How to wrap dumplings

Dumplings are the most symbolized Chinese food for Chinese New Year. We have ample access to machine made store-bought dumpling wrappers. But making your own dumpling wrappers at home is a quite rewarding family activities during the holiday. So I make this separate post to introduce every details about how to make perfect dumpling wrappers at home.

How to wrap dumplings

From a bottle of home fermented doubanjiang from broad beans to a small batch of red oil wonton using my handmade wonton wrappers and a plate of beef chow mein with my own egg noodles , I always love to make things from scratch. Access to store bought wrappers make the process of serving yourself a plate of dumplings much quicker and easier. When time is sufficient, you should never miss the process of making your own wrappers from scratch. The handmade dumpling wrappers have a thicker center and thiner edges, which is so much better than store-bought version. With a stand mixer, making the dough has been extremely simple and free of effort.

Ingredients for a basic Dumpling wrapper dough

  • 420g all-purpose flour <(unsifted, dip and sweep) 3 cups>+ more for dusting
  • 210ml water + 10ml for adjusting
  • 1/2 teaspoon salt (2g)

Steps to make homemade dumpling wrappers

In a stand mixer, mix salt with flour and then add water. Then use hook to knead for 6-8 minutes until smooth.

How to wrap dumplings

Shape to a round ball, covered and set aside to rest for 15 minutes. Then re-knead the dough for 2-3 minutes until hardened again. Continue resting for 1 hour or longer time. Longer resting time makes the dough softer and easy to handle but the wrappers will be less elastic.

How to wrap dumplings

Shape it into a large circle. Cut the circle in halves and shape each half into a long log around 3cm in diameter.

How to wrap dumplings

How to wrap dumplings

How to wrap dumplings

Then divide the long log into small dumpling dough pieces (each around 10g).

How to wrap dumplings

Dust each of them so they will not stick together.

How to wrap dumplings

Before rolling out your dumpling wrappers, dust your working surface again. Take one piece of dough and press it to a round disc. Hold the wrapper with your left hand and hold the rolling pin with right hand. Rotate the wrapper when moving your rolling pin. Repeat the process, rotate the wrapper-roll and rotate the wrapper-roll. The wrappers will have thicker center and thinner edges naturally. The wrapper should be around 8cm to 10cm in diameter. I have made a video previously where you can see the process.

How to wrap dumplings

How to wrap dumplings

How to wrap dumplings

How to wrap dumplings

This process might be quite difficult at the very beginning. Just keep trying. You will end up with perfect homemade dumpling wrappers. Do a small batch (3-5 wrappers for beginners) and wrap them firstly, (you can check how to fold dumplings if need more help.) otherwise the wrapper dries out quickly. The best working process is to get assistant to help assembling the dumplings.

How to wrap dumplings

Note 1: why some recipe calls for hot water.

We usually use cold water to make dumpling wrappers for water boiled dumplings. If you want to make steamed dumplings or pot stickers, you can use just boiled hot water.

How to wrap dumplings

How to keep the wrappers: should I fridge or freeze them

If you have leftover dumpling wrappers, slightly dust each of them and then freeze in air-tight bag. Next time before using, rest for around 30 minutes to 1 hour in room temperature until soften back.

How to wrap dumplings

I like making an extra large batch of dumplings to keep in the freezer for the coming weeks. Frozen dumpling are great to have on hand for last minute meals and they can be boiled, steamed, and pan-fried straight from the freezer.

How to wrap dumplings

Learning to properly wrap dumplings can be intimidating if you haven’t done it before, so I took some step-by-step photos to hopefully demystify the process a bit. These are store-bought dumpling wrappers, available in the refrigerated section of any Asian grocery store. Homemade dumpling wrappers are special but making the dough and rolling them out does add some extra steps. Since I usually make these in large batches, store-bought wrappers make the project much more manageable. Even with store-bought wrappers, assembling dumplings is a process and takes time, but it makes for a peaceful afternoon or is also a fun activity to do with a friend. (or with the kids!)

