Oh the irony – homemade dumpling wrappers

*cue Alanis Morissette*

It is so very ironic that my last post was one for my blog anniversary. A post wishing myself a better (blog) year and determination for more consistent posts. That was three months ago.

My excuse? I have plenty. But let’s just settle with one ambiguos one: I’m going through…………..some stuff. It’s been going on for a while now but in the last three months, it really started to eat me up. I wasn’t even cooking much. Come mealtimes, I find myself racking my brains for the fastest and easiest, yet not altogether unhealthy (you know, cos of the kids) meals. More often then not, you’d find sandwiches and carrot sticks being served in this household. You know it’s bad when a foodie loses interest in food.

It’s not all wracks and ruins though. If you follow me on instagram (corianderandgarlic) it will paint you a very different picture from the sob story I’ve just told you. To be fair though, it is much easier to instagram than to blog.

Some days are better than others and I find myself in the mood to make something again. Like that one night, when all was still in the house, I decided that I wanted dumplings; so I started to make the wrappers that night.

I usually make my own wrappers because:

  1. It’s better than store-bought.
  2. There are only frozen ones available at the store and I don’t exactly live around the corner from an Asian grocery store.
  3. I’m too lazy. To go to the store, that is.

How are the wrappers better, you ask? They are so much more elastic than store bought ones, which means, they are more forgiving. If used fresh, you don’t even need water to seal the dumplings, just pinch. That being said, if you do keep them for later use, they do dry out around the edges and you will need water to seal the dumplings. I don’t know if these freeze well because I haven’t had to chance to use the ones I had frozen. I’ll update you when I do.

I used this batch to wrap some pork dumplings which I later steamed. I prefer to steam my dumplings because I find that it yields a much better texture .i.e. more bite to the skin.  I find that the skin gets very soft, almost to the point of mushy, when boiled. Perhaps it’s because I roll the wrappers out so thin. I shall experiment with a thicker wrapper next time.  For now, I’m very happy to have my dumplings steamed.

The plan is to post the recipe for the pork dumplings soon-ish. In the next few days, I hope. In the meantime, try wrapping these delicious vegetarian dumplings instead. I promise you’ll love them.

Dumpling Wrappers
Excuse the bad picture. I can only do this at night and I can’t afford all the fancy lightning.



Dumpling wrappers

Makes 50

  • 2 cups all-purpose flour
  • ½ tsp salt
  • 1 tsp vegetable oil
  • ¾ cups hot water
  • In a large heatproof bowl, combine the flour and salt.
  • Add in hot water and oil and stir vigorously with the weapon of your choice. I like chopsticks.
  • You’ll be presented with flaky lumps of dough. Knead the lumps together with your hands (it’s not that hot) until you get a relatively smooth dough.
  • Wrap the dough in cling foil  or put it in a plastic baggie and rest it for 20 mins.
  • After 20 mins, the dough will be soft and smooth. Time to roll it out.
  • If you’re cheating and using a pasta roller like i did, simply roll it out as thin as you like ( I rolled till setting 7) and cut out with a large round cookie cutter.
  • If you’re going old school and rolling out by hand, you have two options:
    1. Roll out sheets of dough as thin as you can and cut out with a cookie cutter to get uniform wrappers.
    2. Divide and roll the dough out into grape-sized balls and roll them out as thin as you can to get rustic wrappers.
  • Dust each wrapper liberally with cornstarch before stacking to avoid them sticking together.

*Note: If you’re rolling by hand, you will most definitely get a lot less than 50 wrappers.

10 thoughts on “Oh the irony – homemade dumpling wrappers

  1. Welcome back 🙂

    Cheers for sharing the wrapper recipe. I have never made them myself, only ever used store bought.

    As a dumpling LOVER, I agree with you wholeheartedly; store bought are rubbish. I miss that elasticity that comes with handmade dumplings.

    Looking forward to the pork version!


    1. My fat fingers tapped the submit button too early. As I was saying, I don’t really mind the store bought ones. While they’re not as elastic as the homemade ones, they do save you a TON of time and work. If I had an asian market next door, I’d probably never make my own dumpling skins.

      Happy new year and may 2015 be an awesome year!


  2. I like how thin you’ve rolled them! I bet these are delish with just about anything in them. So glad to see you back to posting again girl…Happy Holidays!!! Will look for you on instagram! 😉


    1. Oh Bonnie! Thanks for sticking around 😀 it’s easy to roll them thin when you have a pasta machine. Hehe! By the way, I posted your korean sticky wings on instagram. They were delicious!
      Happy new year to you and your family!


  3. Wrappers, or skins, as I like to call them are a real big deal to me. Being a fanatic for all things in packages (ravioli, wontons, dumplings), I am seriously disappointed at the pathetic and disgusting American Chinese take out offerings. The standard pan fried dumpling has a 1/4 inch thick skin, thick and flavorless and a tiny drop of filling, just awful. We do have an Asian market close by and right in the case they have 100 packs of the paper thin skins which are perfect, and just like yours. They freeze really well, but give them a good coat of flour or cornstarch to avoid sticking. Gotta run – I’m ready to roast my first batch of Char Siu pork from *your* recipe (Sep, 30, 2013)


    1. If its any consolation, the Chinese restaurants here in Switzerland are not much more generous with their fillings.

      I hope I haven’t disappointed you with my char siu recipe *fingers crossed* Let me know if you liked it.

      Happy New Year to you and your family!


      1. Hey! I did not do one batch of char siu. I did *two*. Working with maltose in cold temps takes a lot of work 🙂 But the marinade worked out great. I may skip the nam yee next batch (mine was really salty) and add a little heat to it, but nonetheless a great recipe. You must use a good fatty pork though like you mentioned. Thanks much!


      2. I’m so glad you liked it! Sorry for my tardiness. A note on nam yee, I find that different brands make them a varying size and degrees of saltiness. Just for reference, the brand I used is WangZhiHe. It’s one of the more ubiquitous ones out there. I hope that helps. I love my char siu spicy too! But I have to add the heat only after, in a dipping sauce, because you know…kids…


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