Depending on where you live, it can be intemperate to find dumpling wrappers in stores, peculiarly if you ’ re looking for gluten-free dumpling wrappers. More so, homemade dumpling dough besides tends to yield softer, easier to ‘ pleat ’ wrappers, and you can avoid the preservatives found in respective boughten options.
All you need are barely a few simple ingredients to make these homemade dumpling wrappers excessively. For the standard dumpling dough, in fact, all that ’ mho required is equitable wheat flour, body of water, and salt. In comparison, the gluten-free dumplings are made with a combination of rice flour, tapioca flour, and fleawort husk powder .
The combination works very well in creating a feasible gluten-free boodle and was inspired by my recently posted gluten-free pita dough ( minus yeast ! ). While rice flour dumplings are technically different, this combination of ingredients works in truth well for this dumpling wrapper recipe .
No matter which version you choose to use, the march is superintendent simple and can be made ever simpler ( and more fun ) if you get the unharmed family involved !
What Are Dumpling Wrappers?
This dumpling boodle is just one of several types of asian wrappers : Dumpling wrappers ( aka dumpling skins ), egg coil wrappers, bounce roll wrappers, rice newspaper wrappers, etc .
These dumpling wrappers are traditionally made from a mix of wheat-based flour and urine and can be filled with vegetables, meats, or early proteins then steamed, boiled, or fried .
traditionally this type of general ‘ general-purpose ’ dumpling dough is used for several types of democratic taiwanese dumplings. These include Jiaozi, Potstickers, Wontons, Siu Mai ( Shumai ), and boiled dumplings ( Shui Jiao ). however, it can besides be used to create Japanese-style Gyoza dumplings .
Gyoza wrappers are normally thinner and round, in comparison to the square shape of Wonton wrappers. fortunately, when making these wrappers at dwelling, you can control the thickness and shape – so it ’ mho actually comfortable to pick which you ’ d like to make .
The Ingredients
For Regular Dumpling Wrappers:
- All-purpose flour: Most AP flour will work, though the amount of gluten within the flour will affect the texture of the dumpling dough. More gluten (thus more protein) will make for tougher/more resilient vs softer/more delicate dough.
- Tapioca flour/cornstarch: For dusting between the wrappers when storing
- Warm Water
- Salt
For Gluten-Free Dumpling Wrappers:
- Rice Flour: I used white rice flour which isn’t super fine. If yours is very fine, you may need a little extra water in the dough.
- Tapioca Flour: Adds a slight chewiness to the cooked wrappers, without being tough.
- Psyllium Husk Powder: I use the POWDER. If you have whole psyllium husk, then first grind it into a powder with an electric coffee/spice grinder or a high-speed blender. Check the recipe notes for a substitute.
- Warm Water
- Salt
- Oil
For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below .
here you can see the ingredients for gluten-free dumpling wrappers :
How To Make Dumpling Wrappers
I recommend using the metric measurements in grams for exact results .
Step 1: Mix the dough
- Combine all the dry dough ingredients in a bowl, then add the water (and oil if making the gluten-free wonton/ gyoza wrappers), and mix thoroughly with a spoon – waiting a few minutes until the dough isn’t too hot to handle.
- Knead the mixture into a smooth dough for around 1-2 minutes with your hands (4-5 for the regular wrappers).
- Add a little more water in the dough isn’t pliable and smooth or a little more flour if it’s too sticky.
Step 2: Divide the dough
- Wrap the dough in cling film and chill it in the refrigerator for 30 minutes.
- Then, divide it into four pieces, placing three back in the fridge (wrapped tightly), and rolling the remaining piece out into a rope shape. Divide the rope into 7-8 pieces.
Step 3: Roll out the dumpling wrappers
- Dust the counter with a little tapioca flour/cornstarch and flatten each piece with your hand to begin (cover the others with cling film, so they don’t dry out).
- Roll out the dough with a rolling pin (dusted with tapioca flour if needed.) until it about 2 mm thin.
A pasta machine would besides work for even dough. Remember, gyoza wrappers are normally thinner than even chinese dumpling wrappers so feel unblock to adjust the thickness .
