The BEST Recipe for Dumpling Wrappers | Momo wrappers (2024)

Last updated on September 23rd, 2023 at 05:34 pm

Recipe for dumpling wrappers or momo wrapper recipe – a step-by-step guide to making thin, freezable wrappers that turn out to be glossy and shiny when cooked into delicious dumplings!

Be sure to check my Schezwan Sauce recipe!

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The BEST Recipe for Dumpling Wrappers | Momo wrappers (1)

The reason I started making homemade dumpling/momo wrappers is because I didn’t want to deal with the freezing and thawing and the preservatives. But as I started making them, I realized how homemade momo wrappers are much better than store-bought ones. They are chewy and you get to control the ingredients that go in and you also can control the thickness.

Whenever we go to a Chinese restaurant we make sure to order dumplings, we just don’t even have to look at the menu. It is because I love dumplings this much I learned to make them at home very quickly. Of course, I figured out the filling right after I tasted it but the wrappers took a few months to get it right. Now that I’ve made them close to a hundred times, let me show you how to make it!

Why you’ll love this:

  • No unwanted ingredients – As it turns out, storebought momo wrappers are not only loaded with preservatives but a few more unwanted ingredients. And when you can make them at home with simple pantry ingredients, why buy them?
  • Really easy to make – With step-wise instructions, you can make it any day you want. And if rolling into perfect circles isn’t your thing, you can use cookie cutters or cut them into simple squares.
  • Control over the texture – Making momo wrappers at home with give you control over the thickness and texture of the dumplings that you make with them. No more chewy dumplings or momos.
  • Freezable – You can make and store them in your freezer. It thaws well and you can make dumplings any week(or day) you want.

Store-bought vs. homemade dumpling wrappers – I’m sure harmful additives and preservatives are out of the question with homemade dumpling wrappers. However, store-bought wrappers have them, and those wrappers are always unreliable. Also, you have to fret if they aren’t available in your neighborhood stores.

See also:

Homemade Ginger Garlic Paste recipe

Recipe for Dumpling Wrappers:

Dumplings are one of a kind! It really has so little in it and yet they turn out to be the most delicious. When eaten with Schezwan sauce or any hot sauce it is just beyond perfect. One could easily make dumplings the main course!

The BEST Recipe for Dumpling Wrappers | Momo wrappers (2)

What goes into these wrappers?

Only about 4 ingredients go into these dumpling wrappers:

  • All-purpose flour
  • Cornstarch
  • Salt
  • Water

I have seen and tried making dumpling wrappers with several different combinations based on recipes. I tried making it with potato starch/tapioca starch / just all-purpose flour etc. After several failed experiments I arrived at this recipe for dumpling wrappers which gives the perfect wrappers.

When cooked these wrappers are thin enough to see some green insides, not rubbery or elastic, shiny, and glossy. Also, these wrappers are easy to store and seal.

See also:

Hawaiian Chicken salad with Pineapples

How to use these dumpling / momo wrappers?

  • Store them and freeze them for later
  • Or make dumplings right away: like this Chicken Dumplings Recipe.
  • These wrappers can be used to make dumplings, momos, dim sums, and gyozas; given the fact that these only differ by a few factors.
  • Potstickers – Fill them and make potstickers with them.

Variations and Substitutions:

Color – One of the fun variations I make now and then is giving them a bit of vibrant color. I add a few drops of vegetable extracts and they look so colorful and lovely when cooked. Ensure your vegetable extracts do not contain too much water content. An alternative to vegetable extracts is gel food coloring.

Crystal Dumplings – If you’re into those beautiful translucent style dumplings, substitute half of the all-purpose flour with tapioca starch. Pour the hot water only over the all-purpose flour.

Rolling the dough- First of all, don’t be intimidated by the rolling process. Just have fun. However, if you have a pasta maker, you can roll using it. BUT, ensure that you don’t overdo the rolling, as. it will enable gluten formation.

See also:

Homemade Tomato Passata / Puree recipe (w/ storage instructions)

Also, to cook them: you could fill them and instead of steaming them, add them to a skillet with a little bit of oil to make potstickers. It is crisp on the edges and soft on the inside; it tastes delicious!

How to make momo wrappers:

I’m gonna give it to you straight. Unlike all my other recipes where I say it is easy to make, this recipe for dumpling wrappers isn’t entirely easy.

The steps are easy nonetheless but it is time-consuming. That being said, once you make it and store it, making dumplings gets a whole lot easier. I’ve explained it in the steps below. Roll up your sleeves and let’s get on with it!

The BEST Recipe for Dumpling Wrappers | Momo wrappers (4)

These are the ingredients you’ll need to make and store dumpling/momo wrappers:

  • All-purpose flour – 200g
  • Corn starch / Corn flour – 100g
  • Salt – 1 teaspoon
  • Hot water – 90 ml ( just let the water bubble)
  • Room temperature Water – 60ml
  • Parchment paper / wax paper
  • Extra Corn Flour for dusting
The BEST Recipe for Dumpling Wrappers | Momo wrappers (5)

Making the dough and rolling out the wrappers:

  • In a clean bowl, mix together the all-purpose flour, cornstarch, and salt.
  • Add the hot water to the flour mixture, so that there’s hot water in almost all the areas on the bowl. Quickly mix it in using a spatula. Hot water is important as it prevents the dough from being elastic while rolling out and when cooked.
  • Then, add the tap water and mix to bring the flour together to form a ball of dough. Add more water only if needed by being careful to add 1/2 teaspoon at a time. The dough should neither be sticky nor dry. If you follow the exact measurements you should get the right consistency.
  • Cover the bowl with a lid or cling film. Let the dough rest for 10 minutes or until the dough isn’t warm to the touch.
  • Divide the dough into two parts and further divide the two parts into 16 portions each. Except for one, cover the rest with a damp cloth to prevent them from drying out.
  • Roll each portion out into thin sheets, trying to maintain a round shape. Use a 4-inch cutter to cut out a perfectly round dumpling wrapper. Repeat until you have rolled out all the dough portions.
  • Dust plates with cornstarch and place the wrappers on the plates. Do not stack them on top of each other.
  • Use the wrappers to make dumplings or store them!

Cooking with these dumpling wrappers/ momo wrappers:

  • Place each of the wrappers on a clean counter dusted with cornstarch.
  • Spoon the filling you’re using onto the wrappers.
  • Apply water on the edges and gather the edges to seal them.
  • Steam it for 10 minutes or until the dough doesn’t stick to your fingers!

To store these dumpling/ momo wrappers:

  • Cut out wax papers or parchment papers into 5-inch by 5-inch squares.
  • Place the dumpling wrappers in between the dumpling wrappers and stack them.
  • Once you’ve stacked them this way, place them in a zip lock and seal them. As an additional step to prevent water droplets from entering, place it in an airtight container (ensuring that the wrappers are lying flat).
  • Place the container in the deep freezer to store.

How to use frozen dumpling skin:

  • Thaw the dumpling wrappers in the fridge overnight or on the kitchen counter for an hour.
  • Pat them dry with a paper towel to remove any extra moisture.
  • Fill and cook as you do with fresh wrappers!
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Tips to get this right:

  • Do not add more water than needed. It will only take a few more tablespoons more than 60 ml of tap water.More water will give sticky dough which will in turn be hard to work with. The dough shouldn’t be sticky or dry.
  • Number of wrappers: After every time you roll the wrappers and cut it out, there’ll be some scrap of dough left out. You can use it to make another wrapper. If so you should get around 40 wrappers with this recipe. I usually discard it as I feel the scraps are a bit dried out.
  • Roll the dough properly. The dough should be smooth and pliable.
  • Rest the dough. It is important to let the dough rest for at least 10 minutes but not more than 15 minutes. This will give us the elasticity that we need. The longer the resting time, the higher the elasticity is.

Got more questions?

Can I coat them with flour to freeze them?

No, my personal recommendation is that you use parchment paper in between each wrapper. They thaw well this way. But if you should use flour, use cornstarch generously.

Can I make Wontons with these wrappers?

Wonton wrappers may have the same base ingredients but are much thinner. They also have eggs in them. Since dumplings/momo wrappers are thicker than wonton wrappers, using them to deep fry will not give you desirable results.

Should I form a dough circle to portion it out?

No. That is just a method to form equal portions. You can make a log and cut it each portion out like I have done.

Do I need to use hot water?

