Kelsey Hansen
This homemade dumpling wrapper recipe makes soft, pillowy dumplings the whole family will love.
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.
Credit:Kelsey Hansen
Our Test Kitchen developed these flavorfulKorean Tofu and Kimchi Manduand crispyJapanese Pan-Fried Chicken Gyozausing 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
112cupsall-purpose flour
12cupwater
Directions
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.
additional water to reach the desired consistency.
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.
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.
Reroll scraps if you need more than 24 wrappers.
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.
2,000 calories a day is used for general nutrition advice.
