Go Back
–+ servings
Perfect Dumpling Dough (For Beginners)

Perfect Dumpling Dough (For Beginners)

Learn how to make perfect dumpling dough for beginners with this easy guide.
Print Recipe Pin Recipe
Prep Time 2 hours
Cook Time 2 minutes
Resting Time 1 hour 30 minutes
Total Time 3 hours 32 minutes
Course Appetizer, Dinner, lunch, Main Course, Snacks, Tapas
Cuisine Chinese, East Asian, Japanese, Korean
Servings 32 wrappers
Calories 34 kcal

Equipment

  • mixing bowl
  • chopsticks or fork
  • Plastic Wrap
  • ziploc bags
  • pasta machine
  • Rolling Pin
  • Food Processor
  • Stand Mixer

Ingredients
  

Dumpling Dough Ingredients

  • 300 g all purpose flour or a mix of 50% cake flour and 50% AP flour
  • 175 - 200 ml boiling water see recipe notes - use room temperature water if you're making boiled dumplings
  • ¾ teaspoon salt
  • as needed extra flour for dusting

Instructions
 

By hand

  • In a bowl, mix the flour and salt together.
  • Create a well in the middle (like you would when making pasta).
  • Slowly add about 130 ml of the hot water, while mixing with chopsticks or a fork until the flour forms clumpy bits.
  • Add up to 70 mL of the rest of the hot water (or room temperature water, if using), while mixing, to form a clumpy dough.
  • Gently mix the dough by hand to bring it together to form a scraggly dough, with no dry spots.
  • Cover the bowl with plastic wrap and let it rest for 20 - 30 minutes.
  • Knead the dough for a few minutes until it looks smooth and feels supple (ear lobe soft).
  • Roughly separate the dough into 4 portions, and wrap them in plastic wrap.
  • Let the dough rest for at least 30 minutes at room temperature.

By stand mixer

  • Place the flour and salt in the bowl of your mixer.
  • Stream in the 130 ml of hot water, while running the mixer on low.
  • Replace the mixer attachment with the kneading attachment.
  • Add the rest of the hot water while kneading the dough.
  • Knead the dough until you have a soft, supple, smooth dough.
  • Portion the dough into 4, and wrap each portion in plastic wrap.
  • Let the dough rest for at least 30 minutes.

By food processor

  • Process the flour and salt for a few seconds to mix.
  • In a steady stream, pour about 130 mL of the hot water while the processor is running.
  • Add the rest of the water until the mix starts to resemble very coarse crumbs.
  • Turn the dough out onto a lightly floured surface.
  • Using your hands, bring the flour clumps together to form a soft but firm ball of dough.
  • Knead the dough further on your work surface for a few minutes.
  • Divide the dough into 4, and wrap each portion in plastic wrap.
  • Let the dough rest for at least 30 minutes.

Making the dumpling wrappers

  • If you're using the dough the following day instead, place it in the fridge (sealed in plastic bags).
  • Lightly dust your work surface and rolling pin with flour.
  • Take one portion of dough, and roll it out into a tube that's about 1 ½ inches in diameter.
  • Cut the tube into 8 or 9 equal portions.
  • Place one portion of the dough on a lightly floured surface, with the cut side down.
  • Press down on the dough to flatten it slightly.
  • Using a small rolling pin, roll out the dough into a circle that is about 2.5 - 3 inches in diameter.
  • Rotate and roll out the edge of the dumpling wrapper with your hand.
  • You should end up with a dumpling wrapper that is about 4 inches in diameter.
  • Store the dumpling wrappers on a lightly floured work surface.

Notes

The amount of water varies depending on the flour brand and type. Use the right dough consistency as a guide.

Nutrition

Serving: 1wrapperCalories: 34kcalCarbohydrates: 7gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 55mgPotassium: 10mgFiber: 1gSugar: 1gCalcium: 2mgIron: 1mg
Keyword beginners, cooking, dumpling wrappers, Homemade, Perfect Dumpling Dough, recipe
Tried this recipe?Let us know how it was!