How to Make Dumpling Wrappers (Dumpling Skins/餃子皮)

Ingredients

• 2 cups All-Purpose Flour (sifted)
• 3/4 cup Water (very warm, 110‑120°F (43‑49°C))
• 1 tablespoon All-Purpose Flour (for dusting) (extra for work surface and dough handling)
• 2 tablespoons Potato Starch (for storing pre‑rolled wrappers, prevents sticking)

Instructions

1. Measure Flour

   Place 2 cups (about 250 g) of all‑purpose flour into a mixing bowl.

   Time: PT2M

2. Heat Water

   Warm 3/4 cup water until it reaches 110‑120°F (43‑49°C). It should feel hot but not scalding.

   Time: PT3M

   Temperature: 110‑120°F

3. Combine Flour and Water

   Pour the warm water into the flour and stir with a wooden spoon or hand until all liquid is absorbed and a shaggy dough forms.

   Time: PT5M

4. Knead the Dough

   Turn the dough onto a lightly floured surface and knead for 2‑3 minutes until it becomes smooth and no longer sticks to your hands. Sprinkle 1‑2 tbsp flour if necessary.

   Time: PT5M

5. First Rest

   Place the dough back in the bowl, cover with a damp towel or a lid, and let it rest for 45 minutes (or at least 20 minutes).

   Time: PT45M

6. Second Knead & Shape

   After resting, knead the dough a few more times, then press your thumb into the center to create a hole and gently stretch it into a large ring about 1‑1.5 in thick.

   Time: PT5M

7. Portion the Dough

   Using a kitchen scale or tablespoon, cut the dough into pieces weighing 12‑14 g (≈1 Tbsp) for medium wrappers or 14‑16 g for larger ones.

   Time: PT5M

8. Form Balls

   Roll each piece into a smooth ball, dust lightly with flour, and set aside on a floured baking sheet.

   Time: PT5M

9. Two‑Handed Rolling Technique

   Using a 10‑11 in rolling pin, press the ball into a disk, roll forward without lifting the pin, turn the dough 90°, repeat. After one full revolution, roll only halfway, rotate, and continue until the wrapper is about 1‑1.5 mm thick.

   Time: PT15M

10. Collect and Cover

    Place finished wrappers on a flour‑dusted baking sheet and cover with a dry linen cloth to prevent drying.

    Time: PT3M

11. Optional Storage

    If you need to store wrappers, brush each with potato starch, stack with parchment between layers, and tightly wrap the stack in plastic wrap.

    Time: PT2M

Nutrition Facts

Calories

360

Protein

5 g

Carbohydrates

70 g

Fat

0 g

Fiber

2 g