Dumpling/wonton Wrappers Recipe

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Dumpling/Wonton Wrappers

Jessica Hannan


This are actually pretty easy to make and well worth the effort. I had a lot of fun making them!

pinch tips: How to Use Hand & Stand Mixers



40 - 50 wrappers


45 Min


2 c
all purpose flour
1 tsp
1/2 - 3/4 c
cold water

Directions Step-By-Step

Mix the flour and salt together.
Add in the 1/2 cup of water and stir to form a rough ball. If it is too dry, add the remaining water. The dough will be rough and won't hold together.
Sift cornstarch onto your work surface.
Form the dough into a rough ball and knead for 2-3 minutes.
Wrap the dough in a damp lint free/smooth kitchen towel and let rest for 20 minutes to 2 hours.
I use a flour sack towel that I get wet, wring out and then "snap" several times to get the right amount of moisture.
After the dough has rested, cut it into 4 equal pieces. Take one, cover the rest with the damp towel.
If your work surface needs more cornstarch, add it now.
Roll it out into a one inch snake and cut it into 1 inch pieces.
Form the pieces into balls, and roll out to either rounds or squares with a rolling pin dusted with corn starch. For wontons, make it square and leave it a little thicker....for dumpling gyoza...roll it as thin as possible. Make sure to very lightly dust them with cornstarch and stack. Cover with a corner of the damp towel. Use immediately or wrap tightly and refrigerate.

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