Dumpling Wrappers as thick or as thin as you want for various dumplings. Run the dough through a Pasta Roller and stamp out the circles for Dumpling Wrappers, other sizes, and shapes for Dim Sum Wrappers, or into Squares for Eggroll Wrappers or Wonton Wrappers. Dust, Stack, and Freeze to make Chinese Dumplings, Eggrolls, or Wontons anytime.
Chinese Dumpling Wrappers is an extremely easy Dough recipe that is the base for other dough recipes. They come in many varieties and are usually about 3 inches in diameter for dumplings. These can be made into Egg Roll Wrappers, Wonton Wrappers, various other dumpling Wrappers, and even different kinds of Noodles.
It’s really cool knowing how to make this simple dough recipe and how to transform it. With a Pasta Roller, you can whip out dumpling wrappers or other products a lot faster than portioning, flattening out, and rolling the dough for each wrapper.
Store bought Dumpling Wrappers
These can be picked up at your local Asian store for pretty cheap and skips all the work into making the dough, resting, portioning, and rolling. They are usually circular in shape about 3 inches in diameter and drier than homemade ones.
Homemade ones will taste better for a lot cheaper. But requires the effort put in to make them. Although the whole process can be sped up using a Pasta Roller to get uniform thickness and they are much easier to seal.
Homemade Dumpling Wrappers
The standard one is simply Flour, Salt, and Hot Water. They usually have a circular size of about 3 Inches at various thicknesses.
- 4 Cups Flour
- 1.5 Cups Hot Water
- 1 tsp Sea Salt
Hot Water vs Cold Water in Dumpling Wrappers
Hot water is absorbed by the dough much faster than cold water and also inhibits gluten development. It also makes rolling the wrappers out much easier with Hot water added.
Cold water dough will always result in a chewier dough than ones made with hot water. In short, use hot water to inhibit gluten development and cold water to not.
Mixing homemade Dumpling Wrappers
Place the Flour & Salt into the mixing bowl. Add water and mix until it is nice and smooth. Mix for about 5 minutes, the dough will go whiter and should feel like play-doh or clay, it should not be sticky. At first, it will be really dry, keep kneading it until it comes together. Add less or more water or more flour if needed.
Wrap in plastic or place into a bowl and cover, let rest 30 minutes to an hour.
Pasta Roller for Dumpling Wrappers
A faster way to produce these is to run the dough through a pasta machine and stamp out the circles with a 3-inch cookie cutter. It really does eliminate so much time, producing wrappers that are consistent and uniform in no time flat.
No need to portion the dough, flatten it out and then roll each one out. Just run it through the Pasta roller and stamp out the wrappers with a cookie cutter.
I find setting 2-3 is optimal for the dumpling wrapper that you will fry or boil. Setting 4 – 6 is ideal for steamed dumplings. Your preferences may be different.
Dumpling Wrappers Thickness
The thickness varies from restaurant to restaurant. Some restaurants serve it up in a thin dough. Others like T & T, serve it up in a thicker dough.
The thickness is a matter of preference. Although it does come into play depending on the cooking method you will use for the dumplings. Typically thicker ones are for frying or boiling. Thinner ones are for steaming.
The weight in grams is just a rough estimate. Roll the dough out to the desired thickness and stamp out the circles with a 3-inch cookie cutter.
- Pasta Roller set to 3 should create a dough wrapper that is approx 20 g with good thickness.
- 4 should create a dough wrapper that is approx 14 g – 15 g with a moderate thickness.
- 5 should create a dough wrapper that is approx 9 g -10 g. This is getting on the thinner side.
- 6 should create a dough wrapper that is approx 5 g. Very thin, ideal for steaming or boiling only.
Types of Dumplings
There are many versions of dumplings with different textures, flavors, folding techniques, and cook methods. The common ones are below.
Dim Sum Wrappers
Dim Sum is an umbrella term that actually covers a whole range of dumplings with various shapes, sizes, and cooking methods. There is no real standard size for the wrappers since Dim Sum is a term that means Touch the heart and refers to a wide variety of Dumplings.
Gyoza is a Japanese term based on the Chinese Dumplings, Pot Stickers, or Jiaozi Dumplings. The wrappers use the base dough recipe in the recipe below rolled out to about 3 inches. Gyozas are stuffed with meat (Traditionally Pork) & Vegetables(Nappa Cabbage). Pan-fried and steamed much the same as potstickers. Sometimes deep-fried.
The filling Portion for Gyoza or any dumpling with a 3-inch Wrapper is about 1 Tbl of filling.
Gyoza Dumplings are often served with the Soy-based Sauce Dumpling Dipping Sauce.
These are the Chinese dumplings same as Gyoza. Usually Boiled or Steamed only. The Jiaozi predates the Gyoza with Gyoza being fairly recent and based on this Chinese dumpling. Gyoza is a Japanese term that means Jiaozi.
Pot Sticker Wrappers
Pot Stickers are the same as Gyoza. Fried to brown one side and water added to steam the dumplings. Served with Dipping Sauce.
Har Gow Wrappers
Har Gow Wrappers use a 50:50 mix of Wheat Flour & Potato Starch or Tapioca Starch with Salt and Hot Water (About 1 Cup) and usually with about 1 Tbl of Neutral oil. Rolled out very thin and results in translucent skin with Shrimp filling.
For Egg Roll Wrappers, add 2-3 Eggs and use Cold Water. About 1 1/4 C. The Dough should be similar to fresh pasta. Pass the Dough through a Pasta Machine and slice them into the same length as the dough is wide. About 5 1/2 – 6 inches square.
The filling Portion for Eggrolls is a little less than 1/4 C (About 45 g) of filling. See the recipe for Eggrolls to make these.
Wonton Wrappers are the same as Eggroll wrappers.
Store-bought Wonton wrappers are about 3 inches squared. The same as eggroll wrappers but smaller.
Wontons can also be made with circular dough just the same as the dumplings wrappers. Stuff them and fold, then bring both sides together and seal to create wontons.
The filling Portion for wontons is about 1 – 2 tsp of filling, depending on size.
Fluffy Wrappers or Chinese steamed buns have a bit of yeast in with the dough that causes them to rise a bit. Usually with a bit of sugar and oil. Although baking powder can be used too instead of the yeast for leavening. The Dough should be soft but not sticky.
The Filling portions vary because the dumpling size varies. In general 1 Tbl of filling for a 3 Inch wrapper.
Flour, Cornstarch, Potato Starch, or any mix of the three are used to dust the Wrappers and avoid them from sticking. Storebought wrappers are dusted with Cornstarch or Potato Starch.
There are tons of fillings that can be used for Dim Sum, it really is entirely up to you.
For 3 inch wrappers, you typically want about 1 Tablespoon of filling. Wet one side of the wrapper with water for easier adhesion and place the filling in and seal.
There are numerous ways to fold dumplings and creative ways too.
For your standard Gyoza or Potsticker dumpling, fold these in half and pleat one side to create the Dumplings or use a Dumpling press which is a faster way to create the dumplings. Although if you get good at folding the dumplings, this method can be pretty fast too. I tend to go for the Dumpling press for uniformity and speed.
Pass the dough through a pasta roller to the desired thickness and stamp out a 3-inch circle to create the wrapper.
Place the wrapper on the press and place your filling in. Brush the edge with water.
Fold the press over to Seal and create the dumpling. Trim off any excess dough if necessary.
Flatten out the bottom so that the dumpling can stand up. This is the side that will be browned.
Freezing Dumpling Wrappers
Dust them well before stacking and place them into a Ziploc bag to freeze. Optionally you can use wax paper to separate the Wrappers but it isn’t really necessary as long as you dusted the wrappers well. Thaw the wrappers just like the storebought ones before using them.
- 1 Pasta Roller
- 1 3 Inch Cookie Cutter
- 4 C Flour - Extra Flour for dusting
- 1 1/2 C Hot Water
- 1 tsp Sea Salt
- Mix all the ingredients together and knead for about 5 minutes or until the dough takes on a whiter color. It should feel like fresh clay or play-doh. Add less or more water or more flour as needed. It will be really dry at first, keep kneading and then make adjustments if necessary.Cover the Dough with plastic and let rest for 30 minutes or longer.
- Divide the Dough and flatten it out, dust to run it through the pasta roller until the desired thickness is achieved. With a 3-inch Cookie cutter, stamp out the circles. Recycle the leftover dough and repeat until all the dough is used up.
- Dust the Wrappers and stack them to use right away or to freeze for later use.To use Frozen wrappers, thaw just like the store bought ones before using.
DustingUse extra Flour, Cornstarch, or Potato Starch to dust the wrappers or any combination of the three.
Eggroll WrappersAdd 2–3 Eggs and use Cold Water (1 1/4 C more or less, the same feel as fresh pasta). Slice into squares the same length as the Pasta Roller is wide (6 inches).
Wonton WrappersAre the same as Eggroll Wrappers but sliced into 3-inch squares. You can also stamp these out with a 3-inch cookie cutter.
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