What can I do with any leftover wrappers?

Make a batch of these cheesy gochujang pizza bites - they use the same dough as this recipe and are a mix between a pan-fried dumpling and a grilled cheese - they're seriously good. You can freeze the wrappers if you like. You'll need to dust them LIBERALLY in cornstarch (cornflour) on both sides so they don't stick together. But honestly, I much prefer not to freeze them if I can help it, it's quite a process to dust them all to make sure they don't stick together.

Can I make wrappers and then fill them later?

I recommend making your wrappers and filling your dumplings at the same time, and then freezing the formed dumplings. Dumplings freeze incredibly well - pop them on a lined oven tray on a single layer and freeze until solid, then transfer them to ziplock bags. You can cook them straight from frozen. The problem with rolling out the wrappers and then filling them later is that preparing the wrappers to be stored actually takes a lot of time and is a bit of a pain - you need to make sure both sides are very well coated in cornstarch (cornflour) so that they don't stick together when they're stacked. Dusting them in flour won't work, as the flour will be absorbed into the wrappers and they'll end up sticking. But, you can make the dumpling dough, wrap it in clingfilm, and then pop it in the fridge for up to 48 hours. Then just roll out your wrappers and fill your dumplings when you're ready.

How To Make Dumpling Wrappers (2 Ingredients)

Description

All you need is flour and water to make AMAZING homemade dumpling wrappers. Once you realise how easy they are to make, you won’t go back to store-bought. They’re cheaper, fresher, easier to work with and much more tasty.

Ingredients

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, then mix to combine. Pour in the just-boiled water and 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 kind of squeeze the mixture together to get rid of the lumps and to form a rough dough. Transfer the dough to a clean, flat surface and knead it for a couple of minutes, until it’s looking smoother. Wrap in cling film, then set aside to rest at room temperature for at least 30 minutes.
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 in diameter. Cut the rope into 1-inch pieces. Working with one piece of dough 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 in diameter. Continue with the rest of the pieces, covering the rolled-out wrappers with a damp tea towel to keep them from drying out. PRO TIP: I prefer to roll out and then fill the wrappers as I go – this way, the wrappers are less likely to dry out and are much easier to fold and shape.
Fill the dumplings. Spoon a 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 clingfilm 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.

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

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

Nutrition

Serving Size: 10 dumplings