Place a heaping teaspoon of pork onto the center a dumpling wrapper.

Lightly brush the edges of the wrapper with water to help the wrapper stick together. Fold in half to form a half-circle and pinch the center together. While pinching the center of the seam, use your thumb and index finger to make a pleat towards the center.

How to wrap dumplings

Make 3-4 pleats down the right side of the dumpling, giving a gentle pinch with each pleat. Only the top layer should be used for pleating, the bottom layer should remain smooth. Switch hands and repeat the process on the left side of the dumpling.

How to wrap dumplings

Dip fingertips in water and lightly pinch the seam together to ensure a good seal. Done!

White Truffle Polenta with Parmigiano Reggiano 24 Months

How to wrap dumplings

How to wrap dumplings

I tend to keep my dumplings vegetable heavy, and it’s always nice to see my kids love their vegetables. There’s a lot of flexibility here so experiment with swapping in other types of meat and vegetables. Napa cabbage is a classic for dumplings and chicken would do nicely here too. We like these best pan-fried, but boiled and steamed are good as well.

How to wrap dumplings

Emily is a self-taught cook and photographer with a passion for creating beautiful and wholesome food for the family. Her focus is mostly on whole grains, fresh and seasonal produce, and naturally raised meats. When she’s not in the kitchen, she loves playing music and spending time with her husband and two children.

Making homemade dumpling wrappers is simple. All you need is flour and water. That’s it! This dumpling wrappers recipe is great for making potstickers or boiled dumplings. If you need a video demonstration, watch the video below or in the recipe card.

There are so many varieties of dumplings in Chinese cuisine, each requiring a different type of dumpling wrapper. The most common types of dumplings you see at Chinese restaurants, such as wontons , potstickers , and shumai (or siu mai), are made with wheat-based wrappers.

More often than not, Mama Lin and I make dumplings with store-bought dumpling wrappers because it saves a lot of time. That said, I also like using fresh wrappers because they are better for making certain types of dumpling pleats. In addition, homemade dumpling skins have a softer, chewier texture when they’re cooked. That’s why it is well worth the effort to make the wrappers from scratch.

How to wrap dumplings

TIPS ON HOW TO MAKE DUMPLING WRAPPERS

How to wrap dumplings

WEIGHING THE FLOUR

If Mama Lin were in the kitchen, she would just throw flour and water into a bowl and adjust the amount of each ingredient based on feel. However, I like to be more precise and weigh the ingredients. For this dumpling wrappers recipe, you’ll need 320 grams of all-purpose flour.

I don’t like using measuring cups because I always end up with different amounts of flour each time. If you don’t have a scale, use the spoon-and-sweep method to measure out 2 2/3 cups of flour. You’ll also need 3/4 cup of very warm water.

TEMPERATURE OF WATER

For the water, I prefer the temperature to be somewhere between 110ºF to 130ºF—not boiling hot, not too cold. Dough made with room temperature water shrinks back too easily when I roll it out. On the other extreme, dough made with just boiled water has barely any elasticity left. It doesn’t feel right when I roll it out, and I don’t like the mouthfeel of the dough when it’s cooked.

Dumpling dough that is made with warm water strikes the perfect balance. The dough is pliable and supple, and it still has a considerable amount of elasticity.

To heat the water, I usually microwave the water in a jar on high for 45 seconds. Then, I use a thermometer to check the temperature. If it’s not hot enough, I’ll continue to microwave the water at 10-second intervals. Another method is to run very hot water in the kitchen faucet and measure 3/4 cup of water from there. Finally, you can also mix cold water and a bit of hot boiling water together.

Note that the humidity in the air may affect the amount of water you need. If you find the dough too dry, add another tablespoon of water and knead the dough (room temperature water is fine). If it is too wet, add another tablespoon of flour.

