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Dumpling Dough

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taylor's tips

  • Best if used the same day they're made, as the dough will dry out if you wait too long.
  • Make a double batch of dumplings and and freeze some, easy freezy dinner for later.
  • Can be used to make dumplings that are steamed, boiled, pan-fried or deep-fried.

Versatile, easy and oh-so-satisfying. Some say that hot and cold water make different consistencies of dough, but we haven’t seen any difference, so just use lukewarm!


  • 400 g AP flour
  • 1 pinch salt
  • 1 cup cold water
  • 1 Tbsp canola oil


  1. In a medium sized bowl, add flour and salt.
  2. Add ½ cup water and stir with a wooden spoon, until incorporated.
  3. Add the remaining ½ cup water and oil then knead on a floured surface for 5-10 min until dough is tacky. Let rest for 10 min.
  4. Divide dough into approximately 40 pieces (15g each).
  5. Using a small rolling pin or straight sided glass, roll out each wrapper to 2inches in diameter.

hungry yet?

let's cook these together in class!

quick fire

Total Time: 1hr

Total Ingredients: 4

Skill Level: Beginner

Serves: Makes 40 dumplings

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