Chef Cara Stadler’s dumpling wrapper recipe results in tender, delicate dumpling skins. Slideshow: More Dumpling Recipes 

Cara Stadler
September 2015

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Recipe Summary

active:
30 mins
total:
1 hr 30 mins
Yield:
Makes about 3 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Put the flour into a medium bowl. Slowly drizzle in the boiling water and mix with a wooden spoon until the mixture just comes together. Turn it out onto a lightly floured surface and knead until a smooth dough forms, 5 minutes. Return the dough to the bowl and cover with plastic wrap. Let rest at room temperature for at least 1 hour or up to 4 hours.

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  • Turn the dough out onto a lightly floured work surface and, using a sharp knife, cut it into 36 equal pieces (9 to 10 grams each). Roll each piece into a ball. Using a small, lightly floured rolling pin, roll out 1 ball of dough to a 1/8-inch-thick round, then roll out just the outer edge until it is 1/16 inch thick and the wrapper is 3 1/2 inches in diameter. (To hold the filling properly, the wrapper should be slightly thicker in the center than at the edge.)

  • Transfer the wrapper to a parchment paper–lined baking sheet and cover with a damp kitchen towel. Repeat with the remaining balls of dough.

Make Ahead

The dough can be refrigerated for 2 days and brought to room temperature before rolling out.