Learn how to make homemade dumpling wrappers with this easy 2-ingredient dough recipe to use for any Asian dumplings like Japanese Gyoza (Jiaozi, Potstickers), Chinese Wontons & more! The wonton wrappers are simple, egg-less, perfect to make ahead and freeze and can easily be made gluten-free and even used for ravioli!
Chinese Wontons, Asian Dumplings, Ravioli & Co
Dumplings are one of the most versatile foods because you can fill the simple dough with various fillings and prepare and serve them in so many ways. From Polish Pierogi, German Maultaschen, Italian Tortellini or Ravioli, Mexican Samosas, Spanish Empanadas to Asian dumplings such as Japanese Gyoza (Potstickers), Bao buns and Chinese Wontons – dumplings can be found all over the world!
The difference between pasta dough and gyoza/ wonton dough
While Italian ravioli and tortellini are prepared with pasta dough, Asian dumplings are prepared with thin dough wrappers made from flour and water. Besides flour and water, traditional Italian pasta dough often contains also other ingredients, such as durum wheat semolina or eggs. However, when the pasta dough is made vegan (egg-less), both types of dough are relatively similar. So theoretically you could also use this dumpling dough recipe for ravioli and co if you like.
Easy Homemade dumpling dough
Since gyoza or wonton wrappers and vegan pasta dough are often hard to find at the grocery stores, I always make dumpling dough myself with this simple recipe! It is really easier than you may think because you only need two ingredients and a few minutes of kneading. Rolling out and cutting the dough takes a little time, but it’s definitely worth it! Homemade dumpling dough not only tastes fresher and better, but the wonton wrapper can also be made ahead and frozen for future use!
Perfect to make ahead and freeze
So once you have prepared a few wrapper stacks and put them in the freezer, you can always make a delicious homemade dumpling dish in no time! It is also much cheaper to make dumpling dough yourself because flour isn’t expensive. But if you find ready-made gyoza or wonton wrapper online and order them at the Asia-Shop, you can easily spend a lot of money, including refrigerated shipping, which I personally find much too expensive!
Furthermore, you know exactly which ingredients are used for your homemade dumpling wrapper, because you can buy them yourself and choose between organic flour and high-quality sea salt. However, you will never know how and what the store-bought wrappers are made of.
Believe me, whether you make wonton dough or pasta dough or any other dough – the more often you do it, the easier and faster the preparation will work in the future! As with all things in life, this is just a matter of practice – so dare to try the recipe and your whole family will be amazed!
Ingredients for “Dumpling-Wrapper”
- All-purpose or wheat or spelt flour (or sub rice flour + tapioca starch, if gluten-free)
- Hot water
- Flour or cornstarch (for dusting)
How to make homemade dumpling wrappers
First, check out this step-by-step guide for visual instruction on how to make homemade dumpling wrappers! The full recipe with exact measurements can be found in the recipe box below.
Step 1: Making the dumpling dough
Start by whisking together flour and salt in a bowl. Then slowly pour in the hot water and stir with chopsticks or a fork until the liquid has been absorbed by the flour. Then knead all the dough pieces together with your hands and transfer the dough to a working surface.
Now knead the dough for about 3-5 minutes until it is smooth and soft. Then form the dumpling dough into a ball, wrap it tightly in cling film and place it in the refrigerator for 30 minutes. However, you can also prepare the dough in advance and then leave it in the fridge overnight.
Step 2: Roll out the Dumpling Dough
After the chill time, divide the dough into two pieces, as this makes it easier to work with. Wrap one piece of dough with the foil again and put it back in the refrigerator to prevent it from drying out. Roll out the other piece of dough on a lightly floured working surface to be about 2 mm thin.
Step 3: Cut out squares or rounds
To make wonton wrappers, cut out squares (approx. 3″x 3″), using a pizza cutter. To make gyoza wrapper, cut out round circles, using a glass or cookie cutter (approx. 3-4″ in diameter). Use any leftover dough to cut out more squares or circles. Then remove the second dough portion from the refrigerator and continue this process.
Optional: Asian technique
Alternatively, you could roll out and fill the dumplings one after the other, as Asian people traditionally do (see step-by-step pictures below). To do this, first, roll 1/4 of the dough into a long roll, then cut it into about 10 pieces. Form the pieces into small balls, place them on a wooden board and cover them loosely with cling film to prevent them from drying out. Take one ball at a time and roll it out on a lightly floured working surface into a thin circle, about 2 mm. Then fill it according to the dumpling recipe, fold, seal well and pan-fry or steam.
