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!
Depending on where you live, it can be hard to find dumpling wrappers in stores, particularly if you’re looking for gluten-free dumpling wrappers. More so, homemade dumpling dough also tends to yield softer, easier to ‘pleat’ wrappers, and you can avoid the preservatives found in several store-bought options.
All you need are just a few simple ingredients to make these homemade dumpling wrappers too. For the standard dumpling dough, in fact, all that’s required is just wheat flour, water, and salt. In comparison, the gluten-free dumplings are made with a combination of rice flour, tapioca flour, and psyllium husk powder.
The combination works really well in creating a workable gluten-free dough 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 really well for this dumpling wrapper recipe.
No matter which version you choose to use, the process is super simple and can be made ever simpler (and more fun) if you get the whole household involved!
What Are Dumpling Wrappers?
This dumpling dough is just one of several types of Asian wrappers: Dumpling wrappers (aka dumpling skins), egg roll wrappers, spring roll wrappers, rice paper wrappers, etc.
These dumpling wrappers are traditionally made from a mixture of wheat-based flour and water and can be filled with vegetables, meats, or other proteins then steamed, boiled, or fried.
Traditionally this type of general ‘all-purpose’ dumpling dough is used for several types of popular Chinese dumplings. These include Jiaozi, Potstickers, Wontons, Siu Mai (Shumai), and boiled dumplings (Shui Jiao). However, it can also be used to create Japanese-style Gyoza dumplings.
Gyoza wrappers are usually thinner and round, in comparison to the square shape of Wonton wrappers. Luckily, when making these wrappers at home, you can control the thickness and shape – so it’s really easy to pick which you’d like to make.
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
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
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 also work for even dough. Remember, gyoza wrappers are usually thinner than regular Chinese dumpling wrappers so feel free 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 isn’t a method I’ve done enough 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 later use. Check the below for storing instructions.
To Make-Ahead & Store
Make-ahead: The prepared dumpling dough can be stored (in clingfilm) in the refrigerator to be used the following day. It will become a little tough though, so it will need to be re-kneaded with a little hot water to become pliable. For this reason, working with fresh dough is best.
Fridge: The prepared 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 option for storing the prepared wrappers. Sprinkle a little tapioca flour/cornstarch (don’t use normal flour!) between each wrapper to stop them sticking and then form them into a stack and cover with plastic wrap, 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 course, perfect for using when making a wide array of Asian dumpling dishes including Chinese Wontons and Potstickers or these vegan dumplings (Japanese Gyoza).
However, there are several non-traditional uses too, 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.
Are Wontons Gluten-Free & Vegan?
Traditionally dumpling wrappers are made with wheat flour, and It can be tricky to find gluten-free options in-store. That’s another reason why it’s great to make these gluten-free wonton wrappers at home.
The dough recipe creates naturally vegan wonton wrappers – no dairy or eggs required.
How Can I Stop The Gyoza Wrappers Sticking Together?
It’s very important to be liberal when coating the wrappers with tapioca flour/cornstarch. Don’t use regular flour, as the wrappers tend to just soak it up and stick together regardless.
What If My Gluten-Free Dumplings Get Cracks?
This is fairly normal for gluten-free dough, especially as it begins to dry out. Luckily, small cracks when pleating the gluten-free dumplings will steam while cooking 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:
- Asian Vegetable Stir-Fry Noodles
- Kung Pao Cauliflower
- Chinese Brown Garlic Sauce
- Vegan Asian Cabbage Rolls
- Homemade Hoisin Sauce
If you try my recipe for regular or gluten-free dumpling wrappers, I’d love a comment and ★★★★★ recipe rating below. Please don’t forget to tag me in re-creations on Instagram Or Facebook with @elavegan #elavegan – I love seeing them.
Dumpling Wrappers (for Wontons & Gyoza)
Gluten-Free Dumpling Wrappers:
- 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 and also the oil (if making the gluten-free wrappers). Mix thoroughly with a spoon and wait a few minutes until the dough isn't hot anymore. Then knead it into a smooth dough for about 1-2 minutes with your hands (or 4-5 minutes if making the regular wrappers).Add a little more water if your dough isn't pliable and smooth, or a little more flour if it's too sticky (this depends on how fine your flour is, but also if you live in a humid or dry climate).
- Wrap the dough in cling film and chill it in the fridge for about 30 minutes. Divide the dough into 4 equal pieces. Use your hands to roll one piece into a rope (wrap the other three pieces in cling film and put them back into the fridge, otherwise, they will dry out quickly), 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 (8x8 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 later use. Check the recipe notes below for storing instructions.
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.
Nutrition information is an estimate and has been calculated automatically