Dumpling wrappers are thin, delicate sheets of dough that are perfect for encasing fillings like meat, vegetables, or seafood. Made with just flour, water, and a pinch of salt, they’re easy to prepare and can be steamed, boiled, or pan-fried to create the perfect dumpling texture.
Creating the dumpling wrappers
I prefer to use a pasta roller attachment on my Kitchenaid stand mixer to flatten my dough and proceed with a 4″ circle mold to cut each wrapper into perfectly consistent circle shapes. This makes things so much easier and efficient but you always have the option to roll each wrapper by hand.
Dumpling Wrappers
Dumpling wrappers are thin, delicate sheets of dough that are perfect for encasing fillings like meat, vegetables, or seafood. Made with just flour, water, and a pinch of salt, they’re easy to prepare and can be steamed, boiled, or pan-fried to create the perfect dumpling texture.
Ingredients
Dough
Instructions
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In a bowl, add salt to very warm/almost hot water and stir to dissolve.
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Add flour into the bowl with water and mix using chopsticks just until a shaggy dough forms. Cover with a damp towel and leave for 10-15 minutes.
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Once rested, knead the dough for 8-10 minutes until smooth. If the dough feels too dry add 1-2 tbsp of water to coat your hands and continue working the dough to form a ball.
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Wrap the dough ball in Saran Wrap and let it rest for about 1 hour.
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If using a pasta roller
simply divide the dough into 4 sections, and pass through the pasta roller to get thin sheets. Use a circle cutter mold of approximately 4” to cut perfectly shaped dumplings.
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If rolling dumplings by hand
divide dough into 4 sections and roll each section into a log. Cut log into small 2” pieces and flatten out using your palm and a rolling pin to shape into circles.
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Dust each dumpling wrapper with a bit of flour to prevent sticking.
Note
- Make sure to keep sections of dough covered with Saran Wrap or a towel while shaping dumpling wrappers to prevent the dough from drying out.
