Making dumplings at home has never been easier with this easy and reliable dumpling wrapper recipe I learned while living in China. It’s chewy, tender, and holds any kind of dumpling fillings including homemade soup dumplings we can’t get enough of.
All you need is flour and water and you’ll be eating dumplings in no time. Stuff them with your favorite dumpling fillings like fatty pork, crab, shrimp, scallops, or even vegetables, and start dipping.
What are Chinese Dumplings?
I’m sure most of you have ordered dumplings from your favorite Chinese restaurant and know they’re one of the tastiest things you’ll ever eat. Chinese dumplings are delicious little meat or vegetable parcels surrounded by a tender, chewy dumpling wrapper (made simply of flour and water) and dipped into a dumpling sauce. They can be steamed, boiled, or fried (potstickers) and most often are made using pork, chicken, beef, shrimp, crab, and vegetables.
The combinations of dumpling fillings are endless but often contain ingredients like ginger, scallions, white pepper, soy sauce, toasted sesame oil, Shaoxing wine, oyster sauce, hoisin sauce etc.
And if you’re wondering what the difference is between a Chinese wonton and a dumpling you’ll notice from the below photos, the shape is different, but there’s a little more to it than that like the ingredients for instance.
Dumplings vs. Wontons — What’s the Difference?
How are Dumplings Different from Wontons?
There are several key important differences between typical Chinese dumplings and wontons. Below are a few important factors that set dumplings and wontons apart.
- Ingredients. Standard dumpling dough is typically made using just 2 ingredients: flour and water (sometimes a little salt is added). While wonton dough is often made with the addition of eggs.
- Thickness and Texture. Dumpling wrappers are usually thicker than wontons and have a little more “chew” to them. Whereas a good wonton (according to my Sichuan family and friends) must be paper-thin. No matter what, a good dumpling or wonton should have a pleasant “bite” to them.
- Shape. Dumplings typically use round wrappers and wontons usually square, rectangular, or triangular wrappers. Both types of wrappers can be shaped into a multitude of different designs depending on the region, type, or style of the dumpling recipe being used.
- Uses. Dumplings and wontons can be used interchangeably in some recipes, like potstickers for instance, but for other recipes like Shanghai Soup Dumplings, dumpling dough is the standard and much easier to use in my opinion.
Overview: Dumpling Wrapper Ingredients
There is no need to order takeout because everything you need to make your dumplings at home is probably already in your kitchen. I’ve eaten dumplings all over the world and while the filling is very important it all starts with the humble dumpling wrapper.
If dumpling skins are too thick and bulky, you feel cheated when there’s not enough filling-to-wrapper ratio. Too thin, and it may not hold up to the plumpness of all that delicious filling (and make it seem more like you’re eating a meatball than an actual dumpling). When you make dumplings at home, you get to choose everything that goes into them.
DUMPLING DOUGH INGREDIENTS
- bread flour or all-purpose flour
- warm water
Overview: How to Make Homemade Chinese Dumpling Wrappers
If you’re googling “Chinese dumplings near me” and just realized you live in a place where they don’t deliver or just don’t have good Chinese takeout options, you can still get your dumpling fix using this recipe. Here’s an overview, but you’ll find the full instructions in the recipe card below.
- Make the dumpling dough. Mix the flour with water 1 tablespoon at a time until the mixture comes together and you can form a ball out of it.
- Knead the dough. Knead the stiff dough for 12 minutes and rest.
- Roll out the dumpling wrappers. Roll the dough into a log and it into equal pieces. which will give you just about 20 total wrappers. Roll each dough ball and fill the dumplings with your choice of delicious fillings.
How to Make Dumpling Wrappers Step-By-Step Photos
Can You Let Dumpling Dough Rest Overnight?
Homemade dumpling dough needs to rest for at least 15 minutes and up to 3 hours covered at room temperature before rolling and filling. But you can also wrap dumpling dough in sustainable cling film and place it in the refrigerator overnight, or up to 2 days before rolling and filling.
For standard dumplings and potstickers, I like to make them in bulk over 2 days. I make the dumpling fillings and the dough on Day 1 and refrigerate them overnight. Then I roll the dumpling wrappers and fill them on Day 2. Breaking up the tasks over 2 days makes it feel like less work especially if you don’t have a helper.
How to Roll, Fill, and Pleat Dumplings
In case you’re a visual learner like I am, you’ll see how to roll, fill, and pleat dumplings in the photos below. You can always hop over to this post for more detailed instructions if you need them. Even if your dumpling pleats look bad or are nonexistent, don’t worry they’ll still taste great. Just make sure to not over-stuff the dumplings and squeeze out any air around the filling before closing them up.
