Haegeen Kim’s Homemade Dumpling Wrappers


Preparation info

  • Makes About


    ( 3 Inch Diameter) Wrappers

Appears in

Memories of Philippine Kitchens

Memories of Philippine Kitchens

By Amy Besa and Romy Dorotan

Published 2006

  • About

This is how my mother used to make wrappers at home. Adding buckwheat flour is my contribution, and I like it because it gives beautiful color and texture. She would let my siblings and me choose a bowl to punch out the circles, and we competed in coming up with different shapes and designs of dumplings. On one occasion, my mother invented a new way of closing the wrappers that made the dumplings look like little rabbits. I marveled at her incredible talent. Compared to store-bought wrappers, homemade ones are very flexible and easy to work with. It is a lot of work, but the incomparable texture of the dough and the fun of shaping the dumplings are great payoffs.


  • 3 cups all-purpose flour, plus more for dusting
  • Handful of buckwheat flour
  • cups boiling water


  1. Mix the flours in a large mixing bowl. Make a well in the middle and pour in the boiling water. Do not use your hands. Instead, working quickly with a fork, try to bring the dough together as much as possible. Turn the dough out onto a generously floured board or work surface and mix thoroughly, this time by hand. Add 2 tablespoons of boiling water and knead about 5 minutes, until the dough is soft and elastic. Put the dough in a plastic bag, seal, and let it rest for at least 20 minutes.
  2. Gently remove the dough from the bag and flatten it on the work surface, pressing down from the center out toward the edges. Dust the top of the dough with more flour and roll the dough from the center out. Flip the dough and repeat the dusting and rolling on the other side. The dough should move easily on the surface. Continue rolling, flouring as needed, until the dough is ⅛ inch thick. (If space is tight, you can divide the dough into smaller pieces and repeat the process several times.) Punch out circles, as close together as possible to avoid wasting dough, using a sharp-edged bowl or cookie cutter (about 3 inches in diameter). Place the wrappers on a lightly floured surface with wax paper in between the layers. Cover the wrappers with dry kitchen towels to protect them from drying out. Use them right away for making dumplings.