Choosing store-bought dumpling wrappers by type, not by brand
The best wrapper depends on the dumpling you are making. A wrapper that makes a good potsticker will tear in a boiling pot, and a wonton skin will not hold a pleat.
Match the wrapper to the method
The label names the type. Read it before you read the brand.
Potstickers and gyoza
Thin round wrappers, often labeled gyoza or potsticker. They crisp on the base and steam on top.
Boiled dumplings
Thicker round wrappers, often labeled dumpling or shuijiao, hold up in water without bursting.
Wontons
Square, thin and slightly yellow wrappers made for folding into purses or triangles, and for wonton soup.
Shumai
Very thin, round or square wrappers, sometimes labeled shumai. You can also trim a square wonton wrapper.
What to check at the store
Buy refrigerated rather than frozen if you can, and use them within a day or two. Look for flexible, lightly dusted wrappers, not ones stuck together. If you only find frozen, thaw in the fridge overnight and keep a damp towel over the stack.
Once you have a stack, see the freezing guide for storing what you fold. If you would rather eat out, the full menu lists steamed and fried dumplings by the half dozen.
Three quick tests at home
Fold one wrapper around a spoon of filling. If the edges crack, the wrapper is too dry. Seal with water on the rim and pinch. If it does not seal, it has too much flour dusting.
Boil a single test dumpling. If it holds together, the wrapper suits boiled dumplings. If it falls apart, use the wrapper for frying or steaming instead.
Questions people ask
Can I use wonton wrappers for dumplings?
You can, but they are thinner and square. They suit wontons and shumai better than potstickers.
Do wrappers freeze?
Yes, tightly wrapped. Thaw in the fridge and keep them covered while you work.
Which wrapper for soup dumplings?
Store-bought wrappers are not made for soup dumplings. Restaurants use a special dough and gelatinized broth.