Homemade Dumpling Wrappers

Make homemade dumpling wrappers from scratch with this easy recipe with step-by-step photos. These dumpling wrappers are perfect for potstickers or gyozas.

Homemade Dumpling Wrappers

The secret to the most perfect dumplings start with the dumpling wrappers. Homemade dumpling wrappers have a thicker and chewier texture, which makes the dumplings more interesting to eat. And because they are more robust than ready-made dumpling wrappers, the dumplings taste more substantial and filling.

So if you have some time up your sleeves, it is definitely worth making your dumpling wrappers from scratch!

What is a Dumpling?

A dumpling is generally a small piece of dough wrapped around a filling. For example, Chinese Potstickers and Japanese Gyozas are both dumplings.

Dumplings can also be just made from dough, such as German or Austrian Knödel.

Chinese Potstickers vs Japanese Gyozas

The following dumpling wrapper recipe can be used to make both potstickers and gyozas.

Chinese Potstickers tend to be bigger than Japanese Gyozas, and they also have a thicker dumpling wrapper.

Homemade Gyoza Wrappers

If you want to make your own gyoza wrappers, you can use the following dumpling wrapper recipe, but roll them out more thinly.

Dumpling Wrapper Recipe

This dumpling wrapper recipe is adapted from the wonderful Dumpling Sisters, Amy and Julie Zhang.

All you need is plain flour and boiling water, and a pinch of salt to add some flavour.

The dough needs to rest for just 30 minutes, which is roughly the time you need to prepare your dumpling filling.

How to Make Dumpling Wrappers

Step 1

Make the dough by mixing the flour, salt and boiling water together.

Due to the hot water, it is best to use an electric stand mixer with a dough hook for this task, but a bowl, wooden spoon and good upper-body strength also works. However, once you mix the ingredients together, you will have to wait for the dough to cool down sufficiently before you can handle it.

Knead the dough for about 5-10 minutes on low speed until you have a soft and smooth dough.

Step 2

Divide the dough into two pieces, and roll each piece into a ball.

Use your thumbs to push a hole in the centre of each ball of dough to create a bagel shape.

Wrap each piece of dough in some cling film, and set aside on the kitchen bench to rest for about 30 minutes. During this time, the dough will sweat a little under the cling film (due to the hot water used in the dough).

Step 3

Lightly flour your work surface.

Unwrap one piece of dough, cut into one side so that the dough is now one long log. Roll gently in some flour so that it is no longer sticky.

Cut off small pieces of dough, about 15 g/0.5 ounce each.

Roll a piece of dough into a small ball, and then use a floured rolling pin to roll it out into a round shape, roughly 10 cm/4 inches in diameter.

Ideally, the edges of the wrapper should be thinner than the centre; the centre of the wrapper will hold the filling, so it needs more structure, and the edges will ultimately be pleated together, so you don’t want the edges to be too thick to begin with.

But it is completely fine if the dumpling wrapper has an even thickness throughout. At a pinch, you could even roll the dough out into a thin sheet and use a cookie cutter to cut out rounds. Or see my tips below for using a pasta machine to roll out the dumpling dough.

Using a Pasta Machine to Make Dumpling Wrappers

The Italians use a pasta machine to roll out thin sheets of pasta dough to make ravioli, tortellini and other filled shapes which are, categorically speaking, Italian dumplings.

So it makes complete sense to also use the pasta machine when making Asian-style dumplings. This is especially if you plan to make a large batch of dumplings (which is often the case when you are making dumplings anyway), but I suspect that once you start using a pasta machine to roll out any dough, you will quickly retire your rolling pin!

Some advantages of using a pasta maker to roll out dumpling wrappers are:

• It will be easier to roll out the dumpling dough;
• You will make the dumplings more quickly;
• All of your dumpling wrappers will have a uniform thickness.

How to Use a Pasta Machine to Make Dumplings

To roll out the dumpling wrappers using the pasta machine:

1. Follow the dumpling wrapper recipe as below.
2. Cut each piece of dough into quarters (for smaller, manageable sheets of dough).
3. Run the dough through the widest setting at least twice until you have a smooth sheet of dough.
4. Run the dough through the next setting at least twice, gradually increasing the settings (which will decrease the thickness) until you have the right thickness of dough (see notes following).
5. Use a cookie cutter to cut out shapes from the dough.
6. Gather the scrap pieces of dough in one pile, and when you have enough to make one small ball of dough, gently knead the scrap pieces together until you have a smooth ball of dough.

I have a pasta roller attachment for my KitchenAid stand-mixer, and I find setting 4 to be an ideal thickness for making potsticker dumplings.

If you plan to make gyozas, I recommend rolling the dough through setting 5.

Different brands of pasta makers will have different settings for the pasta roller, so you may have to experiment a little.

Tips for Making Dumpling Wrappers

1. An electric stand-mixer with a dough hook will make light work of these dumpling wrappers, not least because it can knead the dough which will very hot from the boiling water.
2. I also recommend using a pasta roller attachment with an electric stand-mixer to roll out the dumpling wrappers.
3. If you are working alone, I recommend rolling out about 5 dumpling wrappers at a time. If you roll them out in advance and don’t use them quickly enough, they might dry out.
4. As you finish forming the dumplings, place them onto a large plate or tray which has been lightly dusted with flour to stop them from sticking. Alternatively, place the dumplings on a sheet of baking paper.
5. Homemade dumpling wrappers are best used and cooked on the same day they are made.
6. Any leftover, uncooked dumplings can be frozen. Place the dumplings on a sheet pan lined with baking paper, and place the sheet pan into the freezer. Once the dumplings are frozen, you can place them into a ziplock freezer bag.

Dumpling Recipes

To make your own delicious dumplings, try my Pork and Vegetable Potsticker recipe with step-by-step photos!

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Update

This recipe was first published on 4 January 2021. It has been updated with new photos and more comprehensive recipe notes.