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Wonton Wrappers

February 7, 2015 118 Comments

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Making wonton wrappers at home is funny and easy. This version is Elaine’s handmade wonton wrapper recipe. Here is the video showing the detailed process.

homemade wonton wrappers

I have received several requests about how to make wonton wrapper at home. So here is Elaine’s 100% handmade version with a video for a better description of the process.

In totally, homemade wonton wrappers are easy! However there are lots of the small tips to make the process no failure.

When I search the wonton wrappers, I got lots of dumpling wrappers (Elaine’s version) from Google. Previously, when I was not the operator in my family kitchen (my mom was), I was always wondering about the difference between dumplings, pot-stickers and wonton. Then my first impression was about the shape. Dumpling wrapper was around while wonton wrapper was square. However after making them at home for several times, I find out more difference. For example dumpling wrappers are much thicker while good wonton wrappers needs to be thinner. Most of the dumpling wrappers are egg free while most of the wonton wrappers call for eggs. You may find lots of recipes introducing how to making dumpling wrappers at home but little information about how to make wonton wrapper at home.

homemade wonton wrappers

I guess the most difficult part lays in the thickness-how to make wonton wrappers paper-thin. The answer is enough kneading and enough rest time. The gluten can relax during the rest time and thus making the rolling out process easier.

homemade wonton wrappers

Want to lean how to wrap wonton beautifully, check how to wrap wonton with picture tutorials and video.

5 from 11 votes
homemade wonton wrapper wonton
Print
Wonton Wrappers
Prep Time
1 hr
Cook Time
1 hr
Total Time
2 hrs
 
Homemade Wonton Wrappers recipe.
Course: dim sum
Cuisine: Chinese
Keyword: wonton, Wrapper
Servings: 60 For around 60 small wonton wrappers or 40 larger ones.
Calories: 35 kcal
Author: Elaine
Ingredients
  • 4 cups of plain flour
  • 3 middle size eggs
  • 1 teaspoon salt
  • 1 cup water +1/4 cup more if needed
  • Starch for dusting , cornstarch or wheat starch recommended
Instructions
  1. In a large bowl, mix flour with salt and then add egg in. Stir well.
  2. Slowly add water and keep stirring the mixture. Then grasp with hand to form a ball. Adjust the amount of water based on the water absorbing capacity of your brand of flour. Stop adding water when there is no dry flour in your bowl.
  3. Place the dough in a large bowl, cover with plastic wrap and rest for 10 minutes.
  4. And then knead the dough again for around 8-15 minutes until smooth. Rest for around 30 minutes.
  5. Divide dough in half. Press on half down and roll out to a larger wrapper around 3mm in thickness. Fold up and cover with plastic wrap again for the next resting process.
  6. Finish the other half and reset both for another 30 minutes.
  7. Take one larger wrapper out and divide in half. Roll each of the halves into paper-thin wrapper or as thin as possible. Keep dusting. Then cut the large wrappers into small squares around 8cm.
  8. Repeat to finish all.

Recipe Video

Recipe Notes
  1. Dust the wrappers and then store in plastic bags; they can be store for couple of days in fridge.
  2. Vegan friendly solution: Skip eggs and add around around 2g dietary alkali powder in the water. If you do not have dietary alkali powder, you can use baked soda as a substitute (bake baking soda on a lined baking tray at 120 degree C). Do not touch it during the process to prevent skin irritation.
  3. You can surely use stand mixer or bread-maker to knead the dough and use a noodle machine to flatten the dough firstly.

 

The Nutrition Facts is based on each single wrapper.

Nutrition Facts
Wonton Wrappers
Amount Per Serving
Calories 35
% Daily Value*
Cholesterol 11mg4%
Sodium 43mg2%
Potassium 13mg0%
Carbohydrates 6g2%
Protein 1g2%
Vitamin A 15IU0%
Calcium 3mg0%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Assembled!

homemade wonton wrapper wonton

Cooked! To make the filling and the red oil broth, check red oil wonton.

red oil wonton by my own wonton wrapper

Filed Under: Hello, Noodles, Pantry, Vegetarian, video

« Homemade Nian Gao
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Comments

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  1. Tarlam says

    October 19, 2018 at 3:06 am

    5 stars
    A very friendly place to come and refresh what we once knew and to learn things we always wanted to know. Thanks.

    Reply
    • Susan says

      May 1, 2020 at 12:06 am

      Elaine, I am new to cooking. What is plain flour, is there a particular brand?

      Reply
      • Elaine says

        May 3, 2020 at 8:19 am

        It is simple All Purpose flour. No brand requirement.

        Reply
      • Timo Zauner says

        June 20, 2020 at 3:59 am

        Dear Susan, I was delighted to recieve your comment on the internet. I would recommend just plain flour. You should be able to purchase it at your local grocery. Kind regards, Mathilda Durham

        Reply
  2. vijay labh says

    November 24, 2018 at 9:03 pm

    5 stars
    This looks Yummy. I have a question can we use wonton wrappers recipe to make egg rolls? Thanks in advance!

    Reply
    • Elaine says

      November 25, 2018 at 8:43 am

      Yes, when cutting into larger pieces, wonton wrappers can be used to make egg rolls.

      Reply
  3. Ida says

    March 28, 2019 at 8:03 am

    Hi.

    Its interesting to see how you make wanton skin. Looks great. I’d like to ask you : can we use pasta or noodle machine to flat the dough? Thanks

    Reply
    • Elaine says

      March 28, 2019 at 9:38 am

      Noodle machine might be helpful at the fist stages. Make the dough and flat into large pieces. But you still need to rest the pieces and continue rolling out to a thinner wrapper.

      Reply
      • Tehmina says

        April 17, 2019 at 3:