Name: Colourful Dumpling Wrappers 3 Ways
Prep time: 45 min
Ingredients: 4.6 oz all purpose flour ((130 g)); 5 tbsp boiling water ((75 ml)); 1/4 tsp salt; 4.6 oz all purpose flour ((130 g)); 1/2 cup boiling water ((125 ml)); 1 cup fresh spinach, packed ((40 g)); 1/4 tsp salt; 4.6 oz all purpose flour ((130 g)); 1 tbsp gochujang ((15 g)); 1/4 cup boiling water ((60 ml)); 1/4 tsp salt

Jump to Recipe Print Recipe

I'm extremely excited about today's recipe!

Today I'm going to share on how to make colourful dumpling wrappers 3 ways which are plain, spinach and gochujang flavoured.

They're so easy, so no worries. They're so fun to make, so get excited with me.

Shall we?

We asked, You Answered, We Happily Oblige!

Last week we asked for your help. Yes you, our readers and watchers, who follow us in all of our social media and El Mundo Eats community here in our website.

We wanted to know your suggestions or ideas on what other Asian savoury meals that you would like us to make.

And you guys got back to us with lots of amazing suggestions. We got lots of email replies from our El Mundo Eats community within minutes of us asking for your help. And we still got suggestions until now.

Now, that's just amazing! Hey, if you haven't joined our community yet, what are you waiting for. Come and join us! I give out free exclusive recipes, tips and you will be the first to know about any news regarding El Mundo Eats. We're planning on even more exciting things for the community, can't wait!

We also got lots of suggestions from our Instagram followers, where I'm the most active when it comes to social media thingy. I try my best to do better.

To every single one of you, THANK YOU!

We're already looking into all the suggestions that you guys gave us. And it starts with these exciting colourful dumpling wrappers 3 ways!

Dumpling Wrappers

This recipe is for steamed dumplings and potstickers. If you're looking for wrappers for boiled dumplings, no worries. I've got you covered.

Click here to see my homemade dumpling wrappers (for boiled dumplings)

The difference in this recipe is the water. Here we're using hot boiling water. Yes.

So just be careful, alright? Don't go and burn yourself.

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 colours! And they are all naturally coloured and flavoured, which make them the best. The gochujang ones really brings 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, 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 definitely vary.

Too much flour, 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 in the fridge and only cut and roll the dough when you want to steam or cook them.

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.

Don't Pile And Store

These homemade wrappers are best used fresh. Meaning use them immediately.

Don't roll, pile and store them in the fridge to use the next day. They tend to stick to each other (yea even with cornstarch in between them) and most importantly, they will be too soft to pleat beautifully.

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 in Instagram and use #elmundoeats. I'd love to see your creations!

In Summary

These homemade dumpling wrappers are:

naturally coloured and flavoured
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

Colourful Dumpling Wrappers 3 Ways

How to make colourful dumpling wrapper 3 ways (plain, spinach and gochujang). Definitely will bring your dumpling experience to another new level. All naturally flavoured and coloured, with only super basic ingredients. Do try!

5 from 1 vote

Print Pin Rate

Servings: pieces

Prep Time: 45 mins

Passive Time: 1 hr

Ingredients

Plain Dough

4.6 oz all purpose flour (130 g)
5 tbsp boiling water (75 ml)
¼ tsp 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 tsp salt

Gochujang Dough

4.6 oz all purpose flour (130 g)
1 tbsp gochujang (15 g)
¼ cup boiling water (60 ml)
¼ tsp 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 tbsp 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 tbsp 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.

Tried this recipe?Mention @elmundoeats and tag #elmundoeats!

Colourful Dumpling Wrappers 3 Ways (Plain, Spinach & Gochujang)

We asked, You Answered, We Happily Oblige!

Dumpling Wrappers