Make Your Own Dumpling Wrappers
Most grocers carry 3-inch wonton wrappers and 6-inch egg roll wrappers, and some carry round wrappers for jiaozi or pot stickers — but you can always make your own. Using hot water is important: it helps the gluten in the dough form more quickly, making the dough soft and stretchy sooner.
⏱️ Prep: 60 min🍽️ Makes 24
Ingredients
| 2 cups | 480 ml | all-purpose flour, plus more for dusting |
| 3/4 cup | 180 ml | hot tap water |
| 1 tsp | 5 ml | kosher salt |
Instructions
Makes 24 (3-inch) wrappers.
- Combine the flour, hot water, and salt in a medium bowl and knead until a soft ball of dough forms.
- Generously dust a clean work surface with flour, then turn out the dough and knead it for 10 to 15 minutes, until smooth and elastic. Lightly dust with flour as needed if it sticks to your hands.
- Form the dough into a ball. Dust it with flour and place it in a zip-top bag. Let it rest for 30 minutes.
- Turn out the dough and knead a second time for 5 minutes, until very smooth, soft, and elastic.
- Form the dough into a donut-shaped ring about 1 inch thick. Cut the ring to form a dough rope, then cut the rope into 24 uniform pieces by repeatedly cutting it in half.
- Roll out each piece into a 3-inch circle. Roll out no more than 6 wrappers at a time to prevent them from drying out too quickly. Take a shortcut: Use a food processor fitted with a metal blade instead of kneading by hand. Process for 5 minutes, or until the dough forms a shaggy ball. Troubleshooting: Dust unused dough or wrappers with flour and store them in a zip-top bag in the refrigerator or freezer. Allow them to return to room temperature before use.
Source: Toy, Chris. Easy Chinese Cookbook: Restaurant Favorites Made Simple (p. 19).