Homemade Dumpling Wrappers Recipe

Dumplings originated from the ancient Chinese "jiaozi," originally named "jiao er," a traditional Han Chinese staple that dates back over 1,800 years. Invented by Zhang Zhongjing, a native of Nanyang (now Dengzhou, Henan Province) during the Eastern Han Dynasty, they were initially used as medicine. Dumplings, also known as "shuijiao," are deeply loved by the Chinese people and are a staple in northern Chinese cuisine and local snacks, as well as a festive food. The dumpling wrapper is made primarily from flour and other ingredients, and the process of making them is not overly complicated.

8 Reviews
8 Comments
POSTED:24/06/2024
Level:Easy
Yield:2-3 servings
Total:50 min
(includes chilling time)
Active:5 min

Making dumpling wrappers at home is easier than you might think. Besides being simple and convenient for all ages, the variety of fillings and flavors also makes them highly enjoyable. Today, let's briefly introduce how to make dumpling wrappers.


1.Which type of flour to use?

High-gluten flour, also known as bread flour or strong flour, is milled from the center of the wheat kernel, known as the wheat endosperm. It's considered the best part of wheat for flour production because it has the highest gluten content and protein levels. Using high-gluten flour to make dumpling wrappers is ideal because it provides strong elasticity. This results in wrappers that are both resilient and less likely to tear during cooking. Dumplings made with high-gluten flour maintain their texture and do not easily become mushy when boiled.

If you can't buy bread flour, you can substitute all-purpose flour instead.


2.How to store dumpling wrappers?

①Cover with plastic wrap or a damp cloth: Cover the dumpling wrappers with a layer of plastic wrap or a damp cloth to maintain their moisture and softness, preventing them from drying out.

②Use paper towels: Place a few dry paper towels on top of the dumpling wrappers, then place them in a sealed bag, squeeze out excess air, and seal the bag. This method helps maintain the softness and moisture of the dumpling wrappers, preventing them from drying out.

③ Layered stacking: Separate and stack the dumpling wrappers one by one, using a food storage bag or plastic wrap to wrap them, ensuring that the wrappers do not stick together. This method prevents the dumpling wrappers from sticking and maintains their freshness.


3.How to make dumpling wrappers chewy?

①Adding a moderate amount of salt when kneading dough can enhance the gluten strength of the dough. Many brands of noodles purchased by everyone contain a certain proportion of salt, specifically to make the noodles more resilient and chewy.

②Egg whites contain a significant amount of protein, and adding them to flour when kneading dough also enhances the gluten strength of the dough. When proteins encounter hot water, they contract, which helps dumpling wrappers maintain their elasticity and reduces the likelihood of tearing. Additionally, this contraction helps keep the cooking water clear when boiling dumplings.

③To make dumpling wrappers from flour, you must first add water to knead the dough. The typical ratio of flour to water is 1:0.5, but the water absorption and moisture content vary for each type of flour. When kneading the dough, adjustments may be needed based on the actual conditions.

④After kneading the flour into dough, it should be kneaded thoroughly until smooth and free of air bubbles. A smooth and delicate dough will produce dumpling wrappers that are less likely to break during rolling.


4.How long can dumpling wrappers be stored?

①Dumpling wrappers can be stored for 3-5 days under refrigeration. The low temperature in the refrigerator helps inhibit bacterial and microbial growth, thereby extending the shelf life of the dumpling wrappers. However, for best quality, it is recommended to use the wrappers as soon as possible.

②Dumpling wrappers can be stored for around 1-2 months under freezing conditions in the refrigerator. The low temperature of freezing effectively inhibits the growth of bacteria and other microorganisms, thereby extending the shelf life of the dumpling wrappers.


Making dumpling wrappers from scratch couldn't be simpler! With the guide I'm about to introduce, you'll easily learn this skill in no time.

INGREDIENTS

MAIN INGREDIENTS

  • 500g of flour

ACCESSORIES

  • One spoonful of salt
  • 260g of lukewarm water

DIRECTIONS

STEP 1

Let's start by kneading the dough. Pour 500 grams of flour and one spoonful of salt into a bowl. Salt enhances the gluten strength of the flour.

Tip:

①It's best to choose high-gluten natural flour for making dumpling wrappers. This ensures elasticity and retains a rich wheat flavor, while being natural and healthy.

②Adding one percent salt not only enhances the gluten strength of the flour but also prevents the dumplings from sticking to the pot when cooked.

How to make dumpling wrappers with high-gluten natural flour and a little salt for elasticity and flavor.

STEP 2

Next, add 260 grams (milliliters) of lukewarm water. Lukewarm water will make the dough slightly softer and easier to work with.

Add 260g of lukewarm water to make dough softer and easier to work with.

STEP 3

Stir with chopsticks until the mixture forms lumps, then knead the dough by hand.

Knead dough by hand after mixing with chopsticks.

STEP 4

Just a few simple kneads until the dough forms a ball.

Knead dough gently until forming a ball.

STEP 5

After resting for half an hour, take it out and knead it for just a few dozen times, about one or two minutes, until the dough becomes very smooth.

Tip:

After the dough has rested for a certain amount of time, if it has properly risen, its volume will increase by about twice the original size. Alternatively, lightly press the dough with your finger; if the indentation remains after you remove your finger, the dough is ready.

Knead dough after resting; wait for it to rise and double in size or use finger test.

STEP 6

The dough that has just finished resting and has formed a round shape: we directly poke a hole in the center, then slowly stretch it outward, forming a round dough ring.

Dough is shaped into a ring by poking a hole in the center and stretching it outward.

STEP 7

Once it's stretched to about the same thickness, we cut it into four pieces, making it easier to portion into smaller dough balls.

Dough is stretched and cut into four pieces for smaller portions.

STEP 8

Take one piece and cut it into 8-10 gram portions on a cutting board. Cover the remaining pieces with a damp cloth to prevent them from drying out.

Cut one piece into 8-10 gram portions; cover the rest to avoid drying out.

STEP 9

After cutting, flatten each portion into round and flat small dough balls. This helps to roll out round dumpling wrappers more effectively.

Flatten dough portions into small balls for easy round dumpling wrappers.

STEP 10

Then you can start rolling out the dough. Use one hand to rotate the dough and the other hand to roll it back and forth. This way, the dumpling wrapper is done!

Tip:

This method produces dumpling wrappers that are thicker in the middle and thinner at the edges, which enhances the texture. However, achieving perfectly uniform shapes and sizes for each wrapper takes practice.

Roll out dumpling dough by rotating and rolling with one hand. Thicker middle, thinner edges for texture. Practice for perfect shapes.

Recipe analyzer

  • Recipes: Homemade Dumpling Wrappers Recipe
  • Main Ingredients:3
  • Servings per recipe:1
  • Servings size:766 g
Nutritional Summary of Recipe
Amount per 760 g= 1 serving(s)
  • Energy (calories):1820 kcal
    83%
  • Protein:51.65 g
    95%
  • Fat:4.9 g Why gray?
    10%
  • Carbohydrates:381.55 g
    155%
Calorie breakdown
  • Protein: 11%
    209 kcal
  • Fat: 2%
    41 kcal
  • Carbohydrates: 86%
    1572 kcal
The chart shows the percentage of calories intake (energy) coming from the respective macronutrients (fats, protein and carbohydrates).
Omega 6 : Omega 3
1:1
20:1
Both fatty acids are essential, but nowadays the majority of western diets include excessive amounts of Omega 6 acid.

The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.

8 REVIEWS

Review
Your rating:
MeganOctober 29, 2024

The dumpling skins I made were similar to the ones I had at the Chinese restaurant, thanks to the recipe.
BillyOctober 17, 2024

This recipe for homemade dumpling skins is easy and great for making your own dumplings.
reply:
October 19, 2024
Thank you very much, I hope you enjoy making dumplings.
BrittanyOctober 05, 2024

What should I do if I can't roll out the dumpling skin?
reply:
October 07, 2024
You can practice more, first knead the dough into a smooth ball, then use a rolling pin to roll it from the center to all sides, turning the dumpling skin as you go.
WillieSeptember 20, 2024

What should I do if the dough is too hard?
reply:
September 23, 2024
You can add some water in moderation, a small amount at a time, and then continue to knead the dough until it reaches the right level of softness.
thomasJuly 23, 2024

I love the easy steps in this recipe and the high quality dumpling skins that can be made with common ingredients.
jieJune 27, 2024

No more worrying about not being able to buy dumpling skins.
adamJune 27, 2024

This dumpling skin recipe is great, I love it and it's perfect for dumplings!
jiaojiaoJune 27, 2024

I finally learned how to make dumpling skins.
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