This homemade dumpling wrapper recipe makes soft, pillowy dumplings the whole family will love. Making wrappers from scratch may seem intimidating, but in reality it's as easy as mixing together flour and water. This dough is versatile and can be used for many different dumpling recipes; just follow each specific recipe for how thick to roll the dumpling wrappers for each. Double, triple, or further scale this recipe to make as many wrappers as you need.
Try using the homemade dumpling wrappers for a variety of fillings. Our Test Kitchen developed these flavorful Korean Tofu and Kimchi Mandu and crispy Japanese Pan-Fried Chicken Gyoza using this dumpling wrapper recipe. Try making a batch of dumplings for dinner tonight! Customize your finished dumplings with any filling you like. Filled dumplings freeze beautifully and can be cooked directly from frozen. Making homemade dumplings is easy to master.
Ingredients
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1½ cups all-purpose flour
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½ cup water
Directions
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Place the flour in a medium bowl. Slowly add the warm water and mix until a smooth dough forms. If dough seems sticky, add a bit more flour (start with 2 Tbsp. and go up to ½ cup total if needed); mix again until the dumpling wrapper dough is smooth.
Test Kitchen Tip: You can substitute whole wheat flour or a gluten-free all-purpose blend for the all-purpose flour, but you might need to add 1 to 2 Tbsp. additional water to reach the desired consistency.
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Turn the dough out onto a lightly floured surface and knead until smooth, about 3 to 4 minutes. Cover the dumpling wrapper dough and let it rest for 2 minutes.
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Lightly flour the work surface again. Uncover the dough and divide into 24 portions; roll the dough portions into balls. With a lightly flour-dusted rolling pin, roll the dough balls to desired thickness.
Test Kitchen Tip: Dumpling wrappers can vary in thickness depending on the region of origin. For thin wrappers, roll to 1/16 inch thick. For thick wrappers, roll to 1/8 inch thick, and for medium roll halfway between the two measures.
Using a round cutter or drinking glass, cut each into a 3½-inch circle and trim excess dough from edges (do not stack the cutouts). Reroll scraps if you need more than 24 wrappers.
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If you don't plan on using the wrappers right away, cut 4-inch squares of parchment paper and stack the wrappers between the pieces of parchment. Place the dumpling wrappers in an airtight container and store in the freezer until ready to use. Thaw at room temperature 30 to 60 minutes before using.
Nutrition Facts (per serving)
| 171 | Calories |
| 0g | Fat |
| 36g | Carbs |
| 5g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 170.6 | |
| % Daily Value * | |
| Total Fat 0.5g | 1% |
| Saturated Fat 0.1g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 2.1mg | 0% |
| Total Carbohydrate 35.8g | 13% |
| Dietary Fiber 1.3g | 5% |
| Total Sugars 0.1g | |
| Protein 4.8g | 10% |
| Vitamin D 0mcg | 0% |
| Vitamin C 0mg | 0% |
| Calcium 7.9mg | 1% |
| Iron 2.2mg | 12% |
| Potassium 50.2mg | 1% |
| Fatty acids, total trans 0g | |
| Vitamin D 0IU | |
| Alanine 0.2g | |
| Arginine 0.2g | |
| Ash 0.2g | |
| Aspartic acid 0.2g | |
| Caffeine 0mg | |
| Carotene, alpha 0mcg | |
| Choline, total 4.9mg | |
| Copper, Cu 0.1mg | |
| Cystine 0.1g | |
| Energy 713.9kJ | |
| Fluoride, F 21.1mcg | |
| Folate, total 85.8mcg | |
| Glutamic acid 1.6g | |
| Glycine 0.2g | |
| Histidine 0.1g | |
| Isoleucine 0.2g | |
| Leucine 0.3g | |
| Lysine 0.1g | |
| Methionine 0.1g | |
| Magnesium, Mg 10.6mg | |
| Manganese, Mn 0.3mg | |
| Niacin 2.8mg | |
| Phosphorus, P 50.6mg | |
| Pantothenic acid 0.2mg | |
| Phenylalanine 0.2g | |
| Proline 0.6g | |
| Retinol 0mcg | |
| Selenium, Se 15.9mcg | |
| Serine 0.2g | |
| Theobromine 0mg | |
| Threonine 0.1g | |
| Vitamin E (alpha-tocopherol) 0mg | |
| Tryptophan 0.1g | |
| Tyrosine 0.1g | |
| Valine 0.2g | |
| Vitamin A, IU 0IU | |
| Vitamin A, RAE 0mcg | |
| Vitamin B-12 0mcg | |
| Vitamin B-6 0mg | |
| Vitamin K (phylloquinone) 0.1mcg | |
| Water 35.1g | |
| Zinc, Zn 0.3mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.