SKIP TO RECIPE
Making your own dumpling wrappers at home couldn’t be easier with this Homemade Dumpling Wrappers recipe!
With the expertise and guidance of MasterChef quarter-finalist and my friend Yui Miles @cookingwith_yui, I feel I have finally mastered the art of making these. Still far from mastering the art of rolling & shaping them but that will come with practice. Quick & easy vegetarian and vegan dumplings.
An important note: it is vital that you cover your dough in cling film to allow the gluten to do its work and keep the dough super soft. Your dough needs to rest for at least 30 minutes. It also prevents the dough from drying up. If you prepare the dough well before cooking time then you can store in the fridge but remove 15 minutes before cooking time to let the dough reach room temperature.
And the cost of these homemade dumpling wrappers? The ingredients used cost almost nothing! No hidden sugars, preservatives or chemicals.
Other Recipes Like This…
For more East Asian inspired dishes, take a look at my Vegan Szechuan Tofu with Homemade Sauce, my Miso Sweetcorn Soup and my vegan Chinese Sweetcorn Soup.
Mix your salt into your flour (I used Homepride Flour )
Add your oil and mix into the flour using your fingers to break up the clumps
Gradually add warm water and knead. Keep adding water bit by bit, kneading in between to make sure your dough is uniform
Wrap your dough in cling film and let rest for at least 30 mins at room temperature before you roll and cut your round wrappers
Sprinkle some flour on your surface and roll out some dough into a large circle
Cut out circular shapes using a wide glass like a beer glass or a round cookie cutter (about 3-4 inches)
Note: once cut out, you can stack your wrappers with some baking paper in between them to avoid sticking, into an airtight container or a zip lock freezer bag to freeze for future use
Ingredients
Directions
Mix your salt into your flour (I used Homepride Flour )
Add your oil and mix into the flour using your fingers to break up the clumps
Gradually add warm water and knead. Keep adding water bit by bit, kneading in between to make sure your dough is uniform
Wrap your dough in cling film and let rest for at least 30 mins at room temperature before you roll and cut your round wrappers
Sprinkle some flour on your surface and roll out some dough into a large circle
Cut out circular shapes using a wide glass like a beer glass or a round cookie cutter (about 3-4 inches)
Note: once cut out, you can stack your wrappers with some baking paper in between them to avoid sticking, into an airtight container or a zip lock freezer bag to freeze for future use
