This recipe is for anyone who wants to make dumplings completely from scratch but doesn’t know where to get dumpling wrappers… or is too lazy to walk outside because it’s freezing (hi, same 🙋♀️).
Good news: you only need 3 ingredients and a little time. Making dumpling wrappers at home is way easier than you think — and once you try it, it’s hard to go back.
These homemade dumpling wrappers are perfect for:
- Boiled dumplings
- Pot stickers / Guo Tie (鍋貼)
There are two ways to make this recipe, depending on what tools you have and how confident you feel with rolling dough. No perfection required.
Want to Learn Dumplings From Scratch (the Fun Way)?
If you’re loving this and want to go deeper, check out The Dumpling Club — my online dumpling course where I walk you through the entire dumpling-making process, step by step.
Inside The Dumpling Club, you’ll learn how to:
- Make dumpling wrappers from scratch (yes, these ones)
- Build flavorful fillings (meat + vegan)
- Fold dumplings confidently
- Cook dumplings three different ways — boiled, pan-fried, and steamed
It’s all taught through real-time, follow-along videos, so you can learn at your own pace, in your own kitchen. No pressure, no perfection — just really good dumplings.
👉 If dumplings bring you comfort, this is your place.
Want More Dumpling Recipes?
You can download my FREE Dumpling Cookbook — packed with dumpling fillings, cooking methods, and freezer-friendly recipes.
👉 Perfect if dumplings are your comfort food (or personality).
How to Shape Dumpling Wrappers (2 Easy Methods)
After mixing the dough and letting it rest, you’ve got a few options. Choose the one that fits your vibe.
Method 1: Roll & Cut (Beginner-Friendly)
- Roll the dough out to 2–3mm (about 1/8 inch) thick
- Cut wrappers using:
- A wide-mouth mason jar lid
- Any round cup about 7cm / 2.75 inches in diameter
This method is fast, forgiving, and great if you don’t want to roll individual wrappers.
Method 2: Divide & Roll (Classic Dumpling Style)
- Divide the dough into 36 equal pieces
- Each piece weighs about 7 grams
- Roll each one out individually
This method gives you more control and slightly better texture, especially for pleated dumplings.
Can I Use a Pasta or Noodle Machine?
Yes — absolutely.
A pasta/noodle machine can replace a rolling pin for either method:
- Roll the dough into sheets, then cut circles
- Or flatten each portion individually
It’s especially helpful if you want even thickness without working too hard.
About Dumpling Rolling Pins (Yes, These Matter)
These smaller rolling pins are designed for one-hand rolling, which makes shaping dumpling wrappers much easier.
They’re the same style used by Din Tai Fung pros, just made with sustainably sourced hardwood. Not required — but very nice once you try one.
Tips, Tricks & FYI (Read This Once, Save Later)
Don’t Waste the Scraps
If you use Method 1, the leftover dough strips make amazing quick noodles.
Just:
- Cut into strips
- Boil for 3–5 minutes
- Top with veggies and sauce
We love them with Mala Beef Noodles | 麻辣牛肉乾拌麵 vibes.
Can You Make Dumpling Wrappers Ahead of Time?
Yes — and you should.
- Dust each wrapper generously with cornstarch
- Stack them carefully
- Store:
- Freezer: up to 1 month
- Fridge: up to 1 week
Seriously — use a LOT of cornstarch. Dumpling wrappers love sticking together, especially at room temperature.
Prevent Drying & Cracking
Always keep dough you’re not working on covered with a towel or plastic wrap. Dry dough cracks, and cracked wrappers are not fun to fold.
Easy Dumpling Wrappers | 簡單水餃皮
Here’s a recipe for those who want to make some delicious dumplings from scratch but don’t know where to get dumpling wrappers or too lazy to walk out the door. For even more dumpling recipes, you can download this FREE Dumpling Cookbook HERE.
- Total Time40 minutes
- Yield48 Wrappers 1x
Ingredients
- 3 C Flour
- 1 C Luke Warm Water
- 1/2 tsp Salt
- Corn starch to prevent sticking
Instructions
- Mix all the ingredients together (minus the corn starch) and let sit for 5 minutes for the flour to soak up the moisture
- Knead the dough until smooth and shiny, about 5 mins
- Cover and let the dough rest for at least 15 mins (up to 1 hour) to loosen up
- From here you can choose one of the following methods to shape your dough
Method 1
- Using a rolling pin or a pasta machine
Roll all of the dough to 2-3mm(1/8″) thick cut them into shape with a mug, or any round-shaped cup that’s roughly 9cm(3.5″) in diameter. A wide mouth jar lid is perfect for the job.You’ll be making less than 48 wrappers with this method as there will be leftover strips of dough.
Method 2
- Roll the dough into a long log and divide the dough into small pieces each weighing about 8-11grams.
- Alternatively you can divide the dough into 48 pieces. First, divide the dough into 4 equal portions. Taking one portion out at a time, divide into 3 pieces then cut each in half. Making 12 little dough for every quarter, each of them roughly weighs 8 grams. Roll them out individually to 9cm(3.5″) in diameter, 2-3mm(1/8″) thick with a rolling pin.
Cover the dough you’re not working on with a towel so they don’t dry out
Dust generously
- Dust each wrapper generously with flour or corn starch if you’re stacking them up, or they will stick miserably together.
Notes
- Dumpling wrappers freezes well. Dust, stack, and freeze for up to 1 month, and defrost before use. Alternatively, keep in the fridge for up to 3 days.
- If using method 1, the leftover dough can be cut, cooked, and turn into noodles!
- For even more dumpling recipes, you can download this FREE Dumpling Cookbook HERE.
- Prep Time: 40 mins
- Category: Noodles
- Cuisine: Asian, Taiwanese
