Dumpling Wrappers
Store-bought wrappers? Not today. These homemade dumpling wrappers are surprisingly simple to whip up and way more satisfying. You get tender, pliable dough that rolls out like a dream — ideal for all kinds of dumplings, potstickers, or whatever filling adventure you’re planning.
Ingredients
- 320 g all-purpose flour (2½ cups)
- 175 ml very warm water (¾ cup)
Instructions
- In a bowl, create a well in the flour and gradually stir in warm water using a spoon or chopsticks.
- Once a shaggy dough forms, knead with your hands for 2 minutes until it comes together.
- Cover the bowl and let the dough rest for 15 minutes.
- Knead the rested dough for another 5 minutes until smooth.
- Cover again and let it rest at room temperature for 1 hour.
- Divide the dough into small pieces and roll each into thin circles (around 3½ inches wide).
- Dust each wrapper with cornstarch or any flour except all-purpose to prevent sticking.
- Stack gently, cover with cling film, and store in an airtight container.
- Refrigerate and use within 2 days.
Notes
This recipe yields around 42–48 wrappers depending on how thinly you roll them.