Making dumpling wrappers from scratch has never been easier. This recipe makes high-quality homemade dumpling wrappers that are perfect for any kind of filling and folding or pinching technique you’re accustomed to.

These homemade wrappers are fast, easy to make, and ready for filling immediately, taking less than an hour from start to finish. It’s a simple enough recipe that you can get the whole family involved — whether that’s in making the dough, cutting out the wrappers, or filling and folding dumplings after.

Why You'll Love these Homemade Dumpling Wrappers

• Homemade is always better. Why is it that making something from scratch almost always makes it taste better? Making these dumpling wrappers from scratch will result in tender skins for all kinds of dumpling fillings. Plus, there are no preservatives like the ones you may find in store-bought wrappers that sit on shelves for a long time before they make it to your frying pan.
• Stand mixer friendly. You can reduce the usual mess that comes with making this recipe by doing the mixing and kneading in a stand mixer. All you’ll have to do is swap out the attachments at the appropriate steps and enjoy an even easier wrapper-making experience.
• Quick without compromising quality. Excellent dumpling wrappers don’t have to take an entire day to make. These homemade wrappers come together in under an hour, so making dumplings won’t have to be a multi-day endeavor. Plus, this recipe makes 80 wrappers so if you are just looking to make less dumplings, easily scale down the recipe or store extra wrappers in the fridge for up to 2 days before you use them.

Ingredients and Substitutions

To make these Homemade Dumpling Wrappers, you will need the following ingredients (full quantities in recipe card below):

• all-purpose flour - it is possible to make these homemade dumpling wrappers gluten free, however, it’s not as simple as just replacing the all-purpose flour with a measure-for-measure gluten free version. You may have to experiment with different types and combinations of flours and binders (like rice flour and xanthan gum) to get a comparable result.
• salt
• water
• vegetable oil - you can replace the vegetable oil in this recipe with another neutral oil with a high smoke point like avocado oil, or use toasted sesame oil for a boost of flavor.
• egg - the egg makes the dough softer and more tender. You can feel free to omit the egg in this recipe if you are allergic, vegan, or if you simply prefer not to include it — there’s no need to substitute it with anything.

You will also need measuring cups and spoons (or a kitchen scale), mixing bowl, rolling pin, and 3-inch round cookie cutter.

How to Make Homemade Dumpling Wrappers

1. Make the dough. In a large mixing bowl, whisk together flour and salt until evenly combined. Add water, oil, and egg. Stir well with a spatula until no dry flour is visible. Make sure to scrape off any remaining flour off the sides of the bowl.

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2. Knead the dough. Transfer the dough onto a clean and dry surface. Knead the dough until it turns into a soft and smooth dough ball, about 10 minutes. You can also knead the dough on medium speed in a stand mixer for 10 minutes until smooth.
3. Rest. Cover the dough with plastic cling wrap and let it rest for 10 minutes.

How to Roll Out Dumpling Wrappers

1. Divide. Use a bench scraper or knife to divide the dough into 4 pieces.

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2. Roll. Lightly flour a clean surface and a rolling pin. Take one piece of dough at a time and use a rolling pin to roll it out to 1/16-inch thickness.
3. Cut out. Use a 3-inch round cookie cutter to cut out circles from the dough. Repeat with the remaining dough balls.

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4. Repeat. Combine the scraps into one dough ball and re-roll and repeat until all the dough is used up.
5. Use or store. Use the wrappers immediately to prevent them drying out. To store, place in a floured sealable container or ziploc bag for up to 2 days in the refrigerator.

How to Use Dumpling Wrappers

Use this dumpling wrapper recipe to make your favorite dumplings and wontons. (To make wonton wrappers, roll the dough out even more thin and cut into 3-inch squares). Whether you are making Asian dumplings or western dumplings, this classic dumpling recipe works for any cuisine.

Some of my favorite dumpling recipes to make with these wrappers are:

• Beef Potstickers
• Pork Dumplings
• Chicken and Cilantro Wontons
• Homemade Cheddar Pierogies
• Egg and Chive Vegetarian Dumplings
• Chicken and Shrimp Dumplings
• Pan-fried Pork Shrimp Wontons

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Storage and Freezing Instructions

How to Store

Store uncooked dumpling wrappers in a floured, sealed bag for up to two days in the refrigerator. Once they have been used to wrap dumplings and cooked, they can be stored longer — up to 3-7 days in the refrigerator, depending on the filling used in the recipe. Check specific dumpling recipe for full storing instructions.

How to Freeze

Uncooked wrappers will dry out in the freezer on their own, but you can freeze then once they have been used to wrap dumplings. Place them in a parchment-lined baking pan in a single layer. Freeze for an hour until hard and then transfer to a freezer bag to store for up to 3 months.

More Asian Dim Sum Recipes

• 25 Best Dim Sum Recipes
• Spicy Chili Oil Wontons
• Crispy Bottom Pan-Fried Pork Buns
• Shrimp Egg Rolls
• Savory Chive Pancakes
• Shanghai Style Vegetarian Steamed Buns

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