How to make homemade dumpling wrappers

Method8 steps

1. 1

   Step 1: Choose plain or green wrappers. For plain wrappers, skip this optional spinach (2 ounces) step. For green wrappers, blanch the 2 oz spinach in boiling water, purée and press through a sieve to extract green juice. Add water if needed to measure 2/3 cup liquid, then heat it to about 170°F (75°C). Use this instead of the starting hot water in the next step, then follow the same dough and rolling method.

   Uses 2 ounces spinach · water as needed to blanch optional spinach · water as needed to bring optional spinach juice to 2/3 cup

   
2. 2

   Step 2: Add 2 cups flour to a bowl. Dissolve 1/2 tsp salt in 2/3 cup hot water at about 170°F (75°C), or in the prepared warm spinach liquid for green wrappers. Add the liquid gradually to the flour while stirring with a spoon and checking moisture.

   Uses 2 cups all purpose flour (about 280 grams, more for dusting) · 1/2 teaspoon salt · 2/3 cup hot water for plain wrappers · optional 2/3 cup warm spinach liquid instead of plain water

   
3. 3

   Step 3: When cool enough to handle, squeeze the mixture together and knead with the heel of your hand until smooth but slightly stiff. Adjust with a little extra flour or additional water by the teaspoon, or by wetting your hands, using the authored water range as a guide.

   Uses mixed wrapper dough · extra flour as needed for dough adjustment and dusting · additional water by the teaspoon only if needed

   
4. 4

   Step 4: Cover with a plastic wrap, and let it rest for 30 minutes to an hour. After resting, the dough should feel soft and smooth. (This is a good time to start making the filling.)

   Rest dough until soft and smooth · 60 minUses kneaded wrapper dough

   
5. 5

   Step 5: Shape the dough into a rectangular/oval disk on a lightly floured work surface. Using a sharp knife, cut the dough into 3 long pieces.

   Uses rested dough · extra flour as needed for dough adjustment and dusting

   
6. 6

   Step 6: Roll a piece with both hands to make a thin log, about 1-inch diameter and about 8-inch long. Cover the remaining dough to keep it from drying out.

   Uses one of three dough pieces

   
7. 7

   Step 7: Cut the log into 3/4-inch pieces (about 10–11 per log). Press each cut side into a small disk, dust and roll into a thin 3.5–4-inch circle. Repeat the log shaping and rolling with the remaining two dough pieces. Make a few wrappers at a time if filling immediately, and keep unused dough and wrappers covered.

   Uses dough log · remaining two dough pieces · extra flour as needed for dough adjustment and dusting

   
8. 8

   Step 8: If storing, dust each raw wrapper with cornstarch or potato starch (2–3 Tbsp) before stacking. Wrap the stack and place in an airtight bag; the source allows up to 2 days in the refrigerator. The wrappers can also be frozen. Cook the wrappers as part of the dumpling recipe you use them in.

   Uses rolled raw dumpling wrappers · 2–3 Tbsp starch for dusting as needed