Homemade Korean Dumpling Wrappers (Mandu-pi)

Homemade Korean dumpling wrappers! This easy recipe creates soft, chewy, and pliable wrappers perfect for folding. Includes tips for rolling, shaping, and storing, so your dumplings turn out perfect every time.

Lunar New Year is coming soon and I want to make loads of Korean dumplings, mandu (만두), this year. These Korean-style homemade dumpling wrappers are a must to make the delicious Korean dumplings.

The Solar New Year is always on January 1st. However the calendar date of Lunar New Year changes every year. It usually lands some time in February, but it also can be in late January depending on the cycle of the moon each year. As a child, my parents always celebrated Lunar New Year rather than the calendar New Year.

Making homemade mandu a day before the Korean New Year is a traditional activity that many Koreans do with their families at home. In olden days, people made homemade dumpling wrappers from scratch. We call it mandu-pi (만두피). It literally means, “dumpling skin”.

Although the usual recipe for dumpling wrappers is simple (the ingredients are often just flour and water), making the dough into wrappers takes time and effort.

We are not talking about rolling up a couple dozen of wrappers, it can be over 100 pieces if you have a big family. People usually make more than they need and freeze the rest for a later use.

Because making dumpling wrappers can be time consuming work, many modern-day Korean cooks at home choose store-bought wrappers to save time. However, there are still many people who would go through the trouble of making homemade dumpling wrappers from scratch.

Why? Because they taste so much better and folding the dumplings is such beautiful, rewarding work.

Besides, making dumpling is a great family get-together activity. So, why not start with homemade dumpling wrappers to begin with.

Ingredients for Dumpling Wrappers

You only need 5 simple ingredients to make soft, chewy, and pliable dumpling dough that’s easy to roll out and holds its shape perfectly during cooking.

• All-Purpose Flour (Plain Flour): The base of the dough, this provides the structure and elasticity needed for a good wrapper.
• Sweet Rice Flour (Chapssal-garu): Adds a slight chewiness to the dough, making the wrappers more tender and pliable.
• Cornstarch: Helps improve the texture and makes the dough easier to handle and roll out.
• Vegetable Oil: Adds flexibility to the dough, preventing it from drying out and ensuring it remains soft during shaping.
• Warm Water: Essential for hydrating the flours and bringing the dough together. Warm water helps create a smoother texture.

How To Make Korean Dumpling Wrappers (Mandu-pi)

1. Combine dry ingredients: In a large mixing bowl, mix flour, sweet rice flour, and cornstarch. Whisk well to combine.

2. Add wet ingredients: Add oil and water, then mix with a spoon. Gradually add the water, a little at a time, until a thick dough forms. If needed, add more water to achieve the right consistency.

3. Knead and chill: Knead the dough by hand for 2-3 minutes until it becomes smooth. Wrap it in plastic wrap and let it rest for 30 minutes at room temperature, or refrigerate for a few hours. If chilled, allow the dough to come to room temperature before rolling it out.

4. Prepare to cut: Shape the dough into a long log about 1 1/2 inches in diameter.

5. Cut into equal sizes: For large wrappers (5 inches), divide the dough into 40-45 pieces, with each piece weighing about 30g (1 oz). For smaller wrappers (about 4 inches), cut the dough into 55-60 pieces, each weighing around 20g (0.7 oz).

If you’re making Korean-style dumplings, I recommend opting for the larger size.

6. Roll and Shape: Roll each dough piece into a 5-inch wrapper, dust with flour to prevent sticking, and stack. A short rolling pin helps, but perfect circles aren’t necessary—trim if needed. Cover unused dough with a damp cloth to keep it from drying. This technique also works for Korean knife noodles (Kalguksu).

Making homemade dumplings can be surprisingly therapeutic. There’s something so satisfying about folding each one into its perfect shape.

And if you have kids at home, the fun doubles! Little hands tend to get creative, turning out dumplings with their own unique flair.

Want to make homemade mandu with this dumpling wrapper recipe? Try adding your finished dumplings to your Korean army stew (budae jjigae), bulgogi hotpot or quick Korean dumpling soup (Mandu-guk).

How Are Korean Dumpling Wrappers Different From Other Dumpling Wrappers?

Most dumpling wrappers use plain flour and water, but Korean wrappers include sweet rice flour and cornstarch. These additions make the dough more tender and chewy, while also easier to roll and fold when making dumplings.

Another key difference is size. Korean dumplings are typically larger, so the wrappers are made bigger—about 4 1/2 to 5 inches in diameter compared to the 3 1/2 to 4 inches common in other Asian wrappers.

Can You Make Dumpling Wrappers Ahead of Time?

Yes! You can store them in the fridge for up to a week or freeze them for several months. To prevent sticking, dust the wrappers with flour, wrap them in plastic, and place them in an airtight bag.

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