Enter your desired dumpling count and dumpling type to get exact dough ingredients (flour and water) plus filling quantities. Adjust the wrapper size and filling ratio to match your recipe — the calculator breaks down everything you need before you start rolling.
Flour Needed
--
Water Needed
--
Total Filling Needed
--
Meat in Filling
--
Vegetables / Other in Filling
--
Dough per Wrapper
--
Filling per Dumpling
--
All-purpose flour is the most versatile and beginner-friendly choice, producing wrappers that are slightly chewy and hold their shape well when boiled or pan-fried. Bread flour (high-gluten) gives a chewier, more elastic dough preferred by many Chinese cooks. Rice flour is ideal for gluten-free dumplings but produces a more delicate wrapper.
A common ratio is roughly 2:1 flour to water by weight, meaning about 50% hydration. Hot water dough uses slightly more water (around 55%) to create a softer, more pliable dough, while cold water dough uses slightly less (around 45–50%) for a firmer, chewier texture suited to boiled dumplings.
In practice, potsticker wrappers and dumpling wrappers (jiaozi skins) are essentially the same thing — round, thin circles of unleavened dough. The term 'potsticker' specifically refers to the pan-fried cooking method, while 'dumpling' is a broader term. Wonton wrappers, however, are square, thinner, and use a slightly different dough recipe.
A standard guide is about 1 teaspoon (roughly 8–12 g) of filling per medium dumpling. Overfilling makes sealing difficult and can cause wrappers to burst during cooking. This calculator lets you choose a light, balanced, or generous ratio to match your preferred style.
Both work well depending on the cooking method. Hot water (just boiled) makes the dough softer and easier to fold — great for pan-fried or steamed dumplings. Cold water produces a firmer, slightly chewier wrapper that holds up better when boiled. Room temperature water gives a middle-ground result.
Dust finished wrappers generously with cornstarch or flour to prevent sticking, then stack and wrap tightly in plastic wrap. They can be refrigerated for up to 2 days or frozen for up to a month. Thaw frozen wrappers in the refrigerator overnight before using.
A typical recipe using 300 g of flour makes approximately 30–36 medium dumplings. For larger batches — like a family dumpling-making session — multiply proportionally. This calculator handles any batch size from 10 to 500 dumplings and scales all ingredients accordingly.
A classic pork and cabbage filling is roughly 70% meat to 30% vegetable by weight. All-vegetable fillings are also popular. A higher vegetable ratio creates a lighter dumpling, while more meat gives a juicier, richer result. You can adjust the meat percentage in this calculator to match your preference.