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gluten-free pleated Gyoza or Potsticker in hand
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Dumpling Wrappers (for Wontons & Gyoza)

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!
Course Side Dish
Cuisine Asian, Chinese, Japanese
Prep Time 30 minutes
Cook Time 0 minutes
Total Time 30 minutes
Servings 30

Ingredients

Gluten-Free Dumpling Wrappers:

Regular Dumpling Wrappers:

  • 2 cups (240 g) all-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 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.

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.
Nutrition Facts
Dumpling Wrappers (for Wontons & Gyoza)
Amount Per Serving (1 wrapper)
Calories 31 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g5%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.