- Use a round cutter or glass to cut the dough into round potsticker/gyoza wrappers (around 3 1/2 inch/9 cm in diameter) OR cut out 3 1/4-inch/ 8x8cm squares for wonton wrappers. Dust each with a little cornflour/tapioca starch.
traditionally, the dough can be weighed out to even pieces and rolled into individual round wrappers without a ‘ cutter ’. however, this international relations and security network ’ t a method acting I ’ ve done adequate to do confidently .
- Repeat this step with the remaining dough (including the ‘scraps’) and make sure to cover the rolled out pieces with cling film to stop them from drying out (add a few drops of water if it begins to dry).
I recommend using the wrappers immediately or freezing them for late manipulation. Check the below for storing instructions .
To Make-Ahead & Store
Make-ahead: The prepare dumpling boodle can be stored ( in cling film ) in the refrigerator to be used the following day. It will become a short bully though, so it will need to be re-kneaded with a little hot water to become fictile. For this reason, working with fresh boodle is best .
Fridge: The prepare wonton/ gyoza wrappers ( regular and gluten-free ) can be stored in the refrigerator ( wrapped tightly ) for up to 2 days.
Freezer: This is the best choice for storing the organize wrappers. Sprinkle a little tapioca flour/cornstarch ( wear ’ t use convention flour ! ) between each wrapping to stop them sticking and then form them into a stack and cover with fictile envelop, then freeze within a zip-lock bag or freezer-safe container for up to 1 month .
To use: First, allow the wrappers to defrost at room temperature before using .
How To Use Dumpling Wrappers?
These asian wrappers are, of path, perfect for using when making a wide-eyed array of asian dumpling dishes including chinese Wontons and Potstickers or these vegan dumplings ( japanese Gyoza ) .
however, there are several non-traditional uses excessively, including :
- As a crust for mini tarts/vegan quiche
- As for ravioli dough
- Filled and fried in place of filo (with sweet or savory fillings), like turnovers.
- In place of a tortilla to make taco cups/cups for fillings; salad, appetizers, etc.
FAQs
Are Wontons Gluten-Free & Vegan?
traditionally dumpling wrappers are made with pale yellow flour, and It can be slippery to find gluten-free options in-store. That ’ mho another reason why it ’ sulfur great to make these gluten-free won ton wrappers at home .
The dough recipe creates naturally vegan won ton wrappers – no dairy or eggs required .
How Can I Stop The Gyoza Wrappers Sticking Together?
It ’ mho very authoritative to be broad when coating the wrappers with tapioca flour/cornstarch. Don ’ deoxythymidine monophosphate use even flour, as the wrappers tend to fair soak it up and stick together careless .
What If My Gluten-Free Dumplings Get Cracks?
This is reasonably normal for gluten-free dough, particularly as it begins to dry out. fortunately, humble cracks when pleating the gluten-free dumplings will steam while cook and the cracks should seal .
however, if you have a larger crack, you can ‘ patch it ’ with a little extra dough, smoothing the edges with a drop of water before cooking the gluten-free potstickers/ dumplings .
Recipe Top Tips & Notes
- Use warm/hot water within the dough. If it’s too cold or too hot (boiling) then the dough tends to be harder to work with, not holding its’ shape when rolled out (if it’s too cold) or losing its’ elasticity (too hot).
- The amount of flour and water needed for this recipe depends on different things. The temperature, humidity, flour ‘fineness’ etc. will all affect the dough. It can take some practice to find your perfect flour to water ratio.
- Use water to seal the wrappers, when making dumplings, as they’ll be covered in starch so won’t easily seal otherwise.
Other Asian-Inspired Recipes:
If you try my recipe for regular or gluten-free dumpling wrappers, I ’ five hundred love a comment and ★★★★★ recipe rating below. Please preceptor ’ deoxythymidine monophosphate forget to tag me in re-creations on Instagram Or Facebook with @elavegan #elavegan – I love seeing them .
