Homemade dumplings are one of those foods that feel extra special, whether you're making them for a holiday, a family gathering, or just a cozy weekend cooking project. While store-bought dumpling wrappers are convenient (and totally fine to use!), making your own dumpling wrappers from scratch is surprisingly simple and the texture is on another level!
Jump to:
Homemade Chinese dumpling wrappers are softer, chewier, and more elastic than store-bought ones, which makes them easier to roll thin and fold without tearing. If you've ever wondered whether it's worth the extra step, I promise it is. Once you try fresh wrappers, it's hard to go back.
In this post, I'll walk you through how to make Chinese dumpling wrappers at home, step by step, using just flour and water. These wrappers are perfect for classic Chinese pork dumplings (jiaozi), but they also work well with vegetable or shrimp fillings.
What are dumplings?
If you're here looking for wrappers you probably already know what dumplings are. But just in case you don't, dumplings are basically cooked dough that's wrapped around some sort of filling - and there's a huge variety of them found in many different world cuisines!
Some popular types of dumplings include:
- Jiaozi: Chinese dumplings, typically filled with ground meat and/or vegetables (this is the one this dumpling wrapper recipe is for)
- Gyoza: Japanese dumplings, typically filled with ground pork and vegetables.
- Pierogi: Polish dumplings, typically filled with cheese, potatoes, or meat.
- Kreplach: Jewish dumplings, typically filled with ground meat, cheese, or vegetables.
About Chinese Dumpling Wrappers
Chinese dumpling wrappers are thin, round sheets of dough traditionally made with just flour and water. You can find them at Asian grocery stores or even online, but they're also easy to make at home with minimal ingredients and equipment.
While I often use store-bought wrappers for convenience, homemade wrappers have a noticeably better texture. They're more tender yet chewy, easier to roll thin, and less likely to break when folding or cooking.
If you enjoy hands-on cooking projects or want dumplings that taste truly homemade, making your own wrappers is well worth the effort.
How to make Chinese Dumpling Wrappers (Step by Step)
First, gather your ingredients:
- 2 cups all purpose flour
- ½ cup water
Place flour in a mixing bowl, and add the water to the flour gradually. You will want to gently mix until there's no more lose flour and it forms in to one ball of dough. Knead the dough with your hands for about 5 minutes.
Wet a piece of clean dish towel, and then cover the dough with it. Take a lid and cover the mixing bowl.
Allow the dough to rest covered for about 30 minutes to an hour in room temperature.
Uncover the dough after resting (the dough or you? JK) and the dough should be soft at this point.
Lightly dust a large cutting board or clean counter top. Remove from mixing bowl and place dough on cutting board / counter top and knead it a couple of times until smooth. Cut the dough in to four quarters.
Take one of the four quarters, and roll it in to a long rope / cylinder that's about ¾ inch in diameter. Then, using a knife, cut dough rope / cylinder in to 1 inch length.
Roll each piece of dough in to a small ball, and then flatten it to a small disc with your palm. Using a rolling pin, flatten it in to thin discs. If the dough ever starts to get sticky, you can dust with flour.
Repeat with the remaining dough rope.
I recommend using these fresh wrappers immediately to make dumplings (such as my Chinese Pork Dumplings). It's better to make them in to dumplings and THEN freeze them.
However, if you do want to save it for later for any reason, you will have to dust between each wrapper before stacking them up, wrap with plastic wrap and then place in air tight zip lock bag or container. Then you can keep it refrigerated for about 2 days. Or you can freeze them up to a month.
If you freeze them, they can be easily thawed out by either placing them in the fridge overnight or on the counter for about 30 mins - 1 hour.
Here they are made in to dumplings!
Getting ready to freeze these:
Ones we boiled from fresh pork dumplings made with the fresh wrappers:
Storage & Reheat
- Storage: Stack wrappers with flour dusted between each. Wrap in plastic and store in an airtight container. Refrigerate up to 2 days.
- Freezing: Freeze wrappers (or dumplings made with them) up to 1 month. Thaw in fridge overnight or at room temp for 30-60 minutes.
- Best Method: Make dumplings with the wrappers first, then freeze the dumplings for best texture.
FAQ
Can I make dumpling wrappers ahead of time?
Yes, but they dry out quickly. Store properly if not using right away.
Can I use hot water instead of cold?
Hot water makes the dough softer and easier to roll thin, while cold water gives more chew. Either works depending on preference.
Can I just buy wrappers?
Absolutely! Store-bought wrappers are convenient, but homemade wrappers have a chewier, fresher texture.
Dumpling Wrappers Recipe
Here's how to make delicious Dumpling Wrappers for your homemade Chinese dumplings - step by step instructions with pictures!
Ingredients
- 2 cups all purpose flour
- ½ cup water
Instructions
- Place flour in a mixing bowl, and add the water to the flour gradually. You will want to gently mix until there’s no more lose flour and it forms in to one ball of dough. Knead the dough with your hands for about 5 minutes.
- Wet a piece of clean dish towel, and then cover the dough with it. Take a lid and cover the mixing bowl.Allow th
- e dough to rest covered for about 30 minutes to an hour in room temperature.
- Uncover the dough after resting and the dough should be soft at this point.
- Lightly dust a large cutting board or clean counter top. Remove from mixing bowl and place dough on cutting board / counter top and knead it a couple of times until smooth. Cut the dough in to four quarters.
- Take one of the four quarters, and roll it in to a long rope / cylinder that’s about ¾ inch in diameter. Then, using a knife, cut dough rope / cylinder in to 1 inch length.Roll each p
- ce of dough in to a small ball, and then flatten it to a small disc with your palm. Using a rolling pin, flatten it in to thin discs. If the dough ever starts to get sticky, you can dust with flour.
- Repeat with the remaining dough rope.
- Use wrappers to wrap dumplings immediately (See notes for storing.)
Notes
I recommend using these fresh wrappers immediately to make dumplings (such as my Chinese Pork Dumplings). It’s better to make them in to dumplings and THEN freeze them.
However, if you do want to save it for later for any reason, you will have to dust between each wrapper before stacking them up, wrap with plastic wrap and then place in air tight zip lock bag or container. Then you can keep it refrigerated for about 2 days. Or you can freeze them up to a month.
If you freeze them, they can be easily thawed out by either placing them in the fridge overnight or on the counter for about 30 mins – 1 hour.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 35 Serving Size: 1 dumpling wrapperAmount Per Serving: Calories: 26Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 5gFiber: 0gSugar: 0gProtein: 1g
The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information. Keep in mind that if there is a marinade, often times not all the ingredients will be consumed.
What to Make with These Dumpling Wrappers
These homemade wrappers can be used for many different dumpling fillings. Here are a few of my favorite dumpling recipes to try next:
- Pork and Napa Cabbage Dumplings - A classic filling that's juicy, savory, and perfect for homemade wrappers.
- Pork and Chives Dumplings - Fragrant garlic chives paired with seasoned ground pork for a bold, traditional flavor.
- Napa Cabbage & Tofu Dumplings - A vegetarian option packed with umami, made with tofu and napa cabbage and no pre-cooking required.
- Pork and Shiitake Mushroom Dumplings - Juicy pork combined with earthy shiitake mushrooms, great for boiling, pan-frying, or steaming.
You can also browse all of my dumpling and wonton recipes for more filling ideas and variations.
Pin for later!
Got questions or comments? Drop them below!