Dumpling Wrapper Size Calculator
Calculate the right dumpling wrapper size for your filling amount.
Find ideal diameter for gyoza, potstickers, dim sum, and more.
Dumpling wrappers come in many shapes and sizes, and the size you need depends on the type of dumpling you’re making and how much filling you want to use. Getting the ratio right is the difference between dumplings that seal perfectly and ones that burst open during cooking.
Common Dumpling Types and Wrapper Sizes
| Dumpling Type | Origin | Wrapper Diameter | Filling Amount |
|---|---|---|---|
| Gyoza (pan-fried) | Japan | 8–9 cm (3–3.5 in) | 10–12 g |
| Potsticker | China | 9–10 cm (3.5–4 in) | 12–15 g |
| Xiaolongbao (soup) | China (Shanghai) | 8–9 cm (3–3.5 in) | 10–12 g |
| Har Gow (steamed) | China (Cantonese) | 10–11 cm (4–4.5 in) | 15–18 g |
| Wontons | China | 7–8 cm (2.75–3 in) | 8–10 g |
| Mandu | Korea | 9–11 cm (3.5–4.5 in) | 12–18 g |
| Pierogi | Poland/Eastern Europe | 9–11 cm (3.5–4.5 in) | 15–20 g |
| Empanada (small) | Latin America | 10–12 cm (4–5 in) | 20–25 g |
The Filling Ratio Rule
The standard rule is: filling should be about 1/3 of the finished dumpling volume. When you place filling in the center, you need enough wrapper edge (about 1.5–2 cm) to fold and crimp securely. Too much filling and the wrapper can’t close. Too little and the dumpling will be mostly dough.
The Formula
Recommended wrapper diameter = 2 × radius required to hold filling + 3 cm for sealing edge
For practical purposes:
- 8–10 g filling → 8–9 cm wrapper
- 10–15 g filling → 9–10 cm wrapper
- 15–20 g filling → 10–12 cm wrapper
- 20–25 g filling → 12–14 cm wrapper
Thickness Tips
Hand-rolled wrappers should be thinner at the edges (for easier crimping) and slightly thicker in the center (to hold the filling without tearing). Machine-cut wrappers from the store are uniform — they work fine but are less flexible for folding intricate pleats.
For steamed dumplings, use thinner wrappers (1–1.5 mm). For pan-fried, slightly thicker wrappers (2 mm) hold up better to the crisping process.