Homemade Dumpling Wrappers

35 mins
Serves 32
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Directions

  1. 1Add 300g of all-purpose flour to a bowl on a kitchen scale.
  2. 2Add 300g of all-purpose flour to a bowl on a kitchen scale.
  3. 3Add 300g of all-purpose flour to a bowl on a kitchen scale.
  4. 4Add a pinch of salt for flavor.
  5. 5Add a pinch of salt for flavor.
  6. 6Add a pinch of salt for flavor.
  7. 7Add 150g of just-boiled water to the flour and salt mixture.
  8. 8Add 150g of just-boiled water to the flour and salt mixture.
  9. 9Add 150g of just-boiled water to the flour and salt mixture.
  10. 10Use a spatula to mix the ingredients until a shaggy dough forms.
  11. 11Use a spatula to mix the ingredients until a shaggy dough forms.
  12. 12Use a spatula to mix the ingredients until a shaggy dough forms.
  13. 13Knead the dough in the bowl until a rough dough ball forms, then transfer it to a clean counter.
  14. 14Knead the dough in the bowl until a rough dough ball forms, then transfer it to a clean counter.
  15. 15Knead the dough in the bowl until a rough dough ball forms, then transfer it to a clean counter.
  16. 16Knead the dough for a couple of minutes until it's smooth-ish.
  17. 17Knead the dough for a couple of minutes until it's smooth-ish.
  18. 18Knead the dough for a couple of minutes until it's smooth-ish.
  19. 19Cover the dough ball with a bowl to rest for at least 30 minutes, and up to 2 hours.
  20. 20Cover the dough ball with a bowl to rest for at least 30 minutes, and up to 2 hours.
  21. 21Cover the dough ball with a bowl to rest for at least 30 minutes, and up to 2 hours.
  22. 22Cut the dough in half.
  23. 23Cut the dough in half.
  24. 24Cut the dough in half.
  25. 25Roll the dough into a long log.
  26. 26Roll the dough into a long log.
  27. 27Roll the dough into a long log.
  28. 28Eyeball the middle point of the log and cut it in half. Keep dividing the pieces in half until you have 16 pieces from each half of the original dough.
  29. 29Eyeball the middle point of the log and cut it in half. Keep dividing the pieces in half until you have 16 pieces from each half of the original dough.
  30. 30Eyeball the middle point of the log and cut it in half. Keep dividing the pieces in half until you have 16 pieces from each half of the original dough.
  31. 31Pinch each piece of dough between your thumb and index finger while rotating to form a round shape.
  32. 32Pinch each piece of dough between your thumb and index finger while rotating to form a round shape.
  33. 33Pinch each piece of dough between your thumb and index finger while rotating to form a round shape.
  34. 34Put a round piece of dough on your counter, add a little bit of flour, and flatten it with your palm. Flip it over so both sides are covered in flour.
  35. 35Put a round piece of dough on your counter, add a little bit of flour, and flatten it with your palm. Flip it over so both sides are covered in flour.
  36. 36Put a round piece of dough on your counter, add a little bit of flour, and flatten it with your palm. Flip it over so both sides are covered in flour.
  37. 37Place the rolling pin over the center of the dough, apply pressure, and roll towards yourself.
  38. 38Place the rolling pin over the center of the dough, apply pressure, and roll towards yourself.
  39. 39Place the rolling pin over the center of the dough, apply pressure, and roll towards yourself.
  40. 40Rotate the wrapper about 15 degrees, place the rolling pin back on the center, and roll towards yourself. Repeat this motion until the dumpling wrapper is about 3 inches in diameter.
  41. 41Rotate the wrapper about 15 degrees, place the rolling pin back on the center, and roll towards yourself. Repeat this motion until the dumpling wrapper is about 3 inches in diameter.
  42. 42Rotate the wrapper about 15 degrees, place the rolling pin back on the center, and roll towards yourself. Repeat this motion until the dumpling wrapper is about 3 inches in diameter.
  43. 43Add the dumpling filling and then pleat it to close the dumpling.
  44. 44Add the dumpling filling and then pleat it to close the dumpling.
  45. 45Add the dumpling filling and then pleat it to close the dumpling.

Ingredients

  • 300 g all purpose flour
  • 300 g all purpose flour
  • 300 g all purpose flour
  • Pinch salt
  • Pinch salt
  • Pinch salt
  • 150 g hot (just boiled) water
  • 150 g hot (just boiled) water
  • 150 g hot (just boiled) water

Equipment

bowlkitchen scalespatulakettlerolling pinknifecutting board

Tips

  • Use a kitchen scale for consistent results every time.
  • The dough has a 50% hydration, so scale it up if you're making a lot of dumplings.
  • Do not stack your dumpling wrappers with flour in between, as they will stick. Use cornstarch if you need to stack them.