Making Dumpling Wrappers Using A Pasta Machine, Lay The Table

Making Dumpling Wrappers Using A Pasta Machine

Dumpling pastry using a pasta machine
Last week I had one of those weeks where everything I made went wrong. Thankfully I had the time and the determination to try again. Dumpling skins was one of those things. I have a Joseph Joseph adjustable rolling pin which I thought would be perfect for rolling out the pastry nice and thinly. I’d also found a recipe for the pastry in a book off of the 70’s which was completely awful – more of a pasta recipe which turned out way too sticky to even use.

I realised the only way forward was to invest in a pasta maker – it would roll out the pastry as thinly as I needed and it would be consistent. Plus it would be a lot quicker than the rolling pin method. It worked really well!

Making Dumpling Wrappers Using A Pasta Machine, Lay The Table



Makes about 50 wrappers

1¼ hour (including unattended chilling time) – Prep time: 25 mins – Chilling time: 30mins – Rolling time: 20 mins



  • 300g dumpling flour
  • 120ml cold water
  • Pinch of salt
  • Extra flour for dusting
  • You’ll also need a large round cutter


  1. Mix the ingredients in a bowl until it forms a dough
  2. Prepare a surface with flour and knead the dough for 15 minutes until it becomes elastic.
  3. Roll into a ball and cover with cling film. Chill in the fridge for 30 minutes.
  4. Prepare your pasta machine (you might need to dust with flour) and dust the area where the dough will come out once it’s rolled to prevent sticking.
  5. Remove your dough from the fridge, slice into thirds and roll out one piece a little with a rolling pin. Start rolling through on the widest setting, do this three times.
  6. Adjust your pasta machine, making it thinner, then dust the dough and roll through again. Keep repeating until the pastry is thin enough to see slightly through it – any thinner and it will start to tear (this was setting 4 on our Jamie Oliver machine).
  7. Cut out round shapes from the dough using a cutter. Repeat the rolling process with the other two pieces of dough.
  8. Fill with your favourite filling – if you’re looking for inspiration try my chicken, cabbage and spring onion gyoza.
  9. To freeze, put plenty of flour on top and bottom, and layer on top of each other.



Hi, I am Norbert Lacle former internacional chef and vice president of AB Universal LLC. I have found that cooking calms me down and relaxes me (at least mostly, sometimes it drives me crazy!) And that it even makes me happy and satisfied from time to time.

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