Korean Homemade Dumpling Wrappers (Mandu-pi)
Try these homemade dumpling wrappers for Korean mandu. It has softer and chewier texture than the regular dumpling wrappers.
Equipment
Ingredients
- 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
- To make the dumpling dough, mix flour, sweet rice flour, and cornstarch in a large mixing bowl.
- 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.
- 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.
- Roll the dough into a long log with about 1 1/2-inch in diameter.
- 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).
- 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.
Notes
You can make these dumpling wrappers ahead of time and keep them in the fridge up to a week or freeze up to several months. Make sure to sprinkle enough flour in between the wrappers so that they don't stick to each other. Wrap in plastic and put them in an airtight zip-top bag.