Thin, pliable homemade wrappers for dumplings
Dumpling Wrappers
Prep Time
25 min
Cook Time
0 min
Total Time
55 min
Servings
8
40 wrappers
Difficulty
Medium
Cost
Budget
$
Recipe at a Glance
Thin, tender dumpling wrappers made from just flour and water. These homemade wrappers are more pliable and flavorful than store-bought for potstickers, wontons, and jiaozi.
Cuisine: Asian, Chinese
Category: Side Dish
Difficulty: Medium
Cost: $
Dietary: Vegan, Dairy-Free
Quick Summary
55 min total time|8 servings|Medium difficulty
Thin, tender dumpling wrappers made from just flour and water. These homemade wrappers are more pliable and flavorful than store-bought for potstickers, wontons, and jiaozi.
AsianChineseVeganDairy-Free
Sarah Chen
(Updated )
Homemade dumpling wrappers have a tender chew and silky texture that store-bought cannot match. The dough is as simple as flour and boiling water, and the rolling gets faster with practice.
Chinese cooking techniques — high heat, quick movement, and precise timing — produce flavors that no other method can match. This recipe captures that magic.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup boiling water
- 1/4 tsp salt
- Extra flour for rolling
- Cornstarch for dusting
- Optional: 1 tsp oil for softer wrappers
Instructions
- 1
Place flour and salt in a bowl. Pour in boiling water and stir with chopsticks until a shaggy dough forms.
- 2
Once cool enough to handle, knead for 5-8 minutes until very smooth and elastic.
- 3
Cover with a damp towel and rest for 30 minutes.
- 4
Roll into a log and cut into 40 equal pieces. Roll each piece into a thin 3-inch circle.
- 5
Dust with cornstarch and stack. Use immediately or store for later.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
All-purpose flourDumpling flour (high-gluten)
More elastic and easier to work with
Boiling waterRoom temperature water
Chewier texture better suited for boiled dumplings
Tips & Storage
Pro Tips
Keep unrolled dough pieces covered at all times to prevent drying.
Roll from the edges toward the center, rotating as you go, for the thinnest wrappers.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Stack with cornstarch between them, sealed in a bag. Refrigerate 2 days or freeze 2 months.
Reheating
Thaw frozen wrappers in the fridge before using. Do not microwave.
Nutrition Facts
Per serving (0mg) · 8 servings
Calories50
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein1g
Carbohydrates0g
Fat10g
Fiber20mg
Sugar0g
Sodium0g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use cold water?
- Hot water makes more pliable wrappers. Cold water makes chewier ones better for boiled dumplings.
- How thin should they be?
- Thin enough to see your hand through slightly—about 1/16 inch for most dumplings.
You May Also Search For
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
View all recipes →