This study investigated the use of cassava flour (Manihot esculenta) blended with all-purpose flour as a dumpling wrapper, focusing on sensory qualities and overall acceptability. The research also sought to identify the most suitable dumpling type for the cassava-based wrapper. Sensory evaluation included appearance, aroma, taste, and texture across four dumpling types: wonton, siomai, gyoza, and empanada. An experimental research design was implemented, involving 80 participants comprising wrapper makers, dumpling makers, consumers, and food entrepreneurs from Tagbilaran City and Panglao, Bohol. Sensory attributes were assessed using a modified 5-point Hedonic Scale by Peryam and Pilgrim (1957). Data analysis utilized descriptive statistics and the Friedman test, followed by Durbin–Conover post hoc analysis. The results indicated that all treatments received high acceptability ratings across sensory attributes. Among the four dumpling types, empanada achieved the highest overall mean rating (M = 4.73), followed by wonton and siomai. Gyoza received the lowest rating but remained within the highly acceptable range. The Friedman test identified a significant difference in acceptability among treatments (p < .001), indicating that dumpling type significantly influenced consumer preference. The study established a standardized procedure for product development, including proper mixing, kneading, resting, flattening, and portioning techniques, which improved dough consistency and wrapper quality. The use of tools such as a rolling pin, pasta maker, and digital weighing scale ensured uniform thickness and size. Half-film greaseproof packaging was identified as the most suitable option due to its durability, visibility, and consumer preference. Shelf-life assessment demonstrated that the product maintains quality under refrigeration or freezing, although further research is needed to evaluate extended storage and long-term stability. Cost and profitability analysis indicated that the product is economically viable, with a production cost of ₱169.53 per batch and a net profit of ₱34.47 per pack. Nutritional analysis showed that the wrapper is high in carbohydrates, low in fat, contains moderate protein, and has reduced gluten content. In summary, the findings demonstrate that cassava flour blended with all-purpose flour provides a practical and innovative alternative for dumpling wrapper production. The product is acceptable, cost-effective, and suitable for commercialization, with empanada identified as the most compatible application. Additionally, the study encourages the use of locally available resources and supports sustainable food innovation.