How to Make Dumpling Wrappers from Scratch

Ingredients:

• 2 cups all-purpose flour (plus extra for dusting)
• ¾ cup water (adjust as needed)
• 1/4 teaspoon salt

Instructions:

1. Combine Ingredients: In a large mixing bowl, combine the flour and salt. Gradually add water while stirring with chopsticks or a wooden spoon. Keep adding water until the dough starts to come together.
2. Knead the Dough: Transfer the dough onto a clean surface and knead it for about 8-10 minutes until smooth and elastic.
3. Rest the Dough: Cover the dough with a damp towel or plastic wrap and let it rest for at least 30 minutes. This helps the dough become easier to roll out.
4. Divide the Dough: Once rested, divide the dough into small portions, about 12-15 balls, depending on how large you want your wrappers.
5. Roll Out the Wrappers: On a lightly floured surface, roll each dough ball into a thin circle, about 3-4 inches in diameter. If needed, dust with more flour to prevent sticking.
6. Use or Store: Your dumpling wrappers are ready to use! If you’re not using them immediately, stack the wrappers with parchment paper between each and wrap them tightly to store in the fridge for up to 2 days or freeze for longer storage.

Tips:

• Adjust the water slightly if the dough feels too dry or sticky.
• Use a rolling pin to roll out the dough evenly for consistent wrapper thickness.
• If you’re having trouble rolling out the dough, let it rest for an additional 10-15 minutes before trying again.
• If you’re making a larger batch, you can freeze the unused wrappers by placing parchment paper between each one to keep them from sticking together.

Nutrition (Per Wrapper – Approximate):

• Calories: 30 kcal
• Protein: 1 g
• Carbs: 6 g
• Fat: 0 g
• Fiber: 1 g