Dumpling Wrappers
Revisado por pares por UK recipe editorsAuthored by UK recipe editorsPublicado originalmente 28 Ene 2026
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There is something deeply satisfying about making homemade dumpling wrappers from scratch. This simple, low-sugar dough requires just three store-cupboard staples—flour, boiling water, and cold water—to create a soft, pliable texture that is far superior to any shop-bought alternative. By using a combination of water temperatures, the starch in the plain flour is perfectly tempered, resulting in a silkier finish that holds its shape beautifully when steamed, fried, or boiled.
Whether you are planning a feast of pork potstickers or delicate vegetable gyoza, these versatile wrappers are the ideal base for your favourite savoury fillings. This recipe is designed for both beginners and seasoned cooks, offering methods for both a stand mixer and traditional hand-kneading. Once mastered, these fresh skins can be used immediately or chilled for a convenient make-ahead weekend project.
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Ingredients for Dumpling Wrappers
725ml plain flour
240ml de agua hirviendo
45ml cold water
How to make Dumpling Wrappers
Volver al contenidoTo make the dough in an electric mixer, place the flour in the work bowl of the mixer and slowly mix in the boiling water with a dough hook and then add the cold water to form a dough. Transfer the dough to a lightly floured work surface and knead for an additional 5 minutes by hand, or until it is soft and smooth. Divide the dough in half and then roll into 2 cylinders (about 1 inch in diameter). Cover the cylinders with plastic wrap and let rest for 30 minutes. Alternatively, to make the dough by hand, place the flour in a large bowl and slowly stir in the boiling water. Then add the cold water and mix until well combined. Turn out the dough onto a lightly floured work surface and knead for 10 minutes, or until the dough is soft and smooth. Divide the dough in half and then roll into 2 cylinders (about 1 inch in diameter). Cover the cylinders with plastic wrap and let rest for 30 minutes.
Use a sharp knife to cut each of the cylinders into 26 rounds, and cover the rounds with plastic wrap when not working with them so that they don't dry out. Roll each round into a ball. Then on a lightly floured work surface, flatten each ball into a 3-inch-wide disk, first with the palm of your hand and then using a mini rolling pin and working in a circular motion. The wrappers will keep in the refrigerator wrapped in plastic wrap for up to 2 days.
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Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.
Historial del artículo
La información en esta página es revisada por pares por clínicos calificados.
28 Ene 2026 | Publicado originalmente
Escrito por:
Editores de recetas del Reino Unido
Revisado por pares por
Editores de recetas del Reino Unido

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