Korean Homemade Dumpling Wrappers (Mandu-pi)

Method6 steps · about 1 hr 25 min

1. 1

   Step 1: To make the dumpling dough, mix flour, sweet rice flour, and cornstarch in a large mixing bowl.

   Uses 4 cups (480 g) all-purpose flour (or plain flour) · 3 tbsp (24 g) sweet rice flour (chapssal-garu) · 2 tbsp (16 g) cornstarch

2. 2

   Step 2: Add oil and water; mix with a spoon. Do not add all the water at once. Gradually add water until it forms a rather thick dough. You can add more water if needed.

   Uses 2 tbsp (30 ml) vegetable oil · 1 1/2 cup (360 ml) warm water (+ 2 tbsp more, if needed)

3. 3

   Step 3: Knead the dough with your hand for 2-3 minutes until smooth. Wrap in plastic and let the dough rest for 30 minutes in the room temperature or a few hours in the fridge. Bring to a room temperature before you roll out.

   Rest Dough · 30 minUses mixed dumpling-wrapper dough

4. 4

   Step 4: Roll the dough into a long log with about 1 1/2-inch in diameter.

   Uses rested dumpling-wrapper dough

5. 5

   Step 5: For large 5-inch wrappers, divide the dough evenly into 40-45 pieces. For smaller 4-inch wrappers, divide evenly into 55-60 pieces. Weigh the whole dough and divide by your chosen count to portion consistently.

   Uses prepared wrapper-dough log

6. 6

   Step 6: Roll each dough pieces into a round wrapper with a small rolling pin, about 5-inch in diameter. Dust with flour before you put the next wrapper on top to prevent from sticking.

   Uses all-purpose flour for dusting wrappers · equally divided wrapper-dough pieces