How to store and freeze dumpling wrappers
Be sure to dust the fresh homemade dough wrappers with some cornstarch before stacking them up, otherwise, they will stick together. Furthermore, I highly recommend either using the wrappers immediately or store them in an airtight container in the refrigerator or freeze them, as the dumpling dough is very thin and tends to dry out quickly. However, if you follow these 3 tips and tricks, I guarantee your homemade dumpling wrappers will be perfect!
3 tips and tricks for the perfect dumpling dough
- Knead the dough well, because the smoother it is, the better the dumplings will be!
- Roll out the dough thinly because the dumplings should not just taste like dough!
- Use the dough immediately, or cover or store it airtight, otherwise, it will dry out quickly!
This homemade dumpling wrappers recipe is:
- Can be made gluten-free
- Made from scratch
- Perfect to make in advance
- Super delicious!
- Can be used for any kind of dumplings in different shapes!
Here are my favorite recipes for vegan dumplings to try:
- Japanese Gyoza (Potstickers)
- Pan-fried Bao buns
- Polish Pierogi
- German “Maultaschen”
- Vegan Spinach Ravioli
- Squash Ravioli
- Vegan Tortellini
- Mexican Samosas
- Spanish Empanadas
If you try this homemade dumpling wrappers recipe, please leave a comment and a rating if you liked it! And if you take a picture of your dumpling dish and share it on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka, because I love to see your remakes! Have fun!
Homemade Dumpling Wrappers for Wontons, Gyoza & CoAuthor:
- 2 ½ cups (300 g) all-purpose or wheat or spelt flour or sub 1 ½ cup fine white rice flour (200g) + ¾ cup tapioca starch (80g) + 2 tsp xanthan gum*, if gluten-free
- ½ tsp salt
- ⅔ cup (150 ml) hot water if making it gluten-free, use ¾ cup boiling water (180ml) + 1 tbsp oil for a smoother consistency*
- flour or cornstarch for dusting the work surface
- *Note: Check out the recipe video + step-by-step guide above for visual instruction!
- Whisk together the flour and salt in a bowl. Pour in the hot water and mix with chopsticks until the liquid has been absorbed by the flour. Place the dough on a working surface and knead with your hands for about 3-5 minutes until a smooth and soft dough forms. Then form the dough into a ball, wrap it tightly in cling film and refrigerate for 30 minutes. (If making gluten-free dough continue with the next step immediately; do not chill it).
- After the chill time, divide the dough into 2 or 4 pieces and wrap each piece in cling foil again. Start with one piece at a time and put the others back in the refrigerator to prevent them from drying out. Roll one piece out on a lightly floured work surface to be about 2 mm thick.
- To make wonton wrappers, cut out squares with a pizza cutter (approx. 3“x3“, 7.5x7.5-cm). Or to make gyoza wrappers, cut out circles, using a round glass or cookie cutter (approx. 3-4“, 8-10-cm diameter). Use leftover dough to cut out more wrappers. Then fill and fold however you like (or stack them up for later use*).
- Remove the next dough portion from the refrigerator and repeat this process to make more wrappers.
- The Recipe was first published here. Adapted from my ravioli recipe.
- The total amount of wrappers may vary depending on the thickness of your dough and the size of your wrappers.
- Storage: Dust the prepared wrappers with a little cornstarch before stacking them up, otherwise, they will stick together. Since the wrappers tend to dry out quickly, be sure to either use them immediately or store them in an airtight container in the refrigerator or freeze them.
- To freeze the wrappers, first, dust them with a little cornstarch, then stack them up and wrap the stack tightly in cling film. Put them in a freezer bag, seal it airtight and then freeze. If you want to use them, simply thaw them in the fridge overnight.
- The gluten-free dough is more fragile than the regular dough. To make it more elastic, do not skip the xanthan gum. It may look a bit crumbly at the beginning but when you continue kneading it, it will become smooth. Be sure to keep it always covered or wrapped in foil or it will dry out quickly. Some readers had also success by replacing the all-purpose with a gluten-free 1 to 1 flour blend.
- Please read my blog post for helpful tips and further information on this recipe.
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