Korean Homemade Dumpling Wrappers (Mandu-pi)

Step 1

To make the dumpling dough, mix flour, sweet rice flour, and cornstarch in a large mixing bowl.

Step 2

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.

Step 3

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.

Step 4

Roll the dough into a long log with about 1 1/2-inch in diameter.

Step 5

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).

Step 6

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.