Chinese Dumpling Dough


Makes about 60 wrappers

  • 500g (flour pasta/type 45) or (if you can get dumpling flour from a Chinese supermarket that's even better)

  • 265 ml hot/warm water (about 60-70℃)


Add flour into a large bowl. Slowly pour the water into the bowl, mixing them together with a pair of chopsticks or your fingers, (not your whole hands).

When the water is mixed with the flour, dust both hands with flour and start kneading in the bowl to form the dough. The dough will be quite tough and should easily be able to be lifted from the bowl without sticking to the bottom.

When dough has formed, dust the working surface with flour and dust hands again. Transfer the dough to the working surface and continue to knead it until its surface becomes smooth, about 10 minutes. (You will be able to see and feel a difference when the dough is smooth and ready)

Rinse a clean dish towel with water. Dust the bottom of a large bowl with flour and transfer the dough into it. Cover bowl with the damp dish towel and a lid (or plastic wrap). Let the dough rest for 2 hours. You can let the dough rest longer, 4 to 5 hours. ( This is vey important you must wait at least 2 hours)

After resting, the dough will be softened and have a smoother texture.

Dust the working surface and your hands with extra flour and transfer the dough onto the surface. Knead the dough repeatedly for another 3 to 5 minutes, until the dough hardens again.

Let the dough rest for about 30 minutes (or longer).

Now you are ready to use the dough,

This is very versatile and can be used for all sorts of different dumplings, you can also freeze the dough once rolled out and cut into circles ready for another time.

To roll out the dough you can use a pasta machine if you have one and then cut it out into circles.

If not no worries you can do it the traditional which to be honest is the best way but its just a bit more time consuming.

First of all knead you're dough a couple of times or for 30 seconds and then roll it out into a long rope, basically a long round snake like piece.

Than Cut it into equal sections, and then press each piece into a small disc with the palm of your hand. Finally use a rolling pin to flatten it into a thin disc.

Ideally, the wrappers should be slightly thicker in the middle and slightly thinner around the edges. So the edge of the dumpling wouldn’t be too thick after sealing. To achieve a good result when rolling out the dough, a particular hand coordination is required.

One hand moves the rolling pin halfway over the Dough and then rolls back. The other hand turns the wrapper a little each time in a circular motion to form the circle.

Roll, turn, roll, turn…..........Once you’ve got the rhythm right, the perfect wrappers can be made in no time!

You are now ready to make your dumplings or gyoza's.

I will post a filling recipe next week or if you like you can make your own and enjoy.

Please let me know in the comment section if I can make the recipe better, if some parts were unclear, or if it was just really tasty, thank you. 🙏

If you have any queries or any questions please do not hesitate to contact me. I will be happy to help,

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