What are dumpling wrappers made of? The Essential Ingredients and Varieties

November 9, 2025 •

5 min read

Over 99% of store-bought dumpling wrappers contain at least one preservative, according to an analysis of commercial products. The basic ingredients for homemade dumpling wrappers are much simpler, typically consisting of just flour, water, and sometimes salt. However, the exact composition varies significantly depending on the style of dumpling and regional traditions.

Quick Summary

This article explores the core ingredients used for making different kinds of dumpling wrappers, from classic wheat-based versions to specialty alternatives. It covers the simple flour and water recipe, discusses the role of eggs and starches, and contrasts variations like gyoza and wonton skins.

Key Points

Basic Ingredients: Most dumpling wrappers consist of just all-purpose flour, water, and sometimes salt.
Water Temperature Matters: Hot water dough creates a softer wrapper, while cold water dough results in a chewier, more elastic one.
Wonton Wrappers: These thin, silky, and typically square wrappers are made with flour, water, and egg.
Gyoza Wrappers: Characteristically thinner and round, these are made from flour and water and designed for pan-frying to a crispy finish.
Gluten-Free Options: Rice flour and tapioca flour can be used to create naturally translucent, chewy, and gluten-free wrappers.
Homemade vs. Store-Bought: Homemade wrappers offer better texture and flavor, while store-bought versions offer convenience but may contain preservatives.
Proper Storage: To prevent sticking, use cornstarch or potato starch (not flour) between wrappers when storing for later use.

The Core Ingredients of Basic Dumpling Wrappers

At their most fundamental, classic Chinese dumpling wrappers, known as jiaozi skins, are created from just two ingredients: wheat flour and water. The magic lies in the type of flour used and the temperature of the water. All-purpose flour is a common choice, providing a versatile balance of softness and chewiness. Some recipes may call for a higher protein bread flour to achieve a chewier texture, or a softer flour for a more delicate bite.

The water temperature is a crucial factor that influences the final texture of the wrapper. Using hot or boiling water, known as a 'hot-water dough' method, inhibits gluten development, resulting in a softer and more supple wrapper that is perfect for steamed dumplings. Conversely, using cold water encourages stronger gluten formation, producing a more elastic and chewier dough that holds up well to boiling. A pinch of salt is often included to enhance flavor and dough elasticity.

Variations in Dumpling Wrapper Ingredients

The simplicity of the basic wrapper is just a starting point. Variations in ingredients create a world of different textures and flavors tailored to specific cooking methods and regional cuisines. From the eggy, delicate wonton to the thicker, chewy potsticker, the wrapper defines the dumpling's identity.

Wonton Wrappers

Unlike their plain flour and water counterparts, wonton wrappers typically include egg in their recipe. This addition gives the wrapper a more delicate, silky texture when cooked and contributes a distinct golden color. Wonton skins are usually square-shaped and are much thinner than standard jiaozi wrappers, making them ideal for boiling in soups.

Gyoza Wrappers

Japanese gyoza wrappers are a variation of the Chinese potsticker and are traditionally made with a simple flour and water dough, similar to jiaozi. However, they are characteristically thinner and smaller than many Chinese potsticker skins. This thinness allows them to get exceptionally crispy on the bottom when pan-fried, while remaining tender on top after being steamed in the same pan. Some regional recipes might even add cornstarch to the flour mixture to achieve a more tender and shiny finish.

Gluten-Free and Specialized Wrappers

For those with dietary restrictions or those looking for a different texture, gluten-free wrappers are a popular alternative. These are often made with a blend of flours, such as rice flour and tapioca flour, sometimes bound together with a binder like psyllium husk. The result is a naturally translucent, chewy wrapper that is typically steamed. Starch-based translucent wrappers are another option, where ingredients like wheat starch are used to create a clear, elegant casing that showcases the vibrant filling inside.

Homemade vs. Store-Bought Wrappers

While store-bought wrappers are a convenient time-saver, there are significant differences that make homemade versions a compelling alternative. Homemade wrappers offer superior texture and taste, giving you complete control over the final result.

The Case for Homemade

Freshly made dumpling dough is softer, chewier, and more pliable, which makes it less prone to tearing during the filling and shaping process. You can also customize the thickness of the wrappers to suit your specific cooking method, whether you want thin, delicate skins for pan-frying or thicker, sturdier ones for boiling. Many store-bought versions are made with preservatives to increase their shelf life, which can impact the taste and texture.