How to Make Square Dumpling Wrappers
I most often make round dumpling wrappers, but you can easily as well. These wrappers are perfect for making steamed dumplings, potstickers, or boiled dumplings. Below are photos of homemade wonton wrappers which show you how you’d treat the dumpling dough if you want to make square dumplings.
Can You Put Uncooked Dumplings in the Fridge?
Do not put uncooked dumplings in the refrigerator unless you want to ruin all your hard work. If you refrigerate uncooked dumplings the filling (which has moisture in it) will start to break down the wrapper making it soggy and creating tears thus ruining your precious dumplings.
Can You Freeze Chinese Dumplings & Potstickers?
Yes, you can freeze homemade dumplings which make for delicious and super quick mid-week meals. I make bulk dumplings usually once a month or every month and a half and freeze them. You can steam dumplings, boil dumplings, or make potstickers from frozen dumplings.
To boil dumplings or wontons from frozen, add them to a pot of boiling water, bring to a boil, and add 1 cup more water to bring the temperature of the water down (to allow the filling to properly cook). When boiled dumplings or wontons float to the top continue cooking them an additional 2 to 3 minutes and remove.
To steam dumplings from frozen, just pop them into a lined bamboo steamer set over a pot of boiling water and steam for about 15 minutes from frozen. Just be sure the dumplings never have contact with the water.
Dumpling Dipping Sauce
If you’re specifically looking for a few good dipping sauces, I suggest Sichuan chili oil, a vinegar-based dumpling dipping sauce, or a simple mixture of 1 tablespoon of soy sauce plus 1 tablespoon water, a slice of fresh ginger, and a pinch or two of sugar with toasted sesame seeds, and scallions sprinkled on top
Can Xiao Long Bao (Xiaolongbao) Soup Dumplings Be Frozen?
Yes, you can freeze Chinese soup dumplings. Xiao long bao (unlike regular dumplings, wontons, and potstickers) can be sensitive to tearing open if they’re not cooked or frozen very soon after being filled. This is because of the addition of the gelatinous meat stock that gives them their soup-like filling.
Follow these instructions if you plan to freeze soup dumplings (小笼包):
- Working in batches, line a sheet tray with parchment and dust it with a little flour or cornstarch, add filled soup dumplings making sure they are not touching one another, and place them in the freezer overnight, or until frozen.
- Once the soup dumplings are completely frozen, you may add them to a parchment-lined airtight container and freeze them for up to 3 months.
- To cook frozen soup dumplings, place the dumplings about 2 inches apart into a lined bamboo steamer (use cabbage leaves or parchment paper) brushed with oil, set over boiling water (do not let the dumplings have contact with any water), and steam for 10 to 13 minutes.
Looking for a Few More Delicious Dim Sum or Asian-Inspired Dishes?
If you’re looking to round out a takeout-style dinner at home or for a few easy dumpling recipes, here are a few of our family’s favorites.
- Firecracker Shrimp Spring Rolls With Chili Oil (Includes Video)
- Best Chinese Chicken Dumplings (Chicken Jiaozi With Video)
- BBQ Chicken & Pork Bao Buns (Bāozi 包子 Chinese Steamed Pork Buns)
- Chef Liu’s Sichuan Chili Oil Recipe (Xiangla Hongyou 香辣红油)
- Vivian’s Spicy Sichuan Chili Oil Wontons (Hóng Yoú Chāo Shǒu 红油抄手)
- Easy Pork and Chive Spring Rolls w/Glass Noodles and Vegetables
- Chinese Takeout Chicken & Vegetable Stir-Fry w/Glass Noodles
- Easy Egg Drop Soup with Crispy Fried Wonton Strips (Danhuatang 蛋花湯)
- Homemade Chinese Soup Dumplings Xiaolongbao (小笼包) (From Scratch)
- Hoisin Garlic-Ginger Oven-Braised Pork Ribs
- Easy Pork and Chive Potstickers w/Sautéed Napa Cabbage & Carrots (Jiaozi)
- Steamed Pork & Chive Money Bag Dumplings (Beggar’s Purse Dumplings)
- Easy Shrimp and Vegetable Stir Fry (w/Cantonese Style White Sauce)
- Takeout Style Pork and Green Bean Stir-Fry w/Glass Noodles
- Easy and Delicious Pork Potsticker Recipe (Cantonese Style Jiaozi)
- Crispy Pork and Chive Spring Rolls w/Glass Noodles & Vegetables
- Naturally-Colored Dumpling Wrappers
Chinese Dumpling Wrappers FAQs
Where were dumplings invented? You may be wondering, “are dumplings Chinese” and well, yes they are in fact from China.
