All-purpose Dumpling Wrappers
All-purpose dumpling dough for making potstickers and gyoza
24 – 32wrappers
24 – 32wrappers
  • 170grams plain (all-purpose) flour
  • 30grams tapioca flour
  • 120mililitres boiling water
  • pinch of salt(optional)
  1. In a heatproof bowl, combine the flour, tapioca starch and salt if using, and stir well to mix.
  2. Carefully add most of the boiling water (reserving about 2 -3 teaspoons) to the flour while stirring to combine. Once the mixture begins to come together, tip out onto a work surface (lightly floured if necessary), and knead until the dough starts to come together. The dough will feel a little sticky at first, but should come together quite quickly. If it still feels sticky, add a teaspoon or two of flour and continue to knead till smooth and not sticky. Conversely, if the dough feels too dry, add the remaining water by the teaspoon until it comes together.
  3. Knead for several minutes until the dough is smooth, then wrap in cling film and leave for at least 15 minutes for the dough to relax (up to a couple of hours).
  4. This amount of dough makes between 24 – 32 dumplings depending on how large you like to make them.
  5. Roll the dough out into a sausage about an inch in diameter. Then divide it in half, and half again into four smaller lengths. Cut each of these pieces into six or eight as desired.
  6. To roll out the wrappers, roll each piece into a ball then flatten it into a thick round.
  7. Dust both sides in flour to prevent sticking and roll out into thin discs – 4 inch/ 10 cm wide if making 24 dumplings, or into 3 & 1/2 inch or 9cm discs if making 32 dumplings.