You can use cold water if you’ve no choice. But using hot water gives you softer dumpling wrappers.

How many wrappers will this recipe yield?

You should get around 40 wrappers with this recipe. That is, excluding the scraps. I usually discard it as I feel the scraps are a bit dried out.

The BEST Recipe for Dumpling Wrappers | Momo wrappers (7)
The BEST Recipe for Dumpling Wrappers | Momo wrappers (8)

The BEST Recipe for Dumpling Wrappers | Momo wrappers (9)

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5 from 1 vote

Dumpling Wrappers | Momo Wrappers

Recipe for dumpling wrappers – a step-by-step guide to make thin, freezable wrappers which turn out to be glossy and shiny when cooked into delicious dumplings!

Prep Time10 minutes mins

Cook Time10 minutes mins

Rolling time20 minutes mins

Total Time40 minutes mins

Course: Appetizer

Cuisine: Chinese, Nepalese, Tibetan

Keyword: dumplings, Momos

Servings: 32 wrappers

Calories: 19kcal

Author: Niveditha

Rate/ Comment on this Recipe

Equipment

  • Rolling Pin

  • Zip loc bags

  • Tupperware

  • Round cutter with 4-inch diameter

  • Wax papers

Ingredients

  • 200 g All-purpose flour
  • 100 g Corn Starch
  • 90 ml Hot water
  • 60 ml Room Temperature water , more IF needed
  • 1 tsp Salt

Instructions

  • In a clean bowl, mix together the all-purpose flour, corn starch and salt.

  • Carefully add the hot water to the flours and mix it. Quickly add the water to the bowl and mix to form a dough.

  • Cover the bowl with cling wrap and let it rest for 10 minutes.

  • Divide the dough into two parts. Cover one half with a damp cloth and set it aside. Divide the other part further into 16 parts. Pick one and cover the rest with the damp cloth until needed.

  • Roll it out into thin* sheet, enough to fit an 4-inch round cutter. Gently press the cutter onto the sheet to get a round shaped wrapper.

  • Sprinkle some corn starch on a clean plate and place the wrapper on it.

  • Repeat until you've rolled out all the wrappers and lay them on plates sprinkled with corn starch.

  • Use it immediately or store it for later!*

Cooking with these wrappers:

  • Place each the wrappers on a clean counter dusted with corn starch.

  • Spoon the filling (like this Chicken Dumpling Filling) you're using onto the wrappers. Apply water on the edges and gather the edges to seal it.

  • Steam it for 10 minutes or until the dough doesn't stick you fingers!

To store the wrappers:

  • Cut out wax papers or parchment papers into 5-inch by 5-inch squares.

  • Place the wrappers in between the dumpling wrappers and stack them.

  • Once you've stacked them this way, place it in a zip loc and seal it. And then place it in an airtight container (ensuring that the wrappers are laying flat).

  • Place the container in the deep freezer to store for later. (See notes for instructions to use frozen wrappers)

Nutrition Facts

Dumpling Wrappers | Momo Wrappers

Amount Per Serving (1 wrapper)

Calories 19Calories from Fat 1

% Daily Value*

Fat 0.1g0%

Sodium 72.7mg3%

Carbohydrates 4.1g1%

Protein 0.3g1%

* Percent Daily Values are based on a 2000 calorie diet.

Notes

  • Do not add more water than needed. It will only take a few more tablespoons more than 60 ml of tap water.
  • The dough shouldn’t be sticky or dry.
  • Number of wrappers: After every time you roll the wrappers and cut it out, there’ll be some scrap of dough left out. You can use it to make another wrapper. If so you should get around 40 wrappers with this recipe. I usually discard it as I feel the scraps are a bit dried out.
  • COOKING WITH FROZEN WRAPPERS: Thaw the wrappers in the fridge overnight or on the kitchen counter for an hour. Fill and cook like you do with fresh wrappers!
  • Make this Chicken Dumplings using these Dumpling Wrappers.

Tried this recipe?Please rate it above! Also comment below to let me know your thoughts! 🙂

Made this? Got doubts? Let me know what you think in the comments below!

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The BEST Recipe for Dumpling Wrappers | Momo wrappers (2024)

FAQs

Is it worth making your own dumpling wrappers? ›

That said, I also like using fresh wrappers because they are better for making certain types of dumpling pleats. In addition, homemade dumpling skins have a softer, chewier texture when they're cooked. That's why it is well worth the effort to make the wrappers from scratch.