How to wrap dumplings

ROLLING OUT THE DOUGH

To ensure that the dumplings are uniform in size, I usually weigh each piece of dough before rolling it out. Aim for 9 to 10 grams per piece if you want dumplings with a thinner skin. For potstickers, I like the dough to be between 12 to 13 grams per piece for medium-sized dumplings. For larger potstickers, you may want the dough to be between 14 to 16 grams. If you are making vegetarian potstickers, where the filling is very loose, I recommend making the wrappers larger.

All of this is a matter of personal preference, so experiment with using wrappers of different sizes.

How to wrap dumplings

I like using a smaller tapered 11-inch rolling pin for the job. Unfortunately, the one I purchased is not longer available on Amazon. however, this one is a good alternative. You can roll out the dough in two ways. First, you can roll it out like pie crust: hold onto both ends of the rolling pin and roll over the dough forwards and backwards. Then, rotate it 90 degrees and repeat. Continue rolling and rotating until the dough is about 3 1/4 inches to 3 1/2 inches in diameter.

The other way of rolling is the traditional method, but it is more difficult to master. Essentially, you only use the right hand to roll out the dough while the left hand is constantly rotating the dough. The rolling pin stays in the right hand never lifts off from the dough surface. The wrapper is rolled out in a continuous motion.

HOW TO REFRIGERATE DUMPLING WRAPPERS

The wrappers are best when they are used the day they’re made. However, if you must refrigerate them, make sure to brush the wrappers with starch, like potato or tapioca starch. The starch prevents the wrappers from sticking together. All-purpose flour won’t work as the flour will just get absorbed into the dough. As a result, all the wrappers will stick together the next day.

Spoon about 1/2 teaspoon of potato starch over a wrapper and brush it over the entire surface with your fingers. Make sure everything gets covered with starch. Then, stack another wrapper on top and brush it with potato starch. Continue stacking and brushing the wrappers with starch until you’ve stacked all the wrappers.

Wrap the dumpling wrappers pretty tightly in plastic wrap. Then, place everything in an airtight bag or container to refrigerate. You must wrap the dumpling wrappers with a layer of plastic wrap first.

I once made the mistake of placing the wrappers directly into a zip top bag without the additional plastic wrap. The next day, condensation developed inside the bag, causing all the wrappers to stick together.

Refrigerated dumpling skins should be used within 48 hours. The dough starts to turn gray when the dumpling skins are refrigerated for longer.

HOW TO FREEZE DUMPLING WRAPPERS

You can freeze the wrappers once they have been wrapped in a layer of plastic and sealed inside a freezer bag. Let the wrappers defrost on your counter and then use them as usual.

Because the wrappers are covered in starch, you will need to use water to help seal the dumplings together.

DUMPLING WRAPPERS VS DUMPLING SKINS

Often times, you’ll see some recipes refer to the dough for the dumplings as “dumpling wrappers” or “dumpling skins.” They both refer to the same thing. Dumpling skins is more of a literal translation of the Chinese phrase “餃子皮.” In my posts, I tend to use these phrases interchangeably.

How to wrap dumplings

I received some requests from readers to show you how to fold gyoza, so here’s my tutorial. There are different ways to fold gyoza and there are 2 popular ways: folding toward the one side (two left columns) vs. folding toward the center (two right columns).

How to Make Gyoza Wrappers at Home

If you can’t get gyoza wrappers in Japanese or Asian grocery stores, the last option is to make your gyoza wrappers at home. It’s fun and quite satisfying to be able to make your own wrappers at home with just 3 ingredients – flour, salt, and water!

How to wrap dumplings

Gyoza Recipes

How to wrap dumplings

How to wrap dumplings

Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here .

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We all love dumplings but not everybody knows how to wrap them. Today, I will show you 24 ways to fold dumplings, ranging from incredibly easy, classic methods, to complicated but beautiful patterns. Please stick with me until the end. I promise you; this is by far the most comprehensive guide, and you will never fail at folding dumplings again after watching this video.

