This dumpling skin recipe is not only easy to make, it also only requires 3 ingredients! They are soft, and elastic. You will be able to use this recipe for multiple variations From dumplings to Bao Zi (包子), and more! These homemade dumplings are definitely more flavorful, healthier and better than store bought one!
Boiled dumpling are laid out on plate along with garlic sauce and chopsticks
Enjoy dumplings with garlic asian sauce

I am so excited to share how to make dumpling skin from scratch. This dumpling making seires has been long time coming. My parents and I want to make sure the step by step instructions are clear so you can make them at home too.

But as always, please feel free to comment below if you have any questions!

What is Dumpling Skin

In simplest terms, dumpling skin is basically a thin and round sheet of dough that is used to make…you guessed it!

DUMPLINGS!

It is extremely easy to make, with only 3 ingredients, and a few kitchen tools!

You could always by store bought, but I have worked to create this post to show you how easy it actually is!

Ingredients Needed for Dumpling Skin

Can you believe the dumpling skin only requires you to have 3 ingredients. Not to mention, I bet you already have them in your kitchen.

All Purpose Flour– This flour is what works best to make these dumplings. You could also opt to use a bread flour, but that will likely result in a fluffier dumpling.

Salt– This is added to help make the dumpling skin a little bit chewier and to help it be more durable in the cooking process. I typically use sea salt.

Water– You will need to use water to help form the dough mixture while creating the dumpling skin.

Step by Step Instructions to Make Dumpling Skin

Flour is being added to a mixing bowl for the Chinese dumpling recipe
water is being poured over the flour mixture and stared with chopsticks
Slowly pour the water in and stir with a fork or chopsticks to cotton flakes texture.
Flour, salt, and water are being incorporated with chopsticks to form the Chinese dumpling dough
Stir with a fork or chopsticks to cotton flakes texture.
the cotton flake texture of the dough should look like this
Cotton flake texture should look like this.
A hand is kneading the dough for the Chinese dumpling
knead until all the excess flour is incorporated into the dough. Cover with a clean towel for 10-15 minutes.
The dough is being displayed in the mixing bowl after sitting for 10-15 minutes
After 10-15 minutes your dough should look like this.
the smooth dough is being formed into a ball
Then knead again to a smooth dough. Cover and let rest for 1-2 hours. Note: the longer the dough sits the soft it gets. If it sits for too long, it will be too soft to hold its dumpling form.
Dough is being cut in half with a dough scraper
Cut the dough in half
Roll out the dough into an S shape to begin the dough cutting process
The dough was rolled into string and is being cut into small pieces with a dough scraper
Roll one piece to a 1/16-inch thickness. Then cut out 3½-inch rounds as close together as possible.
Using the fleshy part of your palm, flatten each ball of dough into a disc, about 1 1/2 inches in diameter. Lightly dust each disc with flour.
Take your rolling pin into your right hand and roll it over the entire surface of the disc and then roll it off.

Tips on Making Dumpling Dough

  • Use high-quality flour. The type of flour you use will affect the texture of the dumpling skin. A high-protein flour will create a chewier dumpling skin, while a low-protein flour will create a softer dumpling skin.
  • Use cold water. Cold water helps to keep the gluten in the flour from developing, which will result in a tender dumpling skin.
  • Knead the dough thoroughly. Kneading the dough helps to develop the gluten, which will give the dumpling skin its strength and elasticity.
  • The longer you let the dough sit for, the softer it will get. My parents usually let is sit for ~1-2 hours. You may do this based on your preference and available time- but if you let it sit too long, the dough will be too soft to hold its dumpling form.
  • Roll out the dough thinly. The thinner the dumpling skin, the more delicate and flavorful the dumplings will be.
  • Be careful not to overcook the dumplings. Overcooked dumplings will be tough and chewy.

And now to the fun part. Scroll down to the recipe and start making these delicious Dumpling Skins!

And when you are done, leave me a comment below!

ALSO, I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT “ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS”

The dough is being rolling it with a rolling pin into a round thin sheet

Get the recipe:How To Make Chinese Dumpling Skin From Scratch {3 Ingredients}

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Ingredients

  • 500 g All Purpose Flour
  • 3 g Salt
  • 270 ml Water

Instructions 

  • Begin by slowly pouring the water into the flour and salt mixture in a large bowl. Stir with a fork or chopsticks until "cotton flakes" form.
  • Next, you will knead the dough until the excess flour is incorporated into the dough mixture.
  • Cover and let the dough "rest" for about 10-15 minutes. Then you will knead until the dough is smooth.
  • Once the dough has formed- you may transfer it to your working surface that you have lightly dusted with some flour.

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.

Author: Shuang Shuang Liang