Homemade dumpling wrappers (饺子皮)

Method7 steps · about 1 hr 20 min

1. 1

   Step 1: Gradually add the 130 ml water to the 250 g dough flour, stirring with chopsticks or a spatula until no loose flour remains. Combine and knead by hand into a rough, medium-firm dough. Adjust with a little extra water or flour only if needed for that texture. Cover and rest for 10–15 minutes, checking from 10 minutes.

   Check first wrapper-dough rest · 10 minUses 250 g all-purpose flour for the dough · 130 ml room-temperature water for the dough · A little extra flour, only if needed to adjust dough texture · A little extra water, only if needed for a medium-firm dough

2. 2

   Step 2: Knead the rested dough from step 1 again until smooth.

   Uses rested rough wrapper dough

3. 3

   Step 3: Cover the smooth dough from step 2 and rest again for 30–60 minutes, checking from 30 minutes, until soft and easy to roll.

   Check softened wrapper dough · 30 minUses smooth wrapper dough

4. 4

   Step 4: Form the softened dough from step 3 into a loop and divide into four equal parts. Keep three parts covered. Roll the first part into a rope and cut it into 7–8 equal pieces.

   Uses soft rested wrapper dough

5. 5

   Step 5: Press each small piece from the first quarter in step 4 into a disc with your palm. Roll each into a thin round wrapper, leaving the centre slightly thicker than the edge: roll halfway over the disc, turn it a little and repeat. Dust with extra flour if it sticks.

   Uses Seven or eight pieces cut from the first of four equal dough parts · Extra flour for dusting the first wrapper group

   
6. 6

   Step 6: Repeat the rope-cutting and rolling in steps 4–5 with the three covered dough parts from step 4, keeping unused dough covered. This makes about 30 wrappers, with 7–8 from each of four dough parts. If rolling for immediate dumpling assembly, work in groups of fewer than 10 wrappers so they stay supple.

   Uses First seven or eight rolled wrappers · Remaining three of four equal dough parts · Extra flour for dusting the remaining wrapper groups

7. 7

   Step 7: Use the plain uncooked wrappers from step 6 promptly in a separately prepared dumpling recipe. If freezing them, dust between each wrapper with extra flour, stack and seal in an airtight bag, squeezing out excess air. Thaw in the refrigerator and use straight away. These wrappers still need filling and cooking in the chosen dumpling recipe.

   Uses plain uncooked dumpling wrappers · Extra flour between wrappers, only if freezing them