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Not only should you learn how to make authentic wonton wrappers, but dumpling wrappers as well for unlimited Chinese delights. Making dumpling wrappers with a few pantry-friendly ingredients is a breeze with my easy-to-follow guide. Learn how to make soft but durable dumpling wrappers that will not easily break.
What Are Dumpling Wrappers?
The dumpling wrapper or dumpling skin is typically made of two main ingredients: plain wheat flour and water.
This is a key component of Chinese cuisine, which you can use for several types of dumplings, from potstickers to wontons. You can fold it in different ways as detailed in my guide, 7 Ways To Fold Dumplings.
When it comes to dumpling wrappers, you want to make them soft but strong enough to withstand cooking. It can be cooked in various methods, depending on the type of dumpling. Generally, the dumpling can be steamed, deep-fried, steam-fried, or boiled.
In this guide, I use wheat flour, potato starch, salt, one egg white, and water. Making dumpling wrappers involves kneading and resting the dough three times to really soften it. It is dusted with more flour and flattened into a thin circular wrapper, ready for placing a filling in the center.
Homemade Vs. Store-Bought Dumpling Wrappers
What makes homemade better than store-bought dumpling wrappers? Firstly, it is a lot healthier since they are freshly made without harmful chemicals or preservatives. You can choose the ingredients to put in and have assurance knowing they are made from safe ingredients.
Making your own homemade dumpling wrapper is the best alternative, especially if you can’t find this in the store.
It is pretty easy to whip this up when you need it since the ingredients are pantry-friendly. Once you have this, you can make dumplings with various fillings, from pork to chicken and veggie.
Ingredient Alternatives And Suggestions
You already know I used wheat flour, potato starch, salt, and egg whites for the dough. But if you are looking for alternatives, check this section first before gathering your ingredients. Moreover, I share nice-to-know information about each ingredient’s purpose for making the best dumpling wrappers.
- Flour: Use wheat flour or all-purpose flour. You don’t really need special dumpling flour sold in Chinese stores since all you need is a flour with medium gluten level. Low-gluten flour will give you a soft wrapper, while high-gluten flour will make it more durable. Depending on the type of flour used, you can still alter the texture with potato starch.
- Potato starch: Potato starch makes it softer and chewier. You can also use other starches but you will have to play around with the amount to get the ideal taste and texture. Use the following alternatives:
- Cornstarch: The best accessible replacement.
- Tapioca starch: This will add a chewy texture.
- Arrowroot starch: This makes it smooth and translucent.
- Rice flour: The best gluten-free alternative with a slightly chewy texture.
- More all-purpose flour: It may be the most convenient alternative, but it will not produce the ideal texture.
- Salt: Salt is needed as a flavor enhancer and to provide a more resilient texture to the wrappers. What salt does is that it hardens the dumpling exterior, which helps make it more resilient and less prone to tearing.
- Egg white: Egg white provides elasticity to the dough. However, this ingredient is optional since you can make an eggless wrapper.
- Water: Of course, you will need water to mix everything together and create a soft pliable dough. Adding the right amount of water is key to creating the ideal texture and moisture for the dumpling wrappers. In this recipe, I used 250 grams of water for 500g of flour.
Expert Tips To Know For Dumpling Wrappers
Making dumpling wrappers can be pretty laborious. But once you get the hang of it, you will be an expert in making dumpling wrappers in no time. I listed below a few expert tips for dumpling wrappers to guide you, from the right temperature to proper storage.
- Measure the ingredients using a weighing scale: It is better to measure the amount in weight rather than cups for a more accurate measurement. Measuring by cup will not give you accurate results since different types of flour weigh differently. So, I highly recommend using a kitchen weighing scale for accurate measurements. You can also use the weighing scale to get equal sizes of the wrapper.
- Use warm water: I recommend water with a temperature between 110ºF and 130ºF. The right temperature helps a lot in getting the best texture for kneading. If it is too hot, the dough loses elasticity. Room temperature is also fine, but it may shrink back too easily when you knead and stretch it out.
- Knead and rest the dough 3 times:This step cannot be skipped. Kneading and resting the dough three times is key in making the dough softer. It loosens the dough, leaving it soft enough to roll and shape.
