Comments on: Homemade dumpling wrappers (Ultimate Dumpling Guide part 1)

By: Wei Guo

Wei Guo — Thu, 25 Jun 2026 12:08:43 +0000

In reply to Jessica. Thanks for trying my recipe, Jessica! You don’t need to knead the dough for very long. As soon as it feels smooth and there are no dry spots or lumps, it’s ready. I wouldn’t over-knead it. For flour, the brand isn’t important. Just look for one with a protein content of around 10 to 11%. It sounds that you dough is quite elastic, so I'd go for the 60 minutes resting or a little longer. I roll each wrapper once using the roll-and-turn method shown in the tutorial video. If the dough keeps shrinking back, it’s usually because the flour has a higher protein content or the gluten hasn’t had enough time to relax. Let it rest for another 10 to 15 minutes before rolling again, and avoid kneading the dough again after it has rested. I hope this helps!

By: Wei Guo

Wei Guo — Thu, 25 Jun 2026 10:20:26 +0000

In reply to Solace. Thank you for sharing your experience, Solace! I’m glad your second attempt was a success. It sounds like you found some great solutions along the way. Your dumpling filling sounds delicious!

By: Wei Guo

Wei Guo — Thu, 25 Jun 2026 09:20:55 +0000

In reply to 龙Mattie. 谢谢! Yes, dumplings are a wonderful place to start. I hope you enjoy making them, and I wish you the opportunity to visit China one day.

By: 龙Mattie

龙Mattie — Mon, 22 Jun 2026 17:29:49 +0000

谢谢 thank you for this recipe. I love cooking and have recently started pushing myself to try Chinese cuisine. I think dumplings will be a good start. I hope to visit China one day and i am trying to learn and absorb as much as i can to better respect the culture during my visit.

By: Solace

Solace — Fri, 19 Jun 2026 07:42:52 +0000

This is a great recipe, and it works as intended. I was really struggling to roll them out to an even thickness, so I did end up using a pasta roller to get sheets to cut my circles out of. My first attempt using a rolling pin had them come out far too thin, and they all broke as I was cooking them. I also had an issue with them all sticking together when stacked, but fixed this with a generous dusting of corn starch. My dough came out very soft compared to the commercially available premade wrappers, and so was a little more difficult to work with.

But second try went well! Now I don’t have to spend large amounts of money to make dumplings at home anymore- the wrappers are very expensive where I live. I used a filling made primarily of fatty pork mince, flat chives, and Chinese cabbage. I fried mine in a pan before adding water and steaming them. They were so good. The wrappers were perfectly chewy, without being tough. I highly recommend this recipe.

By: Jessica

Jessica — Thu, 11 Jun 2026 05:14:15 +0000

Could you please share more information about how long to knead these/how to know if you have kneaded enough? I’ve tried making them four times, and they aren’t coming out nearly this thin. I always measure by weight. I used king arthur all purpose the first time, then bought some store brand organic flour to match your recommended protein/gluten amount. I’ve tried hand rolling them (which comes out terrible) and used a tortilla press, rested them longer, rested them shorter, kneaded more and kneaded less. I use 14 g of dough for each one based on the recipe yield you give. The wrappers reach maybe three inches and then rolling them any further just causes them to shrink back to the same size. The only video I could find has all the details edited out and is just you kneading for the last few seconds or doing a few rolls on a perfect-looking dumpling wrapper. Is there a brand of American flour you can recommend? How long are you kneading the dough? Do you rest the dough 30 minutes or 60 minutes? Are you rolling, resting, and then rolling more, or are you somehow getting them that thin in one go?

By: Wei Guo

Wei Guo — Wed, 10 Jun 2026 15:08:15 +0000

In reply to Fi McAlevey. Thank you for your kind words. Gluten-free flour blends generally won’t work well as a direct substitute for this recipe. However, my Har Gow (Crystal Shrimp Dumplings) recipe uses a starch-based wrapper and can be made with gluten-free wheat starch. I hope that helps!

By: Fi McAlevey

Fi McAlevey — Sun, 31 May 2026 23:05:50 +0000

Hi Wei, I love your recipes and site. My sister who is gluten free loves dumplings. Do you have any suggestions for gluten free flour for dumplings for her? Thanks, Fi.

By: Wei Guo

Wei Guo — Sun, 03 May 2026 15:39:20 +0000

In reply to MRS SUSAN AMAL. It’s great to hear the dumpling wrappers are getting easier with practice.

By: Wei Guo

Wei Guo — Sun, 03 May 2026 14:52:55 +0000

In reply to Tina. Thank you for your kind words, Tina! For spicy dishes, I’ve shared quite a few already, especially in the Sichuan category. As for drinks, baijiu is quite unique, but beer and wine are also very popular in China, including both rice wine and grape wine. Thank you again for your support, and I look forward to sharing my cookbook with you.