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Homemade Dumpling Wrappers

Use these to make Pork-and-Cabbage Dumplings.

  • Prep:
  • Total Time:
  • Yield: Makes 80 wrappers

Photography: Jen Causey

Source: Martha Stewart Living, June 2012


  • 4 cups Korean wheat flour, plus more for work surface
  • 1 1/2 cups warm water


  1. Place flour in a large bowl, and make a well in the center. Add water to well, and mix together flour and water with your hands using a circular motion. Once dough comes together and is ragged, transfer to a lightly floured surface. Knead until smooth and pliable, 1 to 2 minutes. Cover with a damp dish towel, and let rest 30 minutes or refrigerate up to 8 hours. (Dough can be frozen up to 1 month; thaw at room temperature before using.)

  2. Cut dough into 8 pieces, and roll each into a log 1 inch thick and 10 inches long. Cut each log into 10 pieces. Keeping remainder covered with a damp cloth, roll out each piece into a 3-inch round on a lightly floured surface.

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