Dumpling Wrappers Recipe (2024)

We love homemade dumplings! You can make these with store bought dumpling wrappers, or you can also make your own! I’ll tell you homemade dumpling wrappers are SO delicious. Here’s how to make it!

What are dumplings?

If you’re here looking for wrappers you probably already know what dumplings are. But just in case you don’t, dumplings are basically cooked dough that’s wrapped around some sort of filling – and there’s a huge variety of them found in many different world cuisines!

Some popular types of dumplings include:

• Jiaozi:Chinese dumplings, typically filled with ground meat and/or vegetables (this is the one this dumpling wrapper recipe is for)
• Gyoza:Japanese dumplings, typically filled with ground pork and vegetables.
• Pierogi:Polish dumplings, typically filled with cheese, potatoes, or meat.
• Kreplach:Jewish dumplings, typically filled with ground meat, cheese, or vegetables.

Chinese Dumpling Wrappers

Chinese dumpling wrappers are basically just thin round sheets of dough made with flour and water.

You can make them at home, or you can usually find them in Asian super markets or even online these days.

If you don’t have the time, you can totally just use store bought – we do this all the time. However, I will say there is definitely a delicious texture difference if you make the wrappers yourself!

Here are some tips for making dumpling wrappers and dumplings at home:

• Use high-quality flour. This will make the wrappers more tender.
• Roll the dough out very thin. The thinner the dough, the more delicate the dumplings will be.
• Don’t overfill the dumplings. This will make them difficult to seal and then they can burst when cooking – and that’s a huge no no.

How to make Chinese Dumpling Wrappers

First, gather your ingredients:

• 2 cups all purpose flour
• 1/2 cup water

Place flour in a mixing bowl, and add the water to the flour gradually. You will want to gently mix until there’s no more lose flour and it forms in to one ball of dough. Knead the dough with your hands for about 5 minutes.

Wet a piece of clean dish towel, and then cover the dough with it. Take a lid and cover the mixing bowl.

Allow the dough to rest covered for about 30 minutes to an hour in room temperature.

Uncover the dough after resting (the dough or you? JK) and the dough should be soft at this point.

Lightly dust a large cutting board or clean counter top. Remove from mixing bowl and place dough on cutting board / counter top and knead it a couple of times until smooth. Cut the dough in to four quarters.

Take one of the four quarters, and roll it in to a long rope / cylinder that’s about 3/4 inch in diameter. Then, using a knife, cut dough rope / cylinder in to 1 inch length.

Roll each piece of dough in to a small ball, and then flatten it to a small disc with your palm. Using a rolling pin, flatten it in to thin discs. If the dough ever starts to get sticky, you can dust with flour.

Repeat with the remaining dough rope.

I recommend using these fresh wrappers immediately to make dumplings (such as my Chinese Pork Dumplings). It’s better to make them in to dumplings and THEN freeze them.

However, if you do want to save it for later for any reason, you will have to dust between each wrapper before stacking them up, wrap with plastic wrap and then place in air tight zip lock bag or container. Then you can keep it refrigerated for about 2 days. Or you can freeze them up to a month.

If you freeze them, they can be easily thawed out by either placing them in the fridge overnight or on the counter for about 30 mins – 1 hour.

Here they are made in to dumplings!

Getting ready to freeze these:

Ones we boiled from fresh pork dumplings made with the fresh wrappers:

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