Total Flour
2.9 cups
Flour
357 g
Total Dough
557 g
Homemade wrappers cost ~$1.43 total for 40 dumplings
| Type | Hydration | Egg | Fat |
|---|---|---|---|
| Jiaozi (Chinese) | 55% | — | — |
| Gyoza (Japanese) | 50% | — | — |
| Pierogi (Polish) | 40% | 15% | — |
| Wonton | 35% | 10% | — |
| Mandu (Korean) | 50% | — | — |
| Empanada Dough | 35% | 8% | 20% |
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Result
Forty jiaozi wrappers at medium size need about 2.9 cups of flour mixed with boiling water. Each wrapper uses roughly 14 g of dough.
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Result
Sixty pierogi need 5.3 cups of flour plus 2 eggs and sour cream for a rich, tender dough. The larger 4" size uses about 18 g of dough per wrapper.
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Result
Eighty thin gyoza wrappers use the same flour as 40 standard jiaozi because the smaller diameter and thinner roll reduce dough per piece to just 6.8 g.
For 40 medium (3.5") jiaozi with standard thickness, you need about 357 g (2.9 cups) of all-purpose flour, 196 g of boiling water, and 3.6 g of salt. The total dough weighs approximately 557 g. Different dumpling types change the ratio — pierogi need less water but add egg and sour cream.
| Type | Flour (g) | Water (g) | Eggs | Other |
|---|---|---|---|---|
| Jiaozi (40) | 357 | 196 | — | — |
| Gyoza (40) | 370 | 185 | — | — |
| Pierogi (40) | 335 | 134 | 1 | Sour cream 34 g |
| Wonton (40) | 383 | 134 | 1 | — |
Jiaozi dough uses 55% hydration with boiling water for a stretchy, semi-translucent wrapper. Gyoza dough is 50% hydration with a hot/cold water mix for balanced chew. Wonton dough uses only 35% hydration plus 10% egg, making it the thinnest and most delicate. All use all-purpose flour as the base.
| Type | Hydration | Egg | Best Cooking Method |
|---|---|---|---|
| Jiaozi | 55% | No | Boil, pan-fry, steam |
| Gyoza | 50% | No | Pan-fry (crispy bottom) |
| Wonton | 35% | 10% | Soup, deep-fry |
| Mandu | 50% | No | Steam, boil, pan-fry |
Standard dumpling wrappers are 3–3.5 inches (7.6–8.9 cm) in diameter. Wonton wrappers are typically 3" square. Gyoza wrappers are 3–3.5" round. Pierogi wrappers are larger at 4–5" to hold more filling. Empanada discs range from 4–6" depending on the recipe.
It depends on the type. Jiaozi dough uses boiling water (100°C), which partially cooks the starch and creates stretchy, translucent wrappers that resist tearing. Gyoza dough uses a mix of boiling and cold water. Wonton and empanada dough use cold water only to keep the dough firm and workable.
All dumpling doughs need at least 30 minutes of rest, covered with a damp towel or plastic wrap. Resting relaxes the gluten network, making the dough easier to roll and less likely to spring back. Some bakers rest up to 2 hours for extra-smooth wrappers.
Dough per wrapper = wrapper area × thickness × dough density × waste factor. For a 3.5" round wrapper at 1.5 mm thick: area = π × (4.445 cm)² = 62.1 cm², volume = 62.1 × 0.15 = 9.3 cm³, weight = 9.3 × 1.3 g/cm³ × 1.15 = 13.9 g per wrapper.
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Last Updated: Mar 9, 2026
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