There’s something magical about crafting your own Homemade Dumpling Wrappers—soft, pliable, and perfectly tailored to your favorite fillings. With just a handful of simple ingredients, you can create wrappers that are tender yet sturdy, offering a satisfying chew with every bite.

The process, taking about an hour of prep and a 30-minute rest, transforms basic flour and water into a canvas for endless culinary creativity. Whether you’re folding them into delicate pleats or keeping them rustic, these wrappers elevate your dumplings to a whole new level of homemade goodness.

The texture of these wrappers is unmatched—silky smooth on the outside, with just the right amount of elasticity to hold juicy fillings without tearing. As you roll them out, you’ll notice their subtle, comforting aroma, a promise of the delicious meal to come.

The total time of 1 hour and 30 minutes is a small investment for the joy of biting into dumplings that are truly your own. Perfect for steaming, pan-frying, or boiling, these wrappers bring a fresh, authentic touch to your kitchen adventures. Once you try them, store-bought wrappers will never compare.

Ingredients for Homemade Dumpling Wrappers

1 ½ cups (7½ oz/213 g) all-purpose flour
½ cup (2 oz/57 g) cornstarch, plus extra for rolling
¾ cup (6 fl oz/180 ml) boiling water
½ teaspoon salt

Step-by-Step Instructions

In a medium bowl, combine the flour and cornstarch and set aside.
In a glass measuring cup, mix the boiling water and salt until the salt dissolves. Pour this into the flour mixture.
Combine the wet and dry ingredients, then carefully (it may be hot) use your hands to knead the dough for about 10 minutes until smooth.
Wrap the dough well and let it rest at room temperature for at least 30 minutes.
Cut the dough into four equal pieces. Work with one piece at a time, keeping the rest covered.
On a surface well-dusted with cornstarch, roll out the dough as thinly as possible, adding more cornstarch as needed to prevent sticking.
Use a 3½-inch (9 cm) round cutter to cut circles from the dough. Stack the wrappers with a bit of cornstarch between each layer to prevent sticking.
Keep the rolled and cut wrappers covered with plastic wrap while you work with the remaining dough to prevent them from drying out.
Use the wrappers immediately, or wrap them well and refrigerate for up to 24 hours, or freeze for up to 4 weeks.

Perfect Pairings: Sauce and Topping Ideas

Elevate your homemade dumplings with a variety of dipping sauces! Try a classic mix of soy sauce, rice vinegar, and a dash of sesame oil for a tangy kick.

For a spicy twist, combine chili oil, garlic, and a pinch of sugar. If you’re feeling adventurous, whip up a creamy peanut sauce with peanut butter, soy sauce, lime juice, and a splash of water to thin it out.

Storage Secrets: Keeping Your Wrappers Fresh

If you’re not using your dumpling wrappers right away, store them properly to maintain their texture. Refrigerate them in an airtight container with a layer of cornstarch between each wrapper for up to 24 hours.

For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 4 weeks. Thaw in the fridge before use.

Time-Saving Tips for Busy Cooks

Short on time? Prep your dough ahead and let it rest in the fridge overnight—it’ll be even easier to roll out! Alternatively, use a pasta machine to quickly roll the dough to your desired thickness. If cutting circles feels tedious, try using a small bowl or glass as a makeshift cutter—it’s just as effective!

Common Questions Answered

Wondering if you can skip the cornstarch? While it’s not mandatory, cornstarch helps prevent sticking and gives the wrappers a smoother texture.

Can you use cold water instead of boiling? Boiling water is key for creating a pliable dough, so don’t skip this step. And yes, you can double the recipe if you’re making a big batch—just adjust the kneading time slightly.

Special Notes for Success

When rolling out the dough, aim for a thickness of about 1/16 inch (1.5 mm)—thin enough to cook evenly but sturdy enough to hold your filling. If the dough starts to dry out while you’re working, cover it with a damp cloth to keep it pliable. And remember, practice makes perfect—don’t worry if your first few wrappers aren’t perfect!