All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Suigyoza wrappers / shuijiao boiled dumpling wrappers

Supple and smooth wrappers for suigyoza, shuijiao boiled dumplings.

Whole recipe (40 wrappers):
769 calories; 18.8 g protein; 3.8 g fat; 156.3 g carbohydrate; 150.4 g net carbs; 4 mg sodium; 0 mg cholesterol; 5.9 g fiber

Each wrapper:
19 calories; 0.5 g protein; 0.1 g fat; 3.9 g carbohydrate; 3.8 g net carbs; 0.1 mg sodium; 0 mg cholesterol; 0.1 g fiber


(about 40 dumplings)

200 g flour (all-purpose)
100 cc water


Microwave water for 30 seconds.


Pour warm water in flour, and mix with chopsticks.

When roughly mixed, knead until smooth, for several minutes.

Cover, and let sit for 1 hour (at least 30 minutes).


Generously sprinkle flour (all-purpose) on board, and knead until supple and silky smooth.


Make hole in center, and form a loop.

Cut into 4 sections (10 dumplings from each section) or 8 sections (5 dumplings from each section).


Cover dough at rest with moistened towel (well wrung) until rolling out.

Work on one section at a time.
Cut into 5 pieces.

Shape each piece into cylinder form, press and roll out. (Glass container for vanilla beans is used as a rolling pin in photo.) Thicker center and thinner outer rim are ideal.

Place rolling pin 2/3 of the way from the bottom of wrapper, roll pin toward you and turn wrapper counterclockwise; repeat until thin enough.

  • This dough quickly dries out and develops a rough surface. Make sure to cover while not working on it.
  • For much thinner, stronger wrappers, mix bread flour with all-purpose flour. When bread flour is used, slightly increase water.
  • Regular-size rolling pin is too heavy to maneuver. If a small rolling pin is not available, a tube-shaped item can substitute. Alternatively, forget about rolling out and stretch with hands. 
  • Edges should be thinner than center in order to prevent overlapping parts from becoming bulky or doughy when cooked.
  • Prepare filling while letting this dough sit in Process 2.
  • Above nutrition figures include number of flour (1 tablespoon) sprinkled on the pastry board.

(Last updated: November 19, 2016)

No comments: