Today I'm going to share how to make colorful dumpling wrappers 3 ways that are plain, spinach, and gochujang flavoured. They're so easy, so no worries. They're so fun to make, so get excited with me.
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We're already looking into all the suggestions that you guys gave us. And it starts with these exciting colorful dumpling wrappers 3 ways!
Dumpling Wrappers
This recipe is for steamed dumplings and potstickers. If love boiled dumplings, no worries. I've got you covered. Make my fool-proof homemade dumpling wrappers for boiling.
The difference in this recipe is the water. Here we're using hot boiling water. Yes.
This dough is also on the stiff side. Don't worry, everything is going to come out great. Don't add more water also. Just have faith in the dough.
I simply LOVE the colors! And they are all naturally colored and flavored, which makes them the best. The gochujang ones bring up the spicy level up a notch. Awesome!
All You Need To Know
Ok, so there are a few things that if you pay some attention to them, they will make your homemade dumpling experience an unforgettable one.
Precise Measurement
For this recipe, I'm giving the flour measurement in weight. Not volume.
Why? Because it's important to be precise in this recipe. There are so many ways that people measure their flour in volume so the results will vary.
Too much flour, the dough will be super stiff to work with. Too little flour, you will not be able to pleat the dumplings nicely.
So take out your kitchen scale for this one, alright?
Work In Small Batches
It's easier if you're making dumplings at home with a friend or family member. One person will do the rolling while the other one will put in the filling and pleat.
If you're like me, who's flying solo in the kitchen then worry not. Just work in small batches.
Roll 2,3 dumpling wrappers at a time and then fill them. Then continue with 2,3 more.
This will prevent the wrappers from getting dry and too difficult to pleat.
Use Freshly Cut Dough
If you don't have time (yeah that's all of us), you can make and knead the dough 1 day before. Keep it in the fridge and only cut and roll the dough when you want to steam or cook it.
The spinach dough will turn a tiny tad darker green but no worries. Using freshly cut and rolled dough will make it easier to pleat later.
Cover To Prevent Drying
Yes, the dough dries fast. So make sure you coat the cut dough pieces with cornstarch and cover them with cling film when not using.
There you go, simple tips to follow when you make this recipe. Hope you'd give it a try!
And hey, if you made any of my recipes do rate it by choosing the stars in the comment section below. Also, tag me at elmundoeats on Instagram and use #elmundoeats. I'd love to see your creations!
In Summary
These homemade dumpling wrappers are:
- naturally colored and flavored
- so fun to make!
- so easy and forgiving that you'd be very reluctant to buy store-bought ones
- with no preservatives, using basic natural ingredients
- so freaking DELICIOUS!
Before You Go
Check out these yummy recipes also:
Video
📖 Recipe
Colorful Dumpling Wrappers 3 Ways
Video
Ingredients
Plain Dough
- 4.6 oz all purpose flour (130 g)
- 5 tablespoon boiling water (75 ml)
- ¼ teaspoon salt
Spinach Dough
- 4.6 oz all purpose flour (130 g)
- ½ cup boiling water (125 ml)
- 1 cup fresh spinach, packed (40 g)
- ¼ teaspoon salt
Gochujang Dough
- 4.6 oz all purpose flour (130 g)
- 1 tablespoon gochujang (15 g)
- ¼ cup boiling water (60 ml)
- ¼ teaspoon salt
Instructions
Plain Dough
- Add flour and salt into a bowl. Now add in boiling water all at once. Mix everything with a spoon until you get large crumbs.
- Bring everything together using your hand. Transfer to a working surface and knead for 5 minutes. Make into a ball and cover tightly with cling film. Set aside to rest for 1 hour.
Spinach Dough
- Add flour and salt into a bowl, set aside.
- In a glass jar, add in fresh spinach and boiling water. Using a hand blender, blend everything into a fine mixture.
- Measure 5 tablespoon and add them all at once into the flour bowl. Mix everything with a spoon until you get large crumbs.
- Bring everything together using your hand. Transfer to a working surface and knead for 5 minutes. Make into a ball and cover tightly with cling film. Set aside to rest for 1 hour.
Gochujang Dough
- Add flour and salt into a bowl, set aside.
- Put gochujang into a bowl and add in boiling water. Mix everything with a spoon. Now add all at once into the flour bowl. Mix everything with a spoon until you get large crumbs.
- Bring everything together using your hand. Transfer to a working surface and knead for 5 minutes. Make into a ball and cover tightly with cling film. Set aside to rest for 1 hour.
- Note:The liquid needs to be hot. If by the time you finish blending spinach or mixing gochujang the liquid cools a bit, then reheat it in microwave for a few seconds before using.Add liquid all at once, not 1 tablespoon at a time.
Rolling
- Cut into 12 equal pieces. Please refer to make video recipe above for an easier method. Coat each piece with some cornstarch and cover with cling film when not using.
- Take 1 piece and press a bit. Using a rolling pin, roll ⅓ inwards to the center and keep twisting the dough as you go. You will get a round circle with a slightly thicker center.
- Fill with your favourite filling and pleat nicely. Continue with the rest of the wrappers. Steam or cook them as potstickers.
Everything You Need To Know
- Please read my detailed tips in my post above on everything that you need to know when working with homemade dumpling wrappers and how to use them.
Tips
- I'd suggest do not roll all of your dumpling wrappers all at once and stack them. If you leave them stacked for long, they will stick. I didn't have problem with mines because I was rolling them like fast crazy, don't mind me 😀 .
- Instead, roll 2 or 3 wrappers at once and then immediately fill them. Sprinkle with cornstarch in between and yes, you can stack them.
- But if you're a beginner and takes a bit more time to roll, I'd suggest you roll 1 wrapper, fill it and then continue with the other.
Nutrition Facts
The nutrition facts provided are an estimate per serving. Accuracy is not guaranteed.
Shereen Williams says
I am definitely going to try.Thanks for taking time to share your awesome ideas.
Bea says
Thanks Shereen! Do look around here for more recipes 🙂
Yolanda says
Thank you so much
Bea says
You're welcome! 🙂
Deno Hallam says
These look so beautiful and your video makes them look so easy. I'm excited to try something new ;]
Bea says
I hope you find it easy as well. Let me know how it goes when you try them 😊
Stacy says
These look amazing!
I was wondering, about how wide do you roll them out to?
I don’t have much experience with dumplings, so I’m not sure how thick they should be.
Bea says
I'd say a bit smaller than palm size. Hope you give them a try! 😊
paul says
I was really intrigued when I saw this recipe. I have not seen spinach or gocujang wrappers before so I made them. they are easy to roll and pinch. very helpful tips. great job bea, and thank you.
Bea says
These are my favourite dumpling wrappers by far, they're so fun to make! I'm happy that you gave them a try, thank you so much Paul! 😀