What can I do with any leftover wrappers?

You can freeze the wrappers (see detailed storage tips above), or turn them into something else fun. I love using this same dough to make cheesy gochujang pizza bites - they're a bit of a hybrid between a pan-fried dumpling and a grilled cheese, and make a wonderful snack. Remember that if you do freeze the wrappers, you dust them generously with cornstarch (cornflour) on both sides, so they don't stick together.

Can I make wrappers and then fill them later?

You can, but it's not my favorite approach. Rolling, dusting, and stacking wrappers for storage takes time, and they need to be coated very wel l in cornstarch to stop them sticking together. Flour won't work here - it gets absorbed into the dough and the wrappers will stick. I recommend either: - Making and filling the dumplings in one go, then freezing the formed dumplings . - Or, make the dumpling dough ahead of time . Wrap it in plastic wrap and it'll keep well in the fridge for up to 48 hours. Then you can roll and fill your dumplings when you're ready.

Can I freeze dumplings once they're filled?

You can - and this is actually the best option for storage. They freeze beautifully. Just arrange the dumplings on a lined baking sheet in a single layer, freeze until solid, then transfer them to ziplock bags to store. You can then cook them straight from frozen (an ideal excuse to make these viral one pan satay baked dumplings ).

How To Make Dumpling Wrappers (2 Ingredients)

Description

All you need is flour and water to make amazing homemade dumpling wrappers. Once you realize how easy they are, it’s hard to go back to store-bought. They’re cheaper, fresher, easier to work with, and give you soft, tender dumplings every time. This simple dumpling dough recipe works for potstickers, boiled dumplings, steamed dumplings, or even air-fried dumplings.

Ingredients

Units Scale

300g (2 cups) plain flour
185g (3/4 cup) just boiled water
1 teaspoon salt

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Instructions

Mix the dough. Add your flour and salt to a large mixing bowl, and stir to combine. Pour in the just-boiled water, then use a chopstick, or a fork, to mix into the flour. Once the mixture starts to look lumpy, CAREFULLY (the dough will be hot), use your hands to squeeze the mixture together to get rid of the lumps and dry patches, to form a rough dough.
Knead and rest. Transfer the dough to a clean, flat work surface and knead it for a couple of minutes, until it’s looking smoother and more cohesive. Wrap tightly in plastic wrap, then set aside to rest at room temperature for at least 30 minutes. This will make the dough easier to roll. Need help with kneading dough? Check out my guide sharing how to knead dough.
Roll out the wrappers. Lightly flour a flat surface, then cut off a quarter of the dough. Rewrap the rest to keep it from drying out. Roll the piece out into a long, thin rope, about 1 inch thick. Cut the rope into 1-inch pieces. Working with one piece at a time, place the cut side on the floured surface and use your hands to press it into a rough circle. Use a rolling pin to roll it out into a larger circle, about 3.5 inches (9cm) wide. Continue with the rest of the pieces, covering the rolled-out wrappers with a damp kitchen towel to keep them from drying out. PRO TIP: I prefer to roll out and then fill the wrappers as I go. Fresh wrappers are less likely to dry out and much easier to fold and shape.
Fill the dumplings. Spoon about 1 tablespoon of your filling into the middle of your wrapper, then fold up and seal your dumpling (use my guide with three ways to fold dumplings if you need help here). Place onto a baking paper lined tray or plate, then repeat with the rest of your wrappers. If you’re new to dumpling making, I recommend starting with a little less filling as it will be easier to wrap them.
Cook or freeze. You can cook the dumplings straight away, or freeze them for later. Freeze them on a single layer on a lined tray or plate until solid, then transfer them to ziplock bags to store. Refrigerating them is tricky especially if you have quite a wet filling, as the bottoms can get sticky, so I always recommend either freezing them or cooking them right away.

Notes

STORAGE INSTRUCTIONS: You can freeze the wrappers, but you’ll need to coat them liberally with cornstarch (cornflour) first, otherwise they’ll stick together when you stack them. Flour won’t work as it will just be absorbed into the dumpling wrappers. Once you’ve coated them, wrap them tightly in plastic wrap and then place them in a ziplock bag, squeeze the air out then pop into the freezer. But personally, I much prefer to fill the dumplings, and then freeze them. Prepping the wrappers for the freezer takes time and is a bit of a pain. Or, you can make the dough, wrap it in clingfilm then place it in the fridge for up to 48 hours before using it.

WHAT TO MAKE WITH THEM: Make a batch of chicken and mushroom potstickers, juicy pork dumplings or even these crispy cheeseburger dumplings. Or, you can re-roll any leftover dough and make my favourite cheesy gochujang pizza bites – they use this same dough.

NUTRITION NOTE: This has been estimated based on approximately 50 dumpling wrappers per batch. Nutrition will vary depending on wrapper size.

Prep Time: 45
Cook Time: 10
Category: fakeaways
Method: stove top
Cuisine: chinese

Nutrition

Serving Size: 1 wrapper
Calories: 22
Sugar: .02g
Sodium: 45mg
Fat: .08g
Saturated Fat: .01g
Unsaturated Fat: .07g
Trans Fat: 0g
Carbohydrates: 4.6g
Fiber: .15g
Protein: .6g
Cholesterol: 0mg