Making dumpling wrappers at home is easier than you may think. All you need is good old all-purpose flour, salt and water. The result is tender and chewy wrappers that are easy to work with.
2cupsall purpose flourabout 280 grams, more for dusting
1/2teaspoonsalt
2/3 to 3/4cuphot water, about 170°F (75°C) See note 1
2 to 3tablespoonsCornstarch or potato starch for dusting if storing (See note 2)
If adding green color
2 ouncesspinach
Instructions
Add 2 cups of flour to a bowl. Dissolve 1/2 teaspoon of salt in 2/3 cup of hot water. Gradually add the water to the flour while mixing with a spoon and checking the moisture level.
Mix it by hand, squeezing and digging into the dough with your fingers, until the dough comes together, and knead with the heel of your hand until the dough is smooth but slightly stiff. You can adjust the dough by kneading in a little more flour or more water by a teaspoon or wetting your hands.
Cover with a plastic wrap, and let it rest for 30 minutes to an hour. After resting, the dough should feel soft and smooth. (This is a good time to start making the filling.)
Shape the dough into a rectangular/oval disk on a lightly floured work surface. Using a sharp knife, cut the dough into 3 long pieces.
Roll a piece with both hands to make a thin log, about 1-inch diameter and about 8-inch long. Cover the remaining dough to keep it from drying out.
Cut the log into 3/4-inch pieces (10 to 11 pieces). Press the cut side with your palm to flatten to a small disk. Dust and roll out each disk with a small rolling pin to a thin 3.5 to 4-inch circle. (You can also use a round cutter or wine glass to make a perfect round.) Repeat steps 5 and 6 with the remaining 2 logs. It’s best to make a few wrappers at a time and wrap the filling in. Always cover the dough and wrappers that are not being used.
The dumpling wrappers can be stored for up to 2 days in the fridge. Dust each piece with cornstarch or potato starch before stacking up. Wrap the stacked dumpling wraps with a plastic, and keep it in an airtight plastic bag. You can also freeze the dough the same way.
For green dough
Blanch the spinach in boiling water. Puree in a food processor. Run it through a sieve, pressing with a spoon, to extract green juice, about 2/3 cup. Add water if needed. Heat it up in the microwave to about 170°F. Follow the same steps for the wrappers above.
Notes
You can use cold water if you're going to boil the dumplings. Cold water dough is more elastic and will be slightly harder to roll out.
If stacking the wrappers for later use, dust each wrapper generously with cornstarch or potato starch. Flour won't work because it'll be absorbed into the wrappers.