Asian Dumpling Wrappers
Making the wrapper dough for your own Asian-style dumplings is surprisingly simple. Oh, it is also highly rewarding the first time you bite into one of your homemade dumplings using a wrapper you made. The taste and texture is clearly superior and worth the small amount of effort you invest.
This dough recipe is the foundation to many different types of Asian dumplings: steamed dumplings, pot-stickers or gyoza, won-ton skins and many more. The technique is simple to master and you won’t need any special equipment – just some willing hands and a scale.
Subscription Required For This Content
We recognize some people are not interested in paying for information when they feel comfortable getting something off the internet for free. That’s fine – we wish you the best and hope you have a tasty and successful journey. We believe there are those, however, who are looking for trusted sources when it comes to cooking…we hope you have found your source in us!
Our content is available without the support of advertising money. We are not influenced in any manner by advertisers or any other marketing arrangement. All of our recipes are tested extensively and written in a detailed (and hopefully entertaining) manner. We want our customers to trust the information we publish. We don’t play any of those marketing games (generating clickbait information, selling customer information to advertisers, etc.) to help our bottom-line. This is extremely important to us and something our customers demand.
Interested? Give us a try – register for an annual subscription or simply sign-up for our monthly plan and take your time to go through our information and see if this site is what you are looking for!