What are traditional dumpling wrappers made of? ›

Dumpling wrappers are a key component in Chinese cuisine. And whilst they seem super hard to master, they are actually only made up of two ingredients! You just need plain wheat flour and water to make the dough required for dumpling wrappers.

How do you keep dumpling wrappers moist? ›

As you fold your dumplings, keep them covered with a slightly damp kitchen towel. This prevents the dumplings from drying out (dry skins can split when cooked). Making fresh dumpling wrappers isn't hard when you have Hetty McKinnon to guide you. (But we won't tell if you use store-bought.)

What is the secret to perfect dumplings? ›

Overworking the mixture, thus having heavy dumplings is a common mistake people make. Dumplings need very gentle handling, so mix only until the ingredients are just combined, and if your recipe involves rolling them out with extra flour, avoid using too much.

Are Potsticker wrappers the same as dumpling wrappers? ›

Potstickers at a Glance

Unlike dumplings, potstickers are made with a thin wrapper, sometimes referred to as a dumpling skin. This is because they are steam fried to get a crispy golden bottom layer and to ensure that the filling is juicy and delicious.

What kind of flour is best for dumplings? ›

These dumplings start with all-purpose flour, which creates structure and holds the other ingredients together. Baking powder is a leavening agent, which means it releases gas that makes the dough expand. It's responsible for the dumplings' light and fluffy texture.

What kind of flour is used for dumplings? ›

For dumplings, 🌾 all-purpose flour 🌾 is typically the best type to use. It has a moderate protein content, which gives the dumplings a tender and soft texture. 🍴 If you want a slightly denser dumpling, you can use 🌾 cake flour 🌾 or 🌾 self-rising flour 🌾, which have lower protein contents.

What is the difference between a potsticker and a dumpling? ›

Potstickers are always dumplings, but not all dumplings are potstickers. The biggest difference between these two are how they are cooked, but the cooking method has also changed the kinds of ingredients and preparation of both potstickers and dumplings over time. Potstickers are dumplings that are also pan-fried.

What is a good substitute for dumpling wrappers? ›

Dumpling wrappers are stocked in the refrigerator section of Asian markets and some supermarkets. Wonton wrappers can be substituted, though they lack dumpling wrappers' thin edge and will not pleat as well. If you substitute wonton wrappers, which are usually square, cut them into rounds before using.

Are egg roll wrappers and dumpling wrappers the same? ›

Egg roll wrappers are larger in diameter and slightly thicker, which creates a sturdier wrapper, allowing them to be stuffed with more filling devoid of tearing apart. They have a chewy, crispy texture when fried or baked. Wonton wrappers, on the other hand, are smaller and thinner, making them more delicate.

How to give dumplings more flavor? ›

Separately, roast the carcass and bits, then simmer for a while to extract the flavour. Thyme or tarragon is good to season, with some lemon juice. The dumplings can take a spoon each of this liquor when you're making them, and you can mix in some zest too if you like.

Why are my dumpling wrappers tough? ›

But if you mix the dough and then immediately get to work rolling it out, the gluten network in it will be overly tight and rigid. And this can lead to it being very difficult to shape into those small, super-thin wrappers that you need for dumplings and may give you an end result that's stiff and chewy.

Can I freeze homemade dumpling wrappers? ›

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.

Is it cheaper to make dumplings? ›

The first time you try your hand at homemade dumplings, it may seem like a chore to do, but they taste so much better (and cheaper) than ones that you would buy in the supermarket.

What's the difference between egg roll wrappers and dumpling wrappers? ›

Egg roll wrappers are larger in diameter and slightly thicker, which creates a sturdier wrapper, allowing them to be stuffed with more filling devoid of tearing apart. They have a chewy, crispy texture when fried or baked. Wonton wrappers, on the other hand, are smaller and thinner, making them more delicate.

Are spring roll wrappers the same as dumpling wrappers? ›

I would not recommend substituting either types of spring roll wrappers for dumpling wrappers as they are either not meant to be cooked, or best used for frying. Steaming either type of spring roll wrapper would mostly likely result in soggy or mushy wrappers.

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