When I went gluten-free (for health reasons), I craved Chinese take out something fierce. My family would order whatever they wanted while I watched them eat all of my past favorites.
Over the years I re-created sesame chicken, chicken lettuce wraps, Mongolian beef, house fried rice and other favorites, but I hadn’t mastered dumplings, until now!
These gluten free dumpling wrappers are soft, flexible, and actually easy to work with—no cracking, tearing, or fighting with the dough.
Once you get this dough right, everything else becomes simple—potstickers, steamed dumplings, even pan-fried versions. If you’ve already made my gluten free wonton wrappers or dumpling and wonton bulk flour mix, this builds on that same foundation so you can move seamlessly between recipes. This is one of those base recipes that unlocks an entire category of meals at home.
The dough is also so well balanced that you likely won’t need any flour for dusting your surface or forming. It doesn’t stick to surfaces and is a dream to work with.
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Why you’ll Love These Gluten-Free Dumpling Wrappers:
- Soft, pliable dough that’s easy to roll and fold
- No cracking or breaking while shaping
- Gluten free but actually workable
- Perfect for multiple variations of dumplings (steamed, potstickers, fried)
- Make ahead friendly
- Simple ingredients with reliable results
Ingredients
Please see recipe card at the bottom of this post for the full recipe details.
1. Bulk Dumpling Flour Mix
My homemade, gluten free wonton and dumpling flour mix creates the most amazing flour blend for dumpling texture.
2. Psyllium Husk Mix
This is a mix of psyllium husk (whole husk) and warm water. When combining the two together, a gel mixture is formed that helps create the structure of the dough. It is importance to use a trusted brand of psyllium husk (I recommend this one). It’s also extremely important to get whole husk. Powdered husk is finer and requires more water to compensate for the excess surface area on the powder compared to the whole husk.
Watch how to make psyllium husk gel for yeast breads with whole husk here:
3. Eggs
I’m a big fan of supporting local farmers and using farm fresh eggs. It’s also important if you’re navigating more anti-inflammatory foods to source pasture raised, non GMO, corn and soy free eggs. If you need to be egg free, my favorite egg replacer is Bob’s Red Mill Egg Replacer. I’ve used it within this recipe and it came out amazing!
4. Avocado Oil
Avocado oil is my go-to fat for soft, because it keeps the dough tender without adding any strong flavor thanks to its neutral taste, It also adds healthy fats to help prevent dryness and cracking — something gluten-free doughs are especially prone to. Avocado oil also has a high smoke point, which means your crust brown beautifully in the oven without burning.
Watch How It’s Made:
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Making the Gluten Dumpling Wrappers
Step by step tutorial.
1. Mix all ingredients together in a stand mixer with a paddle attachment and form a dough and roll dough out.
2. Roll the dough out until long and thin.
3. ut the dough in half (or small enough to fit through your pasta roller).
4. Roll the dough through the roller on the thickest setting and each time you pass the dough through, make the rollers closer together to thin the dough gradually.
5. The dough will be thin and pliable.
6. Use a rolling pin to thin the dough out a bit more.
7. Use a circle cookie cutter (or measure 3×3 squares) to form the wrapper.
8. Layer the wrappers on parchment paper with layers in between.
Helpful Tools & Appliances
Gluten Free Dumpling Wrappers
Ingredients
- ½ cup Boiling Water
- ¾ cup Dumpling Bulk Flour
- 2 tbsp Dumpling Bulk Flour
- 2 Egg Whites
- 1 tsp Avocado Oil
- 3 TBSP Psyllium Husk
Instructions
- In a saucepan over medium heat, bring water to a boil.
- In a mixing bowl with a paddle attachment, place flour, egg whites, psyllium husk and avocado oil in and mix.
- While it’s mixing, pour in the water and allow the ingredients to form a dough.
- Once dough ball is formed, lightly oil your hands and roll the dough out with a rolling pin (long and narrow).
- Use a pasta roller to thin the dough out as thin as it can get without falling apart.
- Use a measuring tape to measure out 3-3.5 inch pieces. I used a circle cookie cutter linked in tools.
Additional Allergens/Suggested Modifications
- Rice: No substitution
- Egg: Use egg replacer in wrapper
This recipe is naturally free of: dairy, nuts, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, seed oils and sesame.
Recipe Tips
Keep dough slightly tacky, not dry—this is key for flexibility
Use a pasta roller to thin out the dough and then roll it out with a rolling pin. The thinner you can get the dough (without breaking) the better the fried outcome will be.
Roll between parchment (if needed) or oil your hands/the outside of the dough lightly to prevent sticking
Use a dough scraper to cut straight lines for edges.
Work in small batches and keep unused dough covered to prevent drying out.
Don’t roll too thin—wrappers should be thin but still sturdy. You don’t want them cracking or breaking in the frying oil (this will cause oil popping).
Storage Options:
- If using right away, shape the wrappers, fill, and fry. Any cooked leftovers can be placed in an airtight container in the refrigerator for up to one week or in the freezer for up to 6 months.
- If prepping wrappers to use later, layer with parchment paper and slight spacing between the wrappers to prevent sticking. Place them in an airtight container or freezer safe gallon sized bag and store in the refrigerator for up to one week or in the freezer for up to 6 months.
- Dumpling wrappers can also be filled, shaped and frozen for an easy grab and cook option from the freezer.
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