Homemade Dumpling Wrappers for Wontons, Gyoza & Co

Homemade Dumpling Wrappers for Wontons, Gyoza & Co

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!

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Prep Time 5

Cook Time 20

Chill Time 30

Course Appetizer, Basics, Lunch & Dinner, Side Dish

Cuisine Asian, Chinese

Servings Wrappers

Calories 27 kcal

Ingredients

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

Instructions

*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.

Notes

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.

Nutritions

Nutrition is calculated automatically and should be used as estimate.

Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!