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Homemade Dumpling Wraps

Did you know how quick and easy it is to make your own dumpling wraps? It's not as easy as buying it from the store, but it will definitely taste soooooo much better.

Course Side Dish, Snack
Cuisine Chinese, Japanese
Prep Time 30 minutes
Servings 50 Wraps
Calories 18 kcal

Ingredients

  • 2 cups plain flour sifted
  • 200 ml hot water

Instructions

  1. Mix all ingredients in food proccessor and blitz till a soft dough forms

If using Pasta Maker

  1. If dough is a little too soft, don’t add more flour, let it cool slightly

  2. Then cut dough into smaller portions, roughly 3 - 4 portions

  3. Dust dough with a little flour and put dough through the pasta maker starting with a thicker setting and repeat on thiner setting until desired thickness.

    Between 3-4 is the thinist I'll go

  4. If you don't have a pasta maker, just roll dough out to desired thickness with a rolling pin.

  5. Then using a 8cm cookie cutter, cut dough into a circle wrap

  6. Remaining dough can be mixed again and rolled until all dough is used up

  7. Wraps is now ready to use 👌🏻

Recipe Notes

 

Dough can easily dry up, so use a slightly damp cloth to cover dough while it's not in use to stop the dough from drying out.

 

Pre cut wraps will become soft if left to long, I don't recommend stacking them on top of each other unless there is baking paper to seperate them.

 

I normally just roll a small batch at a time, wrap the dumplings then, roll another batch to save baking paper.

 

Qty of dumpling wraps, will depend on the thickness of your dough and size  of the wrap you cut.

 

*Nutrition information is approximate and is meant as a guide only*

Nutrition Facts
Homemade Dumpling Wraps
Amount Per Serving
Calories 18 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 1mg0%
Potassium 5mg0%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Calcium 1mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.