Dumpling wrappers


  • All-purpose flour, 320 grams

  • Warm water, 175 grams. The heat helps the dough relax.


  1. Mix flour and water in a bowl.

  2. Knead until smooth and even.

  3. Cover and rest.

  4. Make a long dough log, about 1.5 inches thick. I like starting by turning the dough ball into a giant donut shape, then cutting it to make the log shape.

  5. Cut into about 1 inch long shape.

  6. Roll dough into balls, then press flat, and using a rolling pin to roll it out flat on floured surface.


  • Short rolling pins make this easier.

  • Don’t leave the dough out too long. It’ll dry out and get tough.

  • Use the wrappers immediately.

  • Once wrapped, freeze the filled and wrapped dumplings.