- Dust with flour or starch: To help you roll and shape the dough without sticking to your hands or the kitchen counter, dusting with flour or starch helps. It is better to dust with potato starch so that the dough does not absorb it easily and change the texture. If dusting with flour, use a light amount only and do not overdust it with too much flour.
- Properly store it in the fridge or freezer: You can make these in advance and store them in the fridge or freezer. If storing in the fridge, dust each wrapper with potato starch. Make sure to coat both sides of the wrapper with potato starch. Stack the dusted wrappers, cover them in a plastic wrap, and store them in an airtight container. If freezing the wrappers, follow the same steps as storing them in the fridge. When you are ready to use them, let it thaw and soften at room temperature or in the fridge.
Use These Ingredients And Kitchenware
You don’t need any kitchen appliance, just a few basic kitchenware to make dumpling wrappers easier. Prepare a mixing bowl, stirrer, knife or dough cutter, and kitchen weighing scale. Moreover, it is best to have a plastic wrap or lid to cover the resting dough and a rolling pin to flatten it.
The ingredients to prepare are the following:
- 500g of flour
- 20g of potato starch
- 3g of salt
- 1 egg white
- 250g of water
- Flour for dusting
Steps On How To Make Dumpling Wrappers
Making dumpling wrappers calls for a lot of hand work. It is all about kneading, resting, and shaping the dough into a wrapper. To learn about the steps, watch my 1-minute tutorial guide on Instagram or TikTok.
How did you find this dumpling wrapper recipe? Share your thoughts and suggestions in the comments section. Remember to tag me @kitchenmisadventures to share your dumpling wrappers!
- In a large bowl, add flour, potato starch, salt, and one egg white.
- Add 250 grams of water, pouring the total amount in three increments. Stir while pouring. Do not pour it all in one go, so make sure to pour it in three portions as you stir continuously.
- Stir using chopsticks or a stirrer until clumps form.
- Combine the small clumps and knead them into a smooth dough.
- Then, rest for 10 minutes while covered with a lid or plastic wrap.
- Knead it again for about 3 minutes to make it smoother.
- Rest for another 15 minutes while covered.
- Knead for the third time for another 3 minutes.
- Rest for the third time for 20 minutes while covered.
- After the third rest, roll the dough into a log and cut it into equal portions of about 10g each using a knife or dough cutter. I suggest using a kitchen weighing scale to ensure even sizes of the wrapper when flattened.
- Lightly dust all the dough pieces with flour. You can also dust it with potato starch.
- Press each piece into a small disc with the palm of your hand. The wrapper will still be very thick at this point.
- Next, use a rolling pin to flatten it into a thin circular wrapper. Rolling tip: flatten the edges of the circular wrapper while placing your thumb in the center. In this way, the edges are thinner while the center is thicker. A thicker center ensures it holds the filling without bursting open.
How To Make Dumpling Wrappers
Ingredients
- 500 g plain flour
- 20 g potato starch
- 3 g salt
- 1 egg white
- 250 g water
- Flour for dusting
Instructions
- In a large bowl, add flour, potato starch, salt, and one egg white.
- Add 250 grams of water, pouring the total amount in three increments. Stir while pouring. Do not pour it all in one go, so make sure to pour it in three portions as you stir continuously.
- Stir using chopsticks or a stirrer until clumps form.
- Combine the small clumps and knead them into a smooth dough.
- Then, rest for 10 minutes while covered with a lid or plastic wrap.
- Knead it again for about 3 minutes to make it smoother.
- Rest for another 15 minutes while covered.
- Knead for the third time for another 3 minutes.
- Rest for the third time for 20 minutes while covered.
- After the third rest, roll the dough into a log and cut it into equal portions of about 10g each using a knife or dough cutter. I suggest using a kitchen weighing scale to ensure even sizes of the wrapper when flattened.
- Lightly dust all the dough pieces with flour. You can also dust it with potato starch.
- Press each piece into a small disc with the palm of your hand. The wrapper will still be very thick at this point.
- Next, use a rolling pin to flatten it into a thin circular wrapper. Rolling tip: flatten the edges of the circular wrapper while placing your thumb in the center. In this way, the edges are thinner while the center is thicker. A thicker center ensures it holds the filling without bursting open.