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1. Fold in Half Dumpling 2:16
2. Fold in Half Dumpling with Simple Pleats 2:41
3. Standing Up Dumpling 3:25
4. Shoe-shaped Gold Ingot Dumpling 3:53
5. Fet Belly Dumpling 4:30
6. Classic Chive Box 4:54
7. Copper Cash 5:28
8. Sun Shape Dumpling 6:20
9. Pot Sticker Dumpling 6:56
10. Pot Sticker Variation 7:30
11. Half Moon Shape With 2 Pleats 8:02
12. Half Moon With 4 Pleats 8:41
13. Half Moon Shape With However Many Pleats You Want 9:16
14. Leaf Shape Dumpling 11:18
15. S-shape Dumpling 12:51
16: Soup Dumpling Shape 13:25
17. Triangle Dumpling 14:42
18. Triangle Dumpling With Pleats 15″21
19. Three Treasure Dumpling 16:01
20. Triangle Dumpling With Complicated Petals 16:55
21. Square Dumpling 18:15
22. Square Dumpling Variation 18:42
23. Four Joy Dumpling 19:16
24. Cherry Blossom Dumpling 19:55 .

The art of wrapping dumplings is one of the most traditional and fun techniques of Asian cooking. We previously showed you delicious fillings to put in your dumplings, now let’s take a closer look at the different ways to wrap dumplings.

9 Simple tips for wrapping dumplings into fun shapes

1. Simple

How to wrap dumplings

This is the simplest method of wrapping dumplings, which is perfect for beginners. It involves folding a dumpling in half and then sealing it using a fork.

2. Purse-shaped

For this way of wrapping dumplings, first, place the filling in the middle, then pinch the sides, bringing them together towards the centre.

3. Crescent-shaped

For crescent-shaped dumplings, place the filling in a line in the middle and pinch it into a curved horizontal line resembling a crescent moon. Cute, right?

How to wrap dumplings

4. Twisted rope

For this way of wrapping dumplings, fold the wrapper in half and seal it together by twisting it shut, like a braided rope.

5. Braids

To make a braided dumpling, fold the dumpling inwards, repeatedly pinching it toward the centre, overlapping, in a straight line until it is fully sealed.

6. Triangular

This is one of the easiest ways to wrap dumplings. How is it done? Just two sides together, only half-covering the filling then seal the other side by bringing it toward the centre, creating a Y-shaped seal.

7. Rosebud

This lovely way of wrapping dumplings is pretty easy, too. First, wrap the dumplings as you would the “simple” way (mentioned above), but don’t use a fork to seal it. Instead, bring the two edges together so that it becomes a round pouch resembling a rosebud.

8. Cross

To make cross-shaped dumplings, take a portion of each side then seal them together so that it creates an X-shaped seal.

9. Open

This way of wrapping dumplings is one of the easiest, for sure. Just wrap them as you would cross-shaped dumplings, but instead of sealing them shut, leave them open.

Do you love wrapping dumplings? Make it even better by recreating these fun, unique shapes!

Dumplings are a delicious Asian dish, made by filling thin sheets of dough with meat or veggies. There are a lot of ways to wrap dumplings, but 2 of the most popular shapes are the pleated crescent and the purse. Try them for yourself at home using store-bought dumpling wrappers or making your own dough with flour, water, and salt. Now step away from the takeout menu and into the kitchen!

[ Edit ] Ingredients

[ Edit ] Homemade Dumpling Wrappers

  • 2 cups (256 g) of all-purpose flour
  • 1/2 teaspoon (2.8 g) of salt
  • of boiling water

Makes about 30 wrappers

[ Edit ] Steps

[ Edit ] Wrapping a Pleated Crescent Shape

  1. Place 1 tbsp (14 g) of filling in the center of a round dumpling wrapper. Use a spoon to scoop out the filling of your choice. Pile it as close to the middle of the circular wrapper as possible. [1]

How to wrap dumplings

  • You can use any type of filling you’d like, such as pork or veggies.
  • If you don’t have a pastry brush, use your finger dipped in water instead.
  • Use enough water so that the edge is moist but not completely saturated. If it’s too soggy, the wrapper will rip.
  • Don’t pull too hard on the wrapper or you’ll tear it. If you’re having trouble folding it over, you might need to remove some of the filling.
  • Pinch the dough tightly as you work your way around the edge so that none of the filling falls out when you cook the dumplings.
  • You can make your pleats as big or as small as you’d like them.

