Korean Homemade Dumpling Wrappers (Mandu-pi)
Make soft, chewy homemade Korean dumpling wrappers with this easy recipe. Perfect for folding and shaping, with tips for rolling and storing.
- Prep time
- 1 hr 25 min
- Cook time
- 31 min
- Yield
- 40 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 4 cups (480 g) all-purpose flour (or plain flour)
- 3 tbsp (24 g) sweet rice flour (chapssal-garu)
- 2 tbsp (16 g) constarch
- 2 tbsp (30 ml) vegetable oil
- 1 1/2 cup (360 ml) warm water (+ 2 tbsp more, if needed)
Instructions
- 1
To make the dumpling dough, mix flour, sweet rice flour, and cornstarch in a large mixing bowl.
- 2
Add oil and water; mix with a spoon. Do not add all the water at once. Gradually add water until it forms a rather thick dough. You can add more water if needed.
- 3
Knead the dough with your hand for 2-3 minutes until smooth. Wrap in plastic and let the dough rest for 30 minutes in the room temperature or a few hours in the fridge. Bring to a room temperature before you roll out.
- 4
Roll the dough into a long log with about 1 1/2-inch in diameter.
- 5
To make large wrappers (5-inch), cut into 40-45 pieces. Each piece should weigh about 30g (1oz). To make smaller wrappers (about 4-inch), cut into 55-60 pieces. Each piece should weigh about 20g (0.7oz).
- 6
Roll each dough pieces into a round wrapper with a small rolling pin, about 5-inch in diameter. Dust with flour before you put the next wrapper on top to prevent from sticking.