How to Make Dumpling Wrappers (Dumpling Skins/餃子皮) | Lisa Lin

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: rice flour

Whole wheat flour adds fiber and nutrients.

water

🥗Healthier: broth

💰Cheaper: tap water

Broth adds flavor without extra cost.

salt

🥗Healthier: herbs

💰Cheaper: none

Herbs can enhance flavor without sodium.

Mix all-purpose flour and salt in a bowl.

Gradually add very warm water while stirring until all the water is absorbed.

Use hands to gather the dough together, kneading for 2 to 3 minutes.

If sticky, sprinkle flour on the work surface.

Knead until the dough doesn't stick to your hands.

Cover the dough with a damp towel and let it rest for at least 45 minutes.

After resting, knead the dough a few times and stretch it into a large ring.

Cut the dough into small pieces for dumplings, aiming for 12 to 14 grams for medium-sized dumplings.

Roll each piece into a ball, ensuring no visible seams.

Dust the work surface with flour and cover the balls with flour.

Flatten a piece of dough into a disk and roll it out, turning it 90 degrees after each roll.

Roll out the edges thinner after a few revolutions.

Place rolled wrappers on a floured baking sheet and cover with a dry linen to prevent drying out.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens