Homemade Dumpling Dough

Course: Appetizer, Dinner, Lunch, Main Course, Snacks, Tapas

Cuisine: Chinese, East Asian, Japanese, Korean

Keyword: Basics, Cooking basics, Dumplings, How to make Dumpling Dough, Potstickers, Wrappers

Prep Time: 2 hours

Cook Time: 2 minutes

Resting time: 1 hour 30 minutes

Total Time: 3 hours 32 minutes

Servings: wrappers

Calories: 34kcal

Learn how to make perfect dumpling dough for potsticker and dumpling wrappers! The perfect guide for beginners with videos, and tips & tricks!

EASY & INTERMEDIATE - This is a beginner's guide to making perfect dumpling dough and wrappers for homemade dumplings. Includes a non-traditional method to making dumpling wrappers, that's easy for beginners. Also includes a guide to improve your skills to make dumpling dough and wrappers the traditional way.

This is an involved but easy recipe. Making wrappers and filling them to make dumplings is time consuming, so make sure you have a few hours to spare.

US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results. The precise water amount will vary, so go by the feel of the dough when adding water.

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Ingredients

300 g all purpose flour (or a mix of 50% cake flour and 50% AP flour)
175 - 200 ml boiling water see recipe notes - use room temperature water if you're making boiled dumplings
¾ tsp salt
Extra flour for dusting

Instructions

By hand

In a bowl, mix the flour and salt together.
Create a well in the middle (like you would when making pasta).
Slowly add about 130 ml of the hot water, while mixing with chopsticks or a fork until the flour forms clumpy bits. You can alternate mixing and pouring water, if that's easier.
Add up to 70 mL of the rest of the hot water (or room temperature water, if using), while mixing, to form a clumpy dough. There will be dry spots and wet clumps of dough.
Gently mix the dough by hand to bring it together to form a scraggly dough, with no dry spots. Cover the bowl with plastic wrap and let it rest for 20 - 30 minutes. If it’s too wet, add a little more flour. If too dry, add just a little water (about ½ tsp at a time).
After 20 - 30 minutes, the dough will have completely hydrated, and be soft enough to knead.
Knead the dough for a few minutes until it looks smooth and feels supple (ear lobe soft).
Roughly separate the dough into 4 portions, and wrap them in plastic wrap (or place them in ziploc bags) and let the dough rest for at least 30 minutes at room temperature (I prefer to leave it for 1 hour).
You should get a dough that is soft, not sticky, and firm enough to hold its shape.

By stand mixer (works best for a double batch)

Place the flour and salt in the bowl of your mixer.
Stream in the 130 ml of hot water, while running the mixer on low.
Replace the mixer attachment with the kneading attachment. Add the rest of the hot water (or room temperature water) while kneading the dough. You should be able to form a scraggly dough.
Knead the dough until you have a soft, supple, smooth dough.
Portion the dough into 4, and wrap each portion in plastic wrap or put it in ziploc bags, and let the dough rest for at least 30 minutes (I prefer to leave it for 1 hour).

By food processor

Process the flour and salt for a few seconds to mix.
In a steady stream, pour about 130 mL of the hot water while the processor is running. Add the rest of the water, until the mix starts to resemble very coarse crumbs.
Turn the dough out onto a lightly floured surface.
Using your hands, bring the flour clumps together to form a soft but firm ball of dough. Adjust water or flour as needed (if the dough is too dry or too wet).
Knead the dough further on your work surface for a few minutes (2 - 5 minutes). Use flour sparingly if the dough is getting sticky. You're looking for a smooth, soft, and supple dough (ear lobe soft).
Divide the dough into 4, and wrap each portion in plastic wrap (or place it in ziploc bags). Let the dough rest for at least 30 minutes (I prefer to leave it for 1 hour).

Making the dumpling wrappers

If you're using the dough the following day instead, place it in the fridge (sealed in plastic bags), and then return it back to room temperature before handling it.
Lightly dust your work surface and rolling pin with flour, and have a clean cloth napkin and a well floured area ready to place your cut wrappers. I like to keep a little extra flour in a bowl or shaker, to use as needed.

Traditional method

Take one portion of dough, and roll it out into a tube that's about 1 ½ inches in diameter. Make sure the tube has an even thickness throughout.
Cut the tube into 8 or 9 equal portions. While you work with each individual portion, cover the other portions with a cloth napkin or plastic wrap to prevent them from drying out.
Place one portion of the dough on a lightly floured surface, with the cut side down.
Press down on the dough with the heel of your palm to flatten it slightly. Then, using a small rolling pin, roll out the dough into a circle that is about 2.5 - 3 inches in diameter.
While holding up one end of the wrapper with your fingers, use the rolling pin to roll out the opposite end of the dumpling wrapper. Apply light pressure with the rolling pin when rolling out the dough.
Rotate the dumpling wrapper with one hand (from the end that you're holding up), and roll out the edge of the dumpling wrapper right around the circle with your other hand (please see video below for reference).
This method will take some practice to get it right. You should end up with a dumpling wrapper that is about 4 inches in diameter, and slightly thicker in the middle.
EASIER OPTION - Place the flattened dough on a lightly floured surface and roll it out (while rotating) using a small rolling pin, until you have a round dumpling wrapper that is about 4 inches in diameter.
Store the dumpling wrappers on a lightly floured work surface, making sure there is a light dusting of flour between each wrapper. Stagger the wrappers, rather than stacking them directly on top of each other (otherwise they will all stick together!). Keep them covered in plastic wrap or a clean cloth napkin.
Repeat with the other dough portions. Use the dough wrappers as soon as possible, since they become stickier the longer they are kept.

Pasta machine (for beginners)

Set the pasta roller to the thickest setting. Flatten one portion of dough, and feed it through the pasta machine. Fold it in half, and roll it through the pasta machine again.
Repeat this process, while reducing the pasta thickness setting, until you have a dough sheet that is about 2 - 3 mm in thickness.
Once the dough is rolled out, place it on a lightly floured work surface. Cut out dumpling wrappers using a well floured cookie cutter (about 3.5-4 inches in diameter).
OPTIONAL - Re-knead the leftover dough and let it rest for about 45 minutes (while covered). This can be re-rolled in the pasta machine once more to cut out more dumpling wrappers. Make sure to let the dough rest further if it shows any resistance (or shrinkage).
Store the cut dumpling wrappers on a lightly floured surface, making sure there is a light dusting of flour between each wrapper. Stagger the wrappers, rather than stacking them directly on top of each other (otherwise they will all stick together!). Keep them covered in plastic wrap or a clean cloth napkin.
Repeat with the other dough portions. Use the dough wrappers as soon as possible, since they become stickier the longer they are kept.

Notes

Water for the dumpling dough

The amount of water you use will vary depending on the brand of flour you use, the amount of protein in the flour, and even the water temperature. So do keep an eye out for the right dough consistency.

The typical flour to water ratio is roughly 2:1.

You can also add 2 parts boiling water, and 1 part room temperature water to the dough as well. Make sure to add the boiling water first. Then add enough room temperature water to get the right consistency.

When using boiling water, boil the water first, and then measure the required amount. Do not measure water first and then boil, since obviously, evaporation = less water.

To make boiled dumplings, replace all the hot water with room temperature water. This produces wrappers that are thicker and more sturdy, so more suitable for boiling.

Nutrition