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Recipe for Dumpling Wrappers

Dumpling Wrappers | Momo Wrappers

Recipe for dumpling wrappers - a step-by-step guide to make thin, freezable wrappers which turn out to be glossy and shiny when cooked into delicious dumplings!
Course Appetizer
Cuisine Chinese, Nepalese, Tibetan
Keyword dumplings, Momos
Prep Time 10 minutes
Cook Time 10 minutes
Rolling time 20 minutes
Total Time 40 minutes
Servings 32 wrappers
Calories 19kcal
Author Niveditha


  • Rolling Pin
  • Zip loc bags
  • Tupperware
  • Round cutter with 4-inch diameter
  • Wax papers


  • 200 g All-purpose flour
  • 100 g Corn Starch
  • 90 ml Hot water
  • 60 ml Room Temperature water , more IF needed
  • 1 tsp Salt


  • In a clean bowl, mix together the all-purpose flour, corn starch and salt.
  • Carefully add the hot water to the flours and mix it. Quickly add the water to the bowl and mix to form a dough.
  • Cover the bowl with cling wrap and let it rest for 10 minutes.
  • Divide the dough into two parts. Cover one half with a damp cloth and set it aside. Divide the other part further into 16 parts. Pick one and cover the rest with the damp cloth until needed.
  • Roll it out into thin* sheet, enough to fit an 4-inch round cutter. Gently press the cutter onto the sheet to get a round shaped wrapper.
  • Sprinkle some corn starch on a clean plate and place the wrapper on it.
  • Repeat until you've rolled out all the wrappers and lay them on plates sprinkled with corn starch.
  • Use it immediately or store it for later!*

Cooking with these wrappers:

  • Place each the wrappers on a clean counter dusted with corn starch.
  • Spoon the filling (like this Chicken Dumpling Filling) you're using onto the wrappers. Apply water on the edges and gather the edges to seal it.
  • Steam it for 10 minutes or until the dough doesn't stick you fingers!

To store the wrappers:

  • Cut out wax papers or parchment papers into 5-inch by 5-inch squares.
  • Place the wrappers in between the dumpling wrappers and stack them.
  • Once you've stacked them this way, place it in a zip loc and seal it. And then place it in an airtight container (ensuring that the wrappers are laying flat).
  • Place the container in the deep freezer to store for later. (See notes for instructions to use frozen wrappers)


  • Do not add more water than needed. It will only take a few more tablespoons more than 60 ml of tap water. 
  • The dough shouldn't be sticky or dry. 
  • Number of wrappers: After every time you roll the wrappers and cut it out, there'll be some scrap of dough left out. You can use it to make another wrapper. If so you should get around 40 wrappers with this recipe. I usually discard it as I feel the scraps are a bit dried out.
  • COOKING WITH FROZEN WRAPPERS: Thaw the wrappers in the fridge overnight or on the kitchen counter for an hour. Fill and cook like you do with fresh wrappers!
  • Make this Chicken Dumplings using these Dumpling Wrappers.


Serving: 1wrapper | Sodium: 72.7mg | Calories: 19kcal | Fat: 0.1g | Protein: 0.3g | Carbohydrates: 4.1g