Wrapper Count Calculator
Enter your total dough weight and a per-wrapper weight to see how many wrappers you’ll get, plus the leftover scrap.
Wrapper yield
Planning a batch by weight, not guesswork
Recipes usually tell you a dough will make “about 40 wrappers,” but the real number depends on how thick or thin you portion each one. Weighing your total dough and dividing by a target per-wrapper weight is a far more reliable way to plan a batch, especially when you’re scaling a recipe up or down for a different number of guests.
This is also the fastest way to check consistency across a batch: weigh your dough, divide by your target wrapper count instead, and you get the per-wrapper weight to aim for as you portion — useful if a recipe gives you a yield but not a weight.
Frequently Asked Questions
How do I know how much a single wrapper should weigh?
It depends on the style. Wonton skins are thin and small, often 4-6g; gyoza and jiaozi wrappers usually run 7-9g; momo skins tend to be a bit larger at 12-18g; pierogi rounds are bigger still, around 18-22g; and empanada discs are the largest at 30-40g. Weigh a few wrappers from a recipe you trust once, and reuse that number going forward.
Why is there leftover dough instead of an exact number of wrappers?
Dividing a total dough weight by a per-wrapper weight rarely lands on a whole number. The calculator floors the result to a whole wrapper count and reports the small remainder as scrap, which you can re-roll into one more (slightly different-sized) wrapper or fold back into your next batch.
Does this account for flour lost to dusting the work surface?
No — this is a straightforward division of the dough weight you actually have on the counter. If you dust heavily while rolling, weigh your dough again after resting it to get a more accurate figure before running the calculation.
Cooking reference only. Presets are typical weights, not a strict rule — weigh your own wrappers once and reuse that figure for the most accurate count.