Store-Bought Wrappers
There’s nothing quite as satisfying as a dumpling with a hand-made wrapper, but when necessary, store-bought wrappers are a great substitute.
The following wrappers are sold fresh and can be found in the refrigerator or freezer section of the market. If frozen, you can thaw them in one of two ways: in the refrigerator for 24 hours or on the counter for 30 minutes to 1 hour.
Dumpling Wrappers
Dumpling wrappers come in egg and wheat varieties and are distinguished by their round shape. While we will reach for these in a pinch, there is simply no replacement for homemade dumpling wrappers. Where we include a recipe for homemade wrappers, we encourage you to make them from scratch.
Wonton Wrappers
Also called wonton skins, wonton wrappers typically come in two varieties—egg (often labeled “Hong Kong–Style”) and wheat—and are distinguished by their square shape and noticeably thinner structure compared with dumpling wrappers. Once cooked, they have a smoother, silkier mouthfeel than dumpling wrappers do.
Egg Roll Wrappers
These 8-inch square wrappers are thicker than spring roll wrappers and contain egg in the dough, which leads to a crunchy, hearty shell that forms distinct surface bubbles once fried. These are handy in a pinch when dumpling wrappers are not available; you can use a round biscuit cutter to cut these down to size.
Spring Roll Wrappers
These thin, square sheets, sometimes labeled spring roll pastry, skins, or shells, are crucial to creating the crisp, delicate exterior of a great spring roll. You want 8-inch square wheat-flour wrappers, not the Vietnamese-style translucent circular wrappers (both can be labeled “spring roll wrappers”).