It’s said that dumplings in China date as far back as 1800 years ago when Zhang Zhongjing, a traditional Chinese medicine practitioner made them to help nourish the poor. As the story goes, Zhang returned to his hometown in the middle of winter to find that many people had frostbitten ears. He decided to nourish them with food and wrapped meat, chili spices, and herbs in leftover scraps of dough and shaped them into little “ears”, boiled them, and handed them out to the hungry poor.
In China, the philosophy of diet and eating well to live a long, healthy life(specifically in Traditional Chinese Medicine (TCM), food is medicine and medicine is food — they are one and the same. People loved the dumplings so much that they continued to make and eat them well after winter was over and the entire world is eating them now. Eating dumplings makes people happy.
Let’s get started!
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Easy 2-Ingredient Chinese Dumpling Wrappers
- Total Time: 50 minutes
- Yield: 20 Wrappers 1x
- Diet: Vegan
Description
Authentic and reliable dumpling wrapper recipe I learned while living in China. Use it to make pork dumplings, soup dumplings, or your favorite Chinese chicken dumplings!
Ingredients
- 1 cup bread flour, all-purpose flour, or 00 flour (130g)
- 5 to 6 tablespoons warm water (75-90g)
Instructions
- Make the dumpling dough. Add the flour to a large mixing bowl (or the bowl of a stand mixer fitted with the dough hook attachment), add the warm water 1 tablespoon at a time, and stir or mix just until the mixture comes together and you can form a stiff ball out of it. *Depending on the flour you’re using, you may only need 5 tablespoons of water or the full 6 tablespoons depending on the flour absorption potential and humidity.
- Knead the dough. Knead the stiff dough for 12 minutes in the mixer (speed 2), or by hand for 10 to 12 minutes, or until the dough is much softer and becomes smooth. If you feel the dough is just too hard to knead, cover it with plastic wrap and let it rest for 15 minutes before continuing to knead it. Once the dough is fully kneaded, cover it with plastic wrap and allow it to rest at room temperature for 30 minutes or up to 3 hours or overnight.
- Roll out the dumpling wrappers. After the dough has rested, roll the dough into a log about 6-8 inches long. Cut the dough into equal pieces (about 12 grams each) which will give you just about 20 total wrappers. Cover the dough pieces with plastic wrap to keep them from drying out. Lightly dust a work surface or non-stick dough mat with a little flour and roll each dough piece out to about 3 inches in diameter. Dust the wrappers and stack them on top of one another and cover them with a damp towel to keep them from drying out. Fill the dumplings with your choice of delicious fillings and cook or freeze, Enjoy!
Notes
Make sure the dumpling dough isn’t too dry or too wet. Add the water to the flour slowly and mix just until no more flour remains on the sides of the bowl. It should be somewhat stiff but hold together and easily be able to form into a dough ball. The dough should not be wet or sticky at this point. If it is, simply dust it with a teaspoon of flour at a time incorporating it until it’s no longer wet. When using 00 flour to make dumpling dough, you’ll most likely need the full 6 tablespoons of water because 00 flour has a higher hydration absorption rate. If you use all-purpose flour, you’ll most likely need around 5 tablespoons of water. For bread flour I use, I typically add 6 tablespoons of water, but I never dump the water into the flour because everything from what time of year it is to what brand of bread flour I’m using makes a difference in how much water I’ll need to add.
If you feel the dough is too difficult to knead just after you’ve formed the dough ball, cover it with plastic wrap and let it rest for 15 minutes before continuing to knead it.
Homemade dumpling dough needs to rest for at least 15 minutes and up to 3 hours covered at room temperature before rolling and filling. But you can also wrap dumpling dough in sustainable cling film and place it in the refrigerator overnight, or up to 2 days before rolling and filling.
Making Bulk Dumplings: For standard dumplings and potstickers, I like to make them in bulk over 2 days. I make the dumpling fillings and the dough on Day 1 and refrigerate them overnight. Then I roll and fill them on Day 2. Breaking up the tasks over 2 days makes it feel like less work especially if you don’t have a helper.
- Prep Time: 20 minutes
- Rest Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dim Sum
- Method: Mix & Knead
- Cuisine: Chinese
Nutrition
- Serving Size: 5 dumplings
