How To Make Dumpling Dough: Soft, Chewy, and Homemade Goodness

Learn how to make dumpling dough that is soft, chewy, and perfectly homemade with just three simple ingredients.

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Prep Time 10

Resting Time 1

Total Time 1 10

Servings: 24 wrappers

Course: Appetizers

Cuisine: Asian

Calories: 50

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Dough

2 cups All-Purpose Flour Can substitute with low-protein flour for more pliable wrappers.
¾ cup Water Room temperature water is key.
½ teaspoon Salt Enhances flavor and contributes to chewy texture.

Equipment

mixing bowl
Fork or chopsticks
Rolling Pin
sharp knife
clean surface

Method

Step-by-Step Instructions

In a large mixing bowl, combine 2 cups of all-purpose flour and ½ teaspoon of salt.
Gradually pour in ¾ cup of room temperature water while mixing with a fork or chopsticks.
Transfer the shaggy dough onto a floured surface and knead for about 10 minutes until smooth.
Wrap the kneaded dough tightly in cling film and let it rest for at least 1 hour.
After resting, cut the dough into 24 equal pieces.
Dust each piece with cornstarch and roll into a 2-inch disc.
Use or store unfilled wrappers in an airtight container.

Nutrition

Serving: 1wrapperCalories: 50kcalCarbohydrates: 10gProtein: 1gSodium: 15mgPotassium: 20mgCalcium: 5mgIron: 0.3mg

Notes

For best results, measure ingredients accurately and ensure water temperature is room temperature. Allow dough to rest for proper gluten relaxation before rolling out.

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