Homemade dumpling wrappers are so easy to make and they only need 2 ingredients! Use this simple recipe to make the perfect Vegan Dumplings at home all the time. Gluten-free option available!
Next time you want to make dumplings, you won't need to run to the store to find some expensive pre-made dumpling wrappers! This recipe is so easy to make at home with just flour and water, and it tastes even better than store-bought!
Use these dumpling wrappers to make vegan dumplings, potstickers, gyoza, soup dumplings, and more! You could even use the dough and cut it long to make asian-style noodles to use in dishes like my Asian Aglio E Olio!
This wrapper recipe will yield about 16-18 dumpling wrappers.
Why you'll love this recipe
- So Easy - These seriously couldn't be easier to make and they'll save you a lot of money instead of buying wrappers.
- Tastes Authentic - If you want your dumplings to taste like your favorite Asian restaurants, you need to make them at home! I promise they aren't using pre-made wrappers.
- Easily GF - This recipe is naturally vegan and easily made gluten-free. In fact, many people prefer the GF version!
What you need for this recipe
Ingredients and substitutions
- Flour - I use all-purpose flour for this recipe. To make it gluten-free, substitute rice flour!
- Water - Hot water is best. Try to use almost boiling water.
How to make this recipe
Step 1: Create the dough
Add flour to a large mixing bowl.
Heat water to just below a boil, then slowly add water to the flour.
Whisk together using a fork or chopsticks until a shaggy dough is formed.
Next, use your hands to knead the dough into a ball with very little (if any) flour remaining in the bowl. (If the dough is too hot for your hands, allow it to cool first.)
Cover the bowl with a kitchen towel and rest for at least 30 minutes, up to one hour.
Step 2: Roll dough
Once the dough is rested, remove it from the bowl and place on a clean surface.
Divide the dough in half.
Using a rolling pin, gently roll the dough out until you have achieved a very thin, even sheet. The thinner the dough, the easier it is to fold into a dumpling.
The dough shouldn't stick to the roller or to the surface, but if it does, just sprinkle more flour to prevent sticking.
Tip: If you own a pasta roller/sheeter, this is a very useful tool for achieving a uniform thickness. Feel free to run your dumpling dough through the pasta machine.
Step 3: Cut the dough
Once you have a thin sheet of dough (about 1/16th of an inch thick), use a large circle cookie cutter or another sharp circular object to cut out circles that are roughly 3-inches in diameter.
Do this until all of the dough has been cut.
Take any dough scraps and combine them together, then roll out again, and repeat until all dough is used up.
Use the wrappers immediately to make vegan dumplings, potstickers, soup dumplings, etc.
Expert Tips & Tricks
- Some readers have suggested using cornstarch to flour your work surface instead of regular flour to make sure that the wrappers don't become too dense.
- Make this gluten free by simply substituting the all-purpose flour for fine white rice flour.
- If you own a pasta roller/sheeter, this is a very useful tool for achieving a uniform thickness. Feel free to run your dumpling dough through the pasta machine.
- You can also roll the wrappers in a more traditional way: Before step 2, roll the dough out into a long snake or log shape. Cut the log into about 16 even pieces, roll a piece into a ball, flatten with your hand, then use a dowel to roll into the desired thinness, with the edges thinner than the center.
Recipe FAQs
Yes. Wrap the dumplings individually in plastic wrap and store in a freezer safe bag. Thaw at room temperature when ready to use.
I used a 3-inch diameter cookie cutter, but you could use the rim of a wine glass, the rim of a canning jar, the top or bottom of a can, or any other circular shape that is roughly 3-inches in diameter.
Dumpling wrappers are almost always vegan and free of any animal products! The only ingredients are flour and water, as the dough doesn't require any fat source like other kinds of dough do.
Related Recipes
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Easy Homemade Dumpling Wrappers
Equipment
- Mixing Bowl
- Rolling Pin
Ingredients
- 125 grams all-purpose flour (about ¾ cup)
- 65 ml Water (just under ⅓ cup)
Instructions
- Add flour to a large mixing bowl.
- Heat water to just below a boil, then slowly add water to the flour.
- Whisk together using a fork or chopsticks until a shaggy dough is formed.
- Next, use your hands to knead the dough into a ball with very little (if any) flour remaining in the bowl. (If the dough is too hot for your hands, allow it to cool first.)
- Cover the bowl with a kitchen towel and rest for at least 30 minutes, up to one hour.
- Once the dough is rested, remove it from the bowl and place on a clean surface.
- Divide the dough in half.
- Using a rolling pin, gently roll the dough out until you have achieved a very thin, even sheet. The thinner the dough, the easier it is to fold into a dumpling.
- The dough shouldn't stick to the roller or to the surface, but if it does, just sprinkle more flour to prevent sticking.
- Tip: If you own a pasta roller/sheeter, this is a very useful tool for achieving a uniform thickness. Feel free to run your dumpling dough through the pasta machine.
- Once you have a thin sheet of dough (about 1/16th of an inch thick), use a large circle cookie cutter or another sharp circular object to cut out circles that are roughly 3-inches in diameter.
- Do this until all of the dough has been cut.
- Take any dough scraps and combine them together, then roll out again, and repeat until all dough is used up.
Notes
- If you own a pasta roller/sheeter, this is a very useful tool for achieving a uniform thickness. Feel free to run your dumpling dough through the pasta machine.
- Some readers have suggested using cornstarch to flour your work surface instead of regular flour to make sure that the wrappers don't become too dense.
- Make this gluten free by simply substituting the all-purpose flour for fine white rice flour.
- You can also roll the wrappers in a more traditional way: Before step 2, roll the dough out into a long snake or log shape. Cut the log into about 16 even pieces, roll a piece into a ball, flatten with your hand, then use a dowel to roll into the desired thinness, with the edges thinner than the center.
Patch
This recipe is 100% not interchangeable with rice flour, dumplings immediately fall apart