Colorful Dumpling Wrappers 3 Ways

5 from 2 votes

Colorful Dumpling Wrappers 3 Ways

How to make colorful dumpling wrappers in 3 ways (plain, spinach, and gochujang). Definitely will bring your dumpling experience to another new level. All are naturally flavored and colored, with only super basic ingredients. Do try!

Prep Time45

Passive Time1

Total Time1 45

Servings: wrappers

Author: Bea & Marco

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 :D .
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.

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