturally. You can refer to this video for the process.
• This process might be quite difficult at the very beginning. Just keep trying. You will end up with perfect homemade dumpling wrappers.

DUMPLING WRAPPER RECIPE: A HOMEMADE ASIAN FAVORITE

Steps:

• Measure out 2 cups of all-purpose flour into a large mixing bowl. Slowly pour water into the flour, mixing the two gradually with a spatula until you have no more water remaining.
• Combine flour and water before using your hands to knead the dumpling dough into a ball shape.
• Cover the dough to stop it from drying out, then leave it to rest for 15 mins.
• After resting, remove the ball from the mixing bowl and place it onto a floured surface.
• Vigorously knead the dough for a further 10 mins until it has a slightly elastic texture. Add more flour if it's too moist and more water if it's too dry.
• When you're happy with the consistency, cover your dough again and leave it to rest for one hour.
• Once the dough has rested, slice it into four evenly sized pieces.
• Take one piece and use a rolling pin to flatten before dividing it into eight pieces. Leave the rest of the dough covered while you roll out individual pieces.
• Flatten each piece again, using either a rolling pin or, better yet, a tortilla press. Liberally coat the dough with flour to stop any sticking.
• You're aiming to create a super-thin dumpling skin, so the thinner, the better!
• Pile completed dumpling wrappers to the side, and work your way through the dough until you have none left.
• Once you flatten out all of your dumpling wrappers, you can store them away for later or start filling them up with juicy Asian style fillings!

HOMEMADE DUMPLING WRAPPERS

Steps:

• Place flour in a large bowl, and make a well in the center. Add water to well, and mix together flour and water with your hands using a circular motion. Once dough comes together and is ragged, transfer to a lightly floured surface. Knead until smooth and pliable, 1 to 2 minutes. Cover with a damp dish towel, and let rest 30 minutes or refrigerate up to 8 hours. (Dough can be frozen up to 1 month; thaw at room temperature before using.)
• Cut dough into 8 pieces, and roll each into a log 1 inch thick and 10 inches long. Cut each log into 10 pieces. Keeping remainder covered with a damp cloth, roll out each piece into a 3-inch round on a lightly floured surface.

HOMEMADE DUMPLING WRAPPERS FOR WONTONS, GYOZA & CO

Steps:

• *Note: Check out the recipe video + step-by-step guide above for visual instruction!
• Whisk together the flour and salt in a bowl. Pour in the hot water and mix with chopsticks until the liquid has been absorbed by the flour. Place the dough on a working surface and knead with your hands for about 3-5 minutes until a smooth and soft dough forms. Then form the dough into a ball, wrap it tightly in cling film and refrigerate for 30 minutes. (If making gluten-free dough continue with the next step immediately; do not chill it).
• After the chill time, divide the dough into 2 or 4 pieces and wrap each piece in cling foil again. Start with one piece at a time and put the others back in the refrigerator to prevent them from drying out. Roll one piece out on a lightly floured work surface to be about 2 mm thick.
• To make wonton wrappers, cut out squares with a pizza cutter (approx. 3"x3", 7.5x7.5-cm). Or to make gyoza wrappers, cut out circles, using a round glass or cookie cutter (approx. 3-4", 8-10-cm diameter). Use leftover dough to cut out more wrappers. Then fill and fold however you like (or stack them up for later use*).
• Remove the next dough portion from the refrigerator and repeat this process to make more wrappers.

HOMEMADE DUMPLING WRAPPERS

Steps:

• Place the flour in a large bowl and set the bowl on a damp kitchen towel so it won't slip. Add the hot water in a steady stream while stirring with chopsticks or a fork. Stir until all the flour is hydrated and the mixture becomes shaggy. Let stand until cool enough to handle, 2 to 5 minutes.
• Use your hands to gather and knead the shaggy mass into a ball in the bowl. Turn out onto a work surface and knead until slightly elastic, 5 to 10 minutes. The dough should be tacky but not sticky, and it won't look completely smooth. If it sticks to the surface, flour the work surface lightly and continue kneading. Knead into a ball and cover loosely with a clean damp kitchen towel or plastic wrap. Let stand for at least 30 minutes or up to 1 hour.
• Divide the dough in half. Roll one piece to a 1/16-inch thickness. You shouldn't need to flour the surface while rolling, but do so if the dough is sticking. Once the dough is thin enough, lift it off the surface, flour the surface lightly, and place the dough back down. Cut out 3 1/2-inch rounds as close together as possible, then gather the scraps and cover the rounds with the damp kitchen towel or plastic wrap. Repeat with the remaining dough and knead those scraps with the first batch of scraps, then let rest for 5 minutes before rerolling and cutting. (See Note for a more traditional way to roll the wrappers.) Use the wrappers immediately for dumplings, such as chile crisp dumplings.

