Skinnymixers Dumpling Wrapper
Guest Recipe: Mez's Dumpling Wrapper

Sharing is caring!

It seems that everyone can’t wait to make the Dim Sim Meatballs from The Healthy Mix VI on sale from February 4th! If you are wanting to make proper Dim Sims, you can with this Dumpling Wrapper Thermomix recipe.

Thanks, Mez for perfecting these tasty dumpling wrappers in the Thermomix.

Whether you choose to steam them or channel your inner Chubbymixer by frying them, I’m sure you will agree that they are sooooo delicious!

Gluten Free Dumpling Wrappers

It is nearly impossible to purchase gluten-free dumpling wrappers commercially. This recipe works really well with a good quality gluten-free flour than has xanthan gum in it. We used Orgran Plain Flour.

We used Orgran Plain Flour in the gluten-free version

This Dumpling Wrapper recipe has a gluten free version which is listed in the recipe, thank you Mez Nelson for perfecting this!

The Thermomix makes light work of this Dumpling Wrapper recipe, we’ve included the brand of Pastry/Cake Flour that we used.

How to wrap the Dim Sim Meatballs

Skinnymixers Dumpling Wrapper

Guest Recipe: Mez's Dumpling Wrappers

Print Pin Rate
Course: Guest Recipe
Cuisine: Asian
Keyword: Dairy Free, Gluten Free
Cook Time: 1 hour 30 minutes
Servings: 48 wrappers
Calories: 40kcal


  • 380 g Low Protein Plain Flour or Gluten Free Plain Flour - I used Lighthouse Biscuit, Pastry & Cake Plain Flour available at Coles or Woolworths (Orgran Plain for GF)
  • 140 g cornflour
  • 260 g water - (increase to 340g for Gluten Free Variation)


  • Add all ingredients to mixer bowl and mix for 10 sec/speed 4/MC on.
  • Knead for 1 min. Form the dough into a ball and leave in the bowl with the lid on to rest for 15 min.
  • Knead the dough again for 3 min. Remove, cover with cling wrap and rest for 45 min. 
  • Divide the dough equally into balls. Wrap 7 in cling wrap while you work on the 8th. This will ensure they don’t dry out. Note - if you only have a high protein flour it is best to rest for longer until dough is very soft to touch.
  • Roll the dough out into an even small rope and cut into 6 even portions. Press them into a small disc shape and then roll each disc out into a small circle. The edges should be thin and the centre slightly thicker. This ensures the dumpling wrapper isn’t too thick when folding. Dust wrappers with flour if piling on top of each other or they will stick together.
  • Wrappers need to be used immediately or they will be dry and hard to shape. Form your dumplings as soon as the first batch of dough is made. Then proceed to the next batch of dough.


Gluten Free: Use Gluten Free Plain flour and increase water to 340 g. In Step 2 the dough will seem dry and crumbly but it will form into a ball and be the perfect consistency. Wrap and rest for 15 min.  Skip Step 3. Tip – don’t roll too thin to avoid breakage. We used Orgran Plain GF Flour
Freezer Friendly (not for gluten free): Wrappers can be frozen sprinkle extra flour in between each wrapper. Wrap in air tight bag removing as much air as possible.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!


Calories: 40kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 22mg | Potassium: 8mg | Fiber: 1g | Sugar: 1g | Vitamin A: 12IU | Calcium: 1mg | Iron: 1mg