Making Dumpling Wrappers


  • 2 ½ cups all-purpose flour
  • ½ tsp salt
  • between 2/3 cup to 1 1/4 cups hot water
  • flour or cornstarch for dusting the work surface


  • Sift the flour into a bowl and add the salt to the flour and whisk together.
  • Pour in the hot water and mix with a fork or chopsticks until the water has been absorbed by the flour.
  • Place the dough on a working surface and knead with your hands for about 3 to 5 minutes until a smooth and soft dough forms.
  • Then form the dough into a ball, wrap it tightly in thin plastic wrap (cling wrap) and refrigerate for 30 minutes.
  • After chilling in the refrigerator, then divide the dough into 2 or 4 pieces and wrap each piece, except for one, in cling wrap again. Work with one piece at a time and place the others in the cling wrap back into the refrigerator to prevent them from drying out.
  • Roll one piece out on a lightly floured work surface to be about 2 mm thin. To make wonton wrappers, cut out squares with a pizza cutter (approx. 3“ x 3“). Or to make gyoza wrappers, cut out circles, using a round glass or cookie cutter (approx. 3″ to  4“ in diameter). Combine any leftover dough to roll it out again and use it to cut and make more wrappers.
  • Then fill and fold each wrapper however you like with your desired filling (or stack them up for later use (See storage below).
  • Remove the next dough portion from the refrigerator and repeat this process to make more wrappers.


The total amount of wrappers may vary depending on the thickness of your dough and the size of your wrappers.


  • Dust the prepared wrappers with a little cornstarch before stacking them up, otherwise, they will stick together. Since the wrappers tend to dry out quickly, be sure to either use them immediately or store them in an airtight container in the refrigerator or freeze them.
  • To freeze the wrappers, first, dust them with some cornstarch, then stack them up and wrap the stack tightly in cling film. Put them in a freezer bag, seal it airtight and then freeze.
  • If you want to use them, simply thaw them in the fridge overnight

This recipe is derived from an article at:

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