Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Homemade Dumpling Dough Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 12 reviews
  • Author: Jessica
  • Prep Time: 30 minutes
  • Total Time: 3 hours 32 minutes (includes resting time)
  • Yield: 32 dumpling wrappers
  • Category: Dough Preparation
  • Method: No-Cook
  • Cuisine: Chinese

Description

This homemade dumpling dough recipe provides a versatile, soft, and supple base perfect for crafting dumpling wrappers. Made from simple ingredients like all-purpose flour, salt, and boiling water, the dough can be prepared by hand, stand mixer, or food processor. After a few stages of mixing, kneading, and resting, the dough achieves an ideal texture for rolling out or shaping dumplings, ideal for boiling, steaming, or frying fillings. The recipe includes tips for rolling with a pin or pasta machine and storing the wrappers.

Ingredients

Dumpling Dough

  • 300 g all purpose flour (or a mix of 50% cake flour and 50% all purpose flour)
  • 175 – 200 ml boiling water (use room temperature water if making boiled dumplings)
  • ¾ tsp salt
  • Extra flour for dusting

Instructions

  1. Mix flour and salt: In a bowl, combine the flour and salt thoroughly.
  2. Create a well: Make a well in the center of the dry ingredients, similar to preparing pasta dough.
  3. Add hot water gradually: Slowly pour about 130 ml of boiling water into the well, stirring gently with chopsticks or a fork to form clumpy bits. Alternate between pouring and mixing for even hydration.
  4. Add remaining water: Add up to 70 ml more hot water while mixing to form a clumpy, uneven dough with both wet and dry spots.
  5. Combine dough by hand: Knead gently by hand until all flour is hydrated, forming a scraggly but cohesive dough. Adjust with small amounts of flour or water if too wet or too dry.
  6. Rest dough: Cover the dough with plastic wrap and let it rest for 20-30 minutes for proper hydration and softness.
  7. Knead dough smooth: After resting, knead the dough for several minutes until the texture is smooth, supple, and feels like ear lobe softness.
  8. Divide and rest: Separate the dough into 4 portions, wrap each in plastic or place in ziplock bags, and rest at room temperature for at least 30 minutes (preferably 1 hour) to relax gluten.
  9. Alternative mixing methods: For a stand mixer, combine flour and salt, stream in hot water while mixing on low, then knead with dough hook until smooth and supple. For a food processor, pulse flour and salt briefly, add hot water gradually while processing to coarse crumbs, then knead by hand until smooth.
  10. Roll dough into wrappers (traditional): Roll one dough portion into a 1½-inch diameter cylinder, cut into 8-9 equal pieces, keep dough covered to prevent drying out.
  11. Flatten and roll wrappers: Press a piece flat with your palm, then roll into a 2.5-3 inch circle using a small rolling pin. Use a technique of rolling and rotating ends to create wrapper about 4 inches in diameter, slightly thicker in the center.
  12. Easier rolling option: Flatten and roll dough in a circular motion to about 4 inches in diameter on a floured surface.
  13. Store wrappers: Dust wrappers lightly with flour, stagger them on a work surface to prevent sticking, cover with plastic wrap or a clean cloth.
  14. Roll dough using pasta machine (optional): Flatten dough, roll through the thickest pasta setting repeatedly folding until smooth, then progressively reduce thickness settings until dough is 2-3mm thick.
  15. Cut wrappers: Use a floured 3.5-4 inch cookie cutter to cut wrappers from dough sheets. Re-knead scraps and let rest before re-rolling if needed.
  16. Storage notes: If not using immediately, keep dough refrigerated in plastic and return to room temperature before use. Use wrappers soon after making, as they become sticky over time.

Notes

  • Use boiling water to create a more elastic dough for steamed or fried dumplings; use room temperature water if making dumplings for boiling to avoid toughness.
  • Resting the dough is essential for gluten relaxation, making it easier to roll and shape.
  • Keep unused portions or wrappers covered to prevent drying and cracking.
  • Flour used for dusting should be used sparingly to avoid dry, tough dough.
  • Practice rolling wrappers evenly; they should be thinner at the edges and slightly thicker in the middle for best texture.
  • For easier prep and larger batches, using a stand mixer or food processor can save time.
  • Dumpling wrappers can be stored in the fridge for a day or two but should be brought back to room temperature before shaping.

Find it online: https://dishrise.com/homemade-dumpling-dough-recipe/