The present invention addresses the problem of providing a dumpling wrapper production technique which can be easily applied to the process of producing dumpling wrappers and produces dumpling wrappers which are less susceptible to hardening even when stored after being heated and cooked. The present invention pertains to a method for producing dumpling wrappers containing etherified starch and flour, the method being characterized in that in preparation of dough for dumpling wrappers, the etherified starch is contained in an amount of 8.3 to 26% by mass relative to the powder raw material for the dumpling wrappers.