[ Edit ] Folding a Purse Shape Dumpling

  1. Pile 1 tbsp (14 g) of filling into the middle of a round dumpling wrapper. Set a scoop of filling in the center of the wrapper and pack it as tightly as you can into a pile in the middle. If it’s too spread out, it will be difficult to fold the wrapper up. [5]

How to wrap dumplings

  • Choose whatever type of filling you prefer.
  • You can also dip your finger in water and run it around the edge if you don’t have a pastry brush.
  • Instead of water, you can also use an egg wash. Beat an egg yolk and brush it around the wrapper.
  • If you’re struggling to pinch the wrapper over the filling, remove some of the filling so you have more space to fold the dough.
  • Be careful not to stretch the wrapper too hard or it will rip.
  • If the edges pop open, pinch them more firmly or brush a little more water onto them to help them stay sealed.

[ Edit ] Making Homemade Dumpling Wrappers

  1. Mix 2 cups (256 g) of flour and 1/2 teaspoon (2.8 g) of salt together. Pour the flour and salt into a mixing bowl. Then whisk them together until they’re thoroughly combined. [10]

Dumplings are a delicious Asian dish, made by filling thin sheets of dough with meat or veggies. There are a lot of ways to wrap dumplings, but 2 of the most popular shapes are the pleated crescent and the purse. Try them for yourself at home using store-bought dumpling wrappers or making your own dough with flour, water, and salt. Now step away from the takeout menu and into the kitchen!

[ Edit ] Ingredients

[ Edit ] Homemade Dumpling Wrappers

  • 2 cups (256 g) of all-purpose flour
  • 1/2 teaspoon (2.8 g) of salt
  • of boiling water

Makes about 30 wrappers

[ Edit ] Steps

[ Edit ] Wrapping a Pleated Crescent Shape

  1. Place 1 tbsp (14 g) of filling in the center of a round dumpling wrapper. Use a spoon to scoop out the filling of your choice. Pile it as close to the middle of the circular wrapper as possible. [1]

How to wrap dumplings

  • You can use any type of filling you’d like, such as pork or veggies.
  • If you don’t have a pastry brush, use your finger dipped in water instead.
  • Use enough water so that the edge is moist but not completely saturated. If it’s too soggy, the wrapper will rip.
  • Don’t pull too hard on the wrapper or you’ll tear it. If you’re having trouble folding it over, you might need to remove some of the filling.
  • Pinch the dough tightly as you work your way around the edge so that none of the filling falls out when you cook the dumplings.
  • You can make your pleats as big or as small as you’d like them.

[ Edit ] Folding a Purse Shape Dumpling

  1. Pile 1 tbsp (14 g) of filling into the middle of a round dumpling wrapper. Set a scoop of filling in the center of the wrapper and pack it as tightly as you can into a pile in the middle. If it’s too spread out, it will be difficult to fold the wrapper up. [5]

How to wrap dumplings

  • Choose whatever type of filling you prefer.
  • You can also dip your finger in water and run it around the edge if you don’t have a pastry brush.
  • Instead of water, you can also use an egg wash. Beat an egg yolk and brush it around the wrapper.
  • If you’re struggling to pinch the wrapper over the filling, remove some of the filling so you have more space to fold the dough.
  • Be careful not to stretch the wrapper too hard or it will rip.
  • If the edges pop open, pinch them more firmly or brush a little more water onto them to help them stay sealed.

[ Edit ] Making Homemade Dumpling Wrappers

  1. Mix 2 cups (256 g) of flour and 1/2 teaspoon (2.8 g) of salt together. Pour the flour and salt into a mixing bowl. Then whisk them together until they’re thoroughly combined. [10]