HOMEMADE DUMPLING WRAPPERS

Steps:

• Measure the flour and salt into the bowl of an electric stand mixer fitted with a dough hook.
• Slowly add the boiling water.
• Keep mixing until all of the water is incorporated.
• Add more water as necessary until the mixture comes together into a dough.
• Knead on low-medium speed for 5-10 minutes, or until the dough is soft and smooth.
• Divide the dough into two pieces.
• Shape both pieces of dough into a ball.
• Use your thumbs to poke a hole in the centre of the dough to create a bagel or donut shape.
• Cover each piece of dough with cling film.
• Set the dough aside on the kitchen counter for about 30 minutes to rest.
• Lightly flour your work surface.
• Unwrap the cling film from the dough.
• By this stage, the dough should be moist and sticky on the surface.
• Cut into the dough so that it is now a long log in shape.
• Roll the dough lightly in the flour so that it is no longer sticky.
• Cut small pieces from the dough, about 15 g/0.5 oz each.
• Roll each piece of dough into a ball, and roll out the dough into a round shape measuring about 10 cm/4 inches in diameter.
• Ideally, the edges of the dough should be thinner than the centre, but it is fine if dumpling wrapper is the same thickness all over. In which case, you could also roll out the dough into a thin sheet and use a cookie cutter to cut out rounds from the dough.

MANDU-PI/DUMPLING WRAPPERS

Steps:

• Combine 2 cups of flour, salt, and water in a large mixing bowl. Mix with a wooden spoon until it turns into a lump. Then knead it by hand for a few minutes until the dough gets a little softer. Put it in a plastic bag to keep it from the air and let it sit for 10 to 30 minutes on the kitchen counter.
• Take the dough out of the plastic bag. It will be a little softer and moist and easier to handle. Knead it for 5 to 7 minutes, until it's smooth and elastic.
• Place the dough on a cutting board dusted with a bit of flour and divide it into 2 equal pieces. Put one half into the plastic bag to keep it from getting dried out as your work on the other half.
• Cut the piece of dough into 8 equal sized pieces. Roll each piece out with a rolling pin into 5½ to 6 inch round circle disks. They should be a little thinner on the edges than in the middle, because we'll eventually be pinching the edges together when we make mandu, so you don't want them too thick and doughy.
• Take the second half out of the bag and make mandu wrappers out of it using the same method.
• Use them right away to make mandu, or freeze them for later.

HOMEMADE GYOZA WRAPPERS

Steps:

• Mix the sea salt with the just boiled water until fully dissolved. Add it with the flour to the bowl of your stand mixer and knead (using the dough hook) for 10 minutes, until you have a smooth dough.
• Form with your hands in two rolls, wrap in plastic foil and let it rest for 30 minutes (up to one day) in your fridge.
• Sprinkle cornstarch on your working area (prevents the dough from sticking) and roll out the dough using a rolling pin or pasta maker to ~2mm (1/16 inch).
• Cut out 8cm/3inch circles using a cookie cutter (use a reversed drinking glass if you don't have a round cookie cutter). Sprinkle more cornstarch on the wrappers before you stack them.
• Knead the dough scraps together and repeat until no dough is left. Refrigerate the wrappers in plastic foil for up to one day. You can use them to make this Tofu Dumpling Recipe or any other dumpling recipe.

CHINESE PORK DUMPLINGS

Steps:

• Combine 1/2 cup soy sauce, rice vinegar, 1 tablespoon chives, sesame seeds, and chile sauce in a small bowl. Set aside.
• Mix pork, garlic, egg, 2 tablespoons chives, soy sauce, sesame oil, and ginger in a large bowl until thoroughly combined. Place a dumpling wrapper on a lightly floured work surface and spoon about 1 tablespoon of the filling in the middle. Wet the edge with a little water and crimp together forming small pleats to seal the dumpling. Repeat with remaining dumpling wrappers and filling.
• Heat 1 to 2 tablespoons vegetable oil in a large skillet over medium-high heat. Place 8 to 10 dumplings in the pan and cook until browned, about 2 minutes per side. Pour in 1 cup of water, cover and cook until the dumplings are tender and the pork is cooked through, about 5 minutes. Repeat for remaining dumplings. Serve with soy sauce mixture for dipping.

EASY HOMEMADE DUMPLING WRAPPERS

Steps:

• Add flour to a large mixing bowl.
• Heat water to just below a boil, then slowly add water to the flour.
• Whisk together using a fork or chopsticks until a shaggy dough is formed.
• Next, use your hands to knead the dough into a ball with very little (if any) flour remaining in the bowl. (If the dough is too hot for your hands, allow it to cool first.)
• Cover the bowl with a kitchen towel and rest for at least 30 minutes, up to one hour.
• Once the dough is rested, remove it from the bowl and place on a clean surface.
• Divide the dough in half.
• Using a rolling pin, gently roll the dough out until you have achieved a very thin, even sheet. The thinner the dough, the easier it is to fold into a dumpling.
• The dough shouldn't stick to the roller or to the surface, but if it does, just sprinkle more flour to prevent sticking.
• Tip: If you own a pasta roller/sheeter, this is a very useful tool for achieving a uniform thickness. Feel free to run your dumpling dough through the pasta machine.
• Once you have a thin sheet of dough (about 1/16th of an inch thick), use a large circle cookie cutter or another sharp circular object to cut out circles that are roughly 3-inches in diameter.
• Do this until all of the dough has been cut.
• Take any dough scraps and combine them together, then roll out again, and repeat until all dough is used up.