Tim Chin is a professional cook and writer who has contributed to Serious Eats and America’s Test Kitchen. A graduate of The International Culinary Center, Tim has cooked at restaurants in New York and Boston, working at Rouge Tomate, Northern Spy, and BiSq.

Tim Chin

Making your own dumpling wrappers is well worth the time and effort—and it doesn’t even take that much time or effort!While there’s nothing wrong with store-bought dumpling wrappers—they’re convenient, reliable, and a stack of 50 typically costs a few bucks—making them yourself allows you to tailor the dough to your tastes. Want your dumpling skins thick and chewy or thin and delicate? You’re in control!We break from tradition by using a pasta roller to quickly sheet out the dough and then punch out the wrappers, rather than rolling out each wrapper by hand. This saves time, produces more consistent results, and doesn’t require lots of practice to get it right. This way, you can make stacks on stacks of wrappers and freeze them for whenever you’re ready for a dumpling party.Once you’ve got the wrappers squared away, put them to use for <a href="https://www.chefsteps.com/recipes/pork-shrimp-cabbage-dumplings">Pork, Shrimp, and Cabbage Dumplings</a> or <a href="https://www.chefsteps.com/recipes/crab-mushroom-dumplings">Crab and Mushroom Dumplings</a>. Want to dive deeper into the world of Chinese dumplings? Check out <a href="https://www.chefsteps.com/guides-tools/guide-to-chinese-dumplings">our guide</a> to learn how to customize fillings, as well as how to shape and pleat like a pro.

Homemade Dumpling Wrappers