Dumpling wrappers or wonton wrappers are super easy to make at home. Sure, you could buy

them but who needs potential egg ingredients, preservatives or convenience anyway.

This is also a good basic recipe to learn in case of a zombie apocalypse and store-bought

is just not an option anymore.

The dough for these dumpling wrappers is pretty much the same whether you want to make Chinese

boiled, steamed, or pan-fried dumplings. You can also use this dough to make Japanese gyoza,

Korean Mandu, or Nepalese momo.

All you need are three ingredients: some hot water that's just been boiled, all-purpose

flour and some cornstarch to keep the finished wrappers from sticking to each other.

In a bowl, dump in your flour. Make a well in the center of the flour and pour the water

in slowly. As you do this stir so that the flour gets the moisture evenly.

You don't have to be too careful as the next steps really help to distribute the moisture.

After all the water has been absorbed, go in with clean hands and knead the bits into

a dough ball. It should be not to hot to handle by now.

Take it to a clean surface and knead the dough for about a minute. It will be a medium softness,

not super soft but not tough either. I have read other recipes that tell you to knead

the dumpling dough until it's super smooth. I never bother so I don't think you need to

either.

Now place the dough back into the bowl, cover it with a plate and let the dough rest for

a half hour. This allows the moisture to even out further in the dough and allows the gluten

to relax so that it's easier to roll out later.

After resting, I'm dividing the dough into managable pieces. Just roll the pieces into

large, flat rectangles. Keep any dough that you're not directly working with covered up

so it doesn't dry out.

Dust the dough with just a bit of flour.

As usual, I have an empty glass bottle as a rolling pin. It's not ideal as one side

has a bump so I can't get the dough as thin as I'd like. One or two millimeters thick

is ideal. I'm only getting down to about three millimeters but that's ok for now.

This will be even easier if you use a proper rolling pin. And easier still if you have

a pasta maker; just run this dough through a few times to the desired thickness.

After you have your dough rolled out, it's time to cut it into circles or squares.

For rectangles, I'm using a pizza slicer and the edge of a baking pan to make long strips.

Then I fold over an edge to see where I need to cut to make squares. If you want to be

more precise, go ahead and use a ruler. I'll stick to my rustic aka lazy style.

Dust with cornstarch before stacking them up. If you don't have cornstarch, you can

also use potato starch. Regular flour just doesn't work as well.

These wrappers ended up about two inches wide, however, before I use them, I will roll them

out a bit further so that they are thinner and about three inches wide.

If you're making circle wrappers, use a cookie cutter or the rim of a cup like me.

With the excess dough, ball it up, put it back in the bowl, covered, let it rest for

a few minutes, then roll it out to make more wrappers.

Again, these are about 2 inches in diameter and three millimeters thick. When i actually

use them, I will roll them out a bit more until they are about 3 inches in diameter

and about one or two millimeteres thick.

And that's it, your dumpling wrappers are ready to use right away or place in an airtight

container and store it in the fridge. They will keep for three to five days. After you

make the dumplings, you can freeze them and depending on the filling they should stay

good for a month to three months.

What kind of vegan-friendly fillings would you put in these dumpling wrappers? Let me

know in the comments below.

Thank you so much for watching this video. If you liked it, please give it a thumbs up

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haven't already. I post new easy vegan recipes every Friday and meal inspiration videos on

Wednesdays.

Bye for now.