There’s nothing more frustrating than being ready to make dumplings and realizing there are no wrappers in sight. Luckily, this Chinese food staple is easier to make from scratch than most would expect.
With just two pantry ingredients—flour and water—this recipe turns a basic dough into soft, pliable dumpling wrappers that can hold any filling, savory or sweet.
Why Homemade Wrappers Work Better Than Store-Bought
Store-bought options often dry out quickly or stick together, especially if not stored properly.
Homemade wrappers eliminate this issue by allowing control over thickness and size, which makes them ideal for various types of Chinese dumplings like potstickers, shumai, or boiled jiaozi.
The dough is kneaded until smooth and rested before rolling, producing a texture that is both stretchy and easy to shape. Dividing the dough and working in batches prevents it from drying out while using a rolling pin helps create even, round discs that hold their shape during cooking.
Tips for the Best Dumpling Dough
A few simple techniques can make this recipe even more foolproof:
- Resting the dough is essential for gluten development and easier rolling.
- Cover unused dough with a damp towel or bowl to maintain moisture.
- Use a floured surface to prevent sticking while rolling out each wrapper.
Precision also matters. Dividing the dough into uniform 12g pieces ensures consistent wrapper size and cooking time. A floured rolling pin or Chinese dumpling roller can help maintain the right thickness and diameter.
Smart Ways to Use Extra Wrappers
If there are leftover wrappers after assembling dumplings, there’s no need to waste them. Wrap them tightly in plastic and freeze them for up to three months.
Dusting each one with flour and separating them with parchment helps avoid clumping when frozen. When ready to use, thaw them in the refrigerator for best results.
Another clever trick is to repurpose the extras into shortcut scallion pancakes. Lightly brushing them with neutral oil and sprinkling with chopped scallions adds flavor. Stack, roll out, and pan-fry until golden brown for a crispy, savory snack that pairs perfectly with dipping sauces or tea.
Customizing for Different Dumpling Recipes
This versatile wrapper dough can be used for more than traditional Chinese dumplings. It works well for recipes that call for baked or steamed versions too.
Slightly thicker wrappers are better suited for pan-fried or deep-fried dumplings, while thinner ones allow for delicate steamed versions.
Alternative fillings can transform this basic dough into an entirely new experience. Consider using vegetable-based fillings for a lighter bite, or spicy minced meat mixtures for something heartier.
Great for Meal Prep & Family Cooking Nights
One of the biggest advantages of this recipe is how it fits into weekly meal prep. The dough can be made ahead of time and portioned out, making assembly day smoother. Wrappers can be rolled in batches and stored in the fridge or freezer, ready to go whenever inspiration hits.
Making dumplings at home is also a family-friendly activity. Everyone can take part—rolling, filling, and folding—and it’s an easy way to introduce kids to Chinese food culture and cooking.
For added fun, mix and match fillings or create folding challenges for different shapes.
With only flour and water, this dumpling wrapper recipe proves that some of the best recipes are also the simplest. It delivers pliable, durable, and tasty wrappers that adapt to nearly any dumpling filling or technique.
Homemade Dumpling Wrappers
Equipment
- Mixing bowl
- Damp towel
- Chinese rolling pin
- Digital scale (optional)
- Stand mixer with dough hook (optional)
Ingredients
- 4 cups all-purpose flour plus more for rolling
- 1 1/3 cups tepid water
Instructions
- Add the flour to a large bowl. Slowly pour in the water, mixing until a shaggy dough begins to form.
- Knead the dough by hand for about 10 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle in up to 1 tablespoon of extra flour.
- Optional: Use a stand mixer with a dough hook to mix on low speed for the same amount of time.
- Cover the dough with a damp towel or overturned bowl and allow it to rest at room temperature for 1 hour.
- Once rested, divide the dough into 4 equal pieces. Take one piece to work with and keep the rest under a bowl to prevent drying out.
- Cut the working dough into 18 equal-sized pieces (around 12g each, if weighing), and keep them covered with a damp cloth while rolling.
- Lightly flour your surface and roll each piece of dough into a ball. Press it flat with your palm.
- Use a floured Chinese rolling pin to roll each disc into a 3½-inch circle. Rotate the dough a quarter-turn with each roll to maintain a circular shape.
- Fill and shape the dumplings as you go, using each wrapper immediately after rolling for the best results. Continue until all the dough is used.
Notes
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles. Also an aspiring cook we he researches and tries all kinds of different food recipes and shares what works best.