Homemade Dumpling Wrappers
Shaziya
There’s something magical about crafting your own Homemade Dumpling Wrappers—soft, pliable, and perfectly tailored to your favorite fillings. 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.
Prep Time 1 minute min
Total Time 1 minute min
- 1 ½ cups all purpose flour 7½ oz/213 g
- ½ cup cornstarch 2 oz/57 g, plus more for rolling
- ¾ cup boiling water 6 fl oz/180 ml
- ½ teaspoon salt
In a medium bowl, combine the flour and cornstarch and set aside.
In a glass measuring cup, combine the water and salt until the salt dissolves, then pour this into your flour mixture.
Combine the wet and dry ingredients, then carefully (it may be hot) use your hands to knead this for about 10 minutes until you have a smooth dough.
Wrap well and let rest at room temperature for a minimum of 30 minutes.
Cut the dough into four equal pieces. Working with one piece at a time (and keeping the rest covered), roll out as thinly as possible on a surface well-dusted with cornstarch. Keep dusting with more cornstarch as you roll out the dough.
Cut circles using a 3½ -inch (9 cm) round cutter. You can stack the wrappers on top of each other using a bit of cornstarch between each layer. Keep the rolled and cut wrappers under a bit of plastic wrap while you roll and cut the rest of the dough to stop them drying out.
These wrappers can be used immediately or wrapped well and refrigerated for up to 24 hours, or frozen for up to 4 weeks.
Keyword cooking from scratch, dumpling wrappers, flour recipe, homemade dough