Easy Homemade Dim Sum Wrappers: Perfect for Dumplings

Name: Easy Homemade Dim Sum Wrappers: Perfect for Dumplings
Prep time: 70 min
Total time: 70 min
Yield: 40
Cuisine: Chinese
Ingredients: 2 cups All-purpose flour; 3/4 cup Hot water (Preferably just boiled water); 1/2 teaspoon Salt

Learn how to make authentic and pliable dim sum wrappers from scratch. This simple recipe guides you through preparing the dough, kneading, rolling, and cutting perfect round wrappers for all your favorite dumplings and dim sum dishes.

#Dim Sum

#Wrappers

#Dumplings

#Dough

#Homemade

#Asian Cuisine

Smooth and Elastic Dough

Recipe Information

1h 10m

Prep Time

Cook Time

1h 10m

Total Time

Servings

Medium

Chinese

English

Nutrition (per serving)

180

Calories

Protein

38g

Carbs

Fat

Dough Rolled into a Log

Ingredients

All-purpose flour
2 cups
Hot water
(Preferably just boiled water)
3 cup

Salt
1 teaspoon

Servings: 40

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Dough Pieces Ready for Rolling

Instructions

0/6 completed

1
In a large bowl, combine the all-purpose flour and salt. Mix well to ensure the salt is evenly distributed.
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2m
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In a large bowl, combine the all-purpose flour and salt. Mix well to ensure the salt is evenly distributed.
2m
Use a whisk for thorough mixing of dry ingredients.
2
Gradually add the hot water to the flour mixture, stirring with chopsticks or a wooden spoon until a shaggy dough forms. Be careful as the water is hot.
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3m
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Gradually add the hot water to the flour mixture, stirring with chopsticks or a wooden spoon until a shaggy dough forms. Be careful as the water is hot.
3m
Adding hot water helps create a more pliable dough.

3
Transfer the dough to a clean, lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic. The dough should not stick to your hands.
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10m
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Transfer the dough to a clean, lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic. The dough should not stick to your hands.
10m
Kneading develops the gluten, crucial for stretchy wrappers.
4
Form the dough into a ball, cover it with a damp cloth or plastic wrap, and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax.
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30m
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Form the dough into a ball, cover it with a damp cloth or plastic wrap, and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax.
30m
Resting is key for easy rolling and tender wrappers.
5
After resting, divide the dough in half. Roll one half into a long, thin log about 1 inch (2.5 cm) in diameter. Cut the log into small, equal-sized pieces, about 1/2 inch (1.2 cm) thick.
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5m
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After resting, divide the dough in half. Roll one half into a long, thin log about 1 inch (2.5 cm) in diameter. Cut the log into small, equal-sized pieces, about 1/2 inch (1.2 cm) thick.
5m
Keep the other half of the dough covered to prevent it from drying out.

6
Take each small piece of dough and flatten it with your palm. Using a small rolling pin, roll each flattened piece into a thin, round wrapper, about 3-4 inches (7-10 cm) in diameter, with slightly thinner edges.
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20m
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Take each small piece of dough and flatten it with your palm. Using a small rolling pin, roll each flattened piece into a thin, round wrapper, about 3-4 inches (7-10 cm) in diameter, with slightly thinner edges.
20m
Lightly flour your surface and rolling pin if needed, but avoid excessive flour.