Dumpling Wrappers (for Wontons & Gyoza)
writer :
How to make dumpling wrappers at home ( regular or gluten-free ) using under 5 ingredients and a simple process. This dumpling dough is perfect for using to make potstickers, dumplings, gyoza, wontons, and several non-dumpling-related uses !
from
votes
Print Recipe
Pin Recipe
Prep Time
30
mins
Cook Time
0
mins
Total Time
30
mins
Course
Side Dish
Cuisine
Asian, Chinese, Japanese
Servings
30
Calories
31
kcal
Ingredients
Gluten-Free Dumpling Wrappers:
-
1
cup
(
160
g
) rice flour ( see notes )
-
2/3
cup
(
75
g
) tapioca flour
-
2
tsp
psyllium husk powder ( see notes )
-
1/2
tsp
Read more: Dry Wonton Noodles
salt
-
2/3
cup
(
150-160
g
) hot body of water
-
2
tsp
oil
Regular Dumpling Wrappers:
-
2
cups
(
240
g
) general-purpose flour
-
1/2
cup
(
120
g
) warm water
-
1/2
tsp
salt
- Tapioca flour or cornstarch for dusting
Instructions
-
I recommend using my metric measurements in grams for exact results. Also, watch the video in the post for easy visual instructions.
- Combine all dry ingredients in a bowl, then add the water system and besides the anoint ( if making the gluten-free wrappers ). Mix thoroughly with a spoon and wait a few minutes until the dough is n’t hot anymore. then knead it into a smooth boodle for about 1-2 minutes with your hands ( or 4-5 minutes if making the regular wrappers ). Add a small more water if your boodle is n’t elastic and placid, or a little more flour if it ‘s besides sticky ( this depends on how fine your flour is, but besides if you live in a humid or dry climate ) .
- Wrap the boodle in cling film and chill it in the electric refrigerator for about 30 minutes. Divide the dough into 4 equal pieces. Use your hands to roll one firearm into a rope ( wrap the other three pieces in cling movie and put them back into thursday e electric refrigerator, differently, they will dry out cursorily ), then cut it into 7 pieces .
-
Dust your countertop with a little tapioca flour (or cornstarch) and flatten each piece with your hand (start with one piece and cover the others with cling film).
-
Roll out the flattened dough with a rolling pin (dust it with tapioca flour if necessary) until it’s about 2 mm thin. You can use a round cutter or glass/ mug to cut the dough into rounds (about 3 1/2-inch = 9 cm in diameter) to make potsticker/ gyoza wrappers. Or cut out 3 1/4-inch (8×8 cm) squares for wonton wrappers.
-
Repeat this step with all dough pieces (and scraps of dough) and make sure to cover the rolled out pieces with cling film as well, to keep them from drying out. If the dough still dries out after some time, simply add a few drops of water.
- I recommend using the wrappers immediately, e.g. to make these vegan vegetable dumplings or freezing them for late use. Check the recipe notes below for storing instructions .
Notes
Video Of The Recipe
- The GF recipe is inspired by my gluten-free pita dough (almost the same recipe minus the yeast).
- Rice flour: I used white rice flour which wasn’t super fine. If yours is very fine, then you might need to add a tiny bit more water.
- Psyllium husk: I used psyllium husk POWDER. If you have whole psyllium husk, then you can grind it in an electric coffee/spice grinder or blender.
- Psyllium alternative: If you don’t have psyllium husk, then check out this dumpling recipe of my friend Bianca for a version with xanthan gum.
- To store in the fridge: If you don’t use the whole dough immediately, you can chill the leftover dough (not rolled out) in the fridge overnight (wrapped in cling film) and use it the next day. It will be a bit tough/hard, so you will need to knead it again and add a tiny bit of hot water to make it pliable again. Working with fresh dough is the best though.
- To freeze: Make sure to sprinkle more tapioca flour in between each wrapper. Make a stack and store it in a zip-lock back or airtight container. Freeze for up to a month.
- Cracks: Gluten-free dough tends to crack easily, especially after a while if the dough starts drying out. However, small cracks when pleating the dumplings aren’t a problem at all, as the steam (during cooking) will seal up the cracks. You can “patch up” larger cracks with a little dough and smooth them out with a drop of water.
- Check out the step-by-step photos and useful tips in the blog post above.
- Total time doesn’t include chill time.
nutriment Facts Dumpling Wrappers ( for Wontons & Gyoza ) Serving size 1 negligee Amount per Serving Calories 31 % Daily Value* adipose tissue 1 g 2 % Saturated Fat 1 g 5 % Carbohydrates 7 gigabyte 2 % Fiber 1 g 4 % sugar 1 guanine 1 % protein 1 g 2 % * Percent Daily Values are based on a 2000 calorie diet . nutrition data is an estimate and has been calculated mechanically
Read more: Wonton Soup
Tried this recipe ? Mention @ elavegan and tag # elavegan 