A Note on Storing Wrappers

If you choose to make your own wrappers ahead of time, a dusting of cornstarch or potato starch is essential before stacking them. All-purpose flour will be absorbed into the dough over time, causing the wrappers to stick together. For longer storage, freeze the dusted, stacked wrappers in an airtight bag.

A Comparison of Different Dumpling Wrapper Types


Wrapper Type	Key Ingredients	Ideal Cooking Method	Key Characteristics
Jiaozi/Mandu	All-purpose flour, water (hot or cold), salt	Boiling, Steaming, Pan-frying	Versatile; chewy when boiled, crispy when fried. Hot water makes a softer dough, cold water yields a chewier one.
Wonton	Flour, egg, water, salt	Boiling (in soup)	Thin and silky, with a slightly yellow color from the egg. Often square-shaped.
Gyoza	Flour, water, salt	Pan-frying, then steaming	Thinner and more delicate than standard jiaozi, with an emphasis on a crispy bottom.
Gluten-Free	Rice flour, tapioca flour, water	Steaming	Translucent and chewy texture.
Translucent Starch	Wheat starch, tapioca flour, water	Steaming	A clear, delicate wrapper that shows off the filling.

Making Your Own Basic Dumpling Wrappers

Creating your own basic dumpling wrappers is a rewarding process that yields superior results. Here is a simple recipe for all-purpose flour wrappers:

Combine Ingredients: In a large bowl, whisk together 2 cups of all-purpose flour and 1/2 teaspoon of salt. Slowly add about 2/3 cup of hot water, stirring with a wooden spoon or chopsticks until the mixture forms a shaggy dough.
Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 5-10 minutes until it becomes smooth and elastic. Cover the dough with plastic wrap and let it rest for at least 30 minutes. This allows the gluten to relax, making it easier to roll out.
Shape the Wrappers: Divide the rested dough into small, equal pieces. Roll each piece into a thin circle, dusting with a little flour to prevent sticking. Focus on creating a slightly thicker center and thinner edges for better sealing and a tender final product. Use the wrappers immediately or store them properly for later use.

Conclusion

The simple answer to what are dumpling wrappers made of is often just flour and water, but the culinary reality is far more diverse. From the chewy bite of a boiled jiaozi to the delicate crispness of a pan-fried gyoza, the wrapper’s ingredients and preparation method are key. By understanding these variations—including the role of water temperature, the addition of egg, or the use of alternative flours—you can choose or create the perfect wrapper for any dumpling you desire. Whether you opt for the convenience of store-bought or the superior texture of homemade, knowing your wrapper ingredients is the first step to dumpling perfection. For more in-depth information on preparing dumplings, you might find this guide on homemade techniques useful: Homemade Dumpling Wrappers - The Woks of Life.

Frequently Asked Questions

Dumpling wrappers (jiaozi skins) are typically made with just flour and water, while wonton wrappers are made with flour, water, and egg, giving them a thinner, more delicate, and silky texture. Wonton wrappers are also generally square, and jiaozi wrappers are round.

No, you should not use spring roll wrappers interchangeably with most dumpling wrappers. Spring roll wrappers are much thinner and designed for deep-frying to be crispy, whereas most dumpling wrappers are made for boiling or steaming and would turn unpleasantly soggy.

To make wrappers translucent, you need to use a special starch-based dough, often combining wheat starch and tapioca flour with hot water. This method gelatinizes the starches, creating a translucent, delicate dough after cooking.

While you don't need a specific 'dumpling flour,' medium-gluten all-purpose flour is commonly recommended for its balanced texture. Some recipes use higher-protein bread flour for more chewiness or a portion of cornstarch for extra tenderness.

To prevent homemade wrappers from sticking, generously dust them with cornstarch or potato starch before stacking. Unlike regular flour, starch won't be absorbed by the dough. Wrap the stacked wrappers tightly in plastic wrap before refrigerating or freezing.

The secret to a perfect wrapper lies in using the right ingredients for your desired texture, controlling the water temperature, and allowing the dough to rest sufficiently. A well-rested dough is more pliable and easier to roll to the ideal thickness, with a slightly thicker center for sealing.

Yes, all-purpose flour is an excellent choice for making standard dumpling wrappers. Its medium gluten content provides a good balance of elasticity and tenderness, making it versatile for various cooking methods like boiling, steaming, and pan-frying.