How To Make Dumpling Dough

5 from 19 votes

How To Make Dumpling Dough

How to make dumpling dough at home to get soft and chewy dumpling wrappers that are elastic and don't tear. In this recipe, we're showing you how to make dumpling dough for boiling that's easy and cheap. It's also freezer-friendly!

Prep Time20

Passive Time1

Total Time1 20

Servings: pieces

Author: Bea & Marco

Ingredients

2 cup all purpose flour , or more precise 9 oz
½ cup water , room temperature
½ teaspoon salt

Instructions

The Dough

Add the all-purpose flour and salt into a bowl. Mix well with a spatula.
Slowly add the water bit by bit while mixing everything with the spatula. You'll get a shaggy dough.
Bring the dough together with your hand. Place the dough on a working surface. Knead for 10 minutes or until you get a smooth dough. Place it back in the bowl, cover it tightly with cling film, and rest it for 1 hour.

Cut And Roll

Place the dough on a working surface. Using your fingers, poke a hole in the center and gently make the hole bigger by squeezing it until you get a 1-inch(2.5cm) thick ring. Cut it into 2 pieces, cut each piece into 4, and finally each piece into 3, to get a total of 24 pieces of dough.
Sprinkle and coat the pieces with some corn starch, and cover them with cling film to prevent them from getting dry. Dust the working surface with some corn starch.
Take 1 piece of dough, press it with your hand, and roll it into a 2-inch disc using a rolling pin. Now roll only ⅓ in, rotate the disk, and repeat, creating a thinner edge and a slightly thicker center. This is so that when we pleat the edge together, it'll be the same thickness as the center, and the dumplings will cook properly.
They're ready to be used!

Notes

The ratio of water to flour is 1:2. We highly recommend using a kitchen scale to measure flour for this recipe to get the right dough texture. Cup measurement isn't precise as everybody's measuring technique is different. Too stiff or too soft of a dough will make it difficult to pleat later. Use the scoop and level method if using cup measurements for flour.
Corn starch will prevent the discs from sticking to one another. Make sure to coat the whole surface of each disc with it. Other starchs like potato, and tapioca work also.
Use water to seal the dumplings. When filling them, lightly wet the upper half of the disc before folding, pressing, and pleating it. This will seal and secure the filling inside.
Fill them as you go. If using them immediately, roll a few discs, fill them, and repeat. This will prevent the rolled discs from getting too soft, making it difficult to fill them.
This dumpling dough is best when used immediately. To keep in the fridge or to freeze, refer to our detailed written instructions in the article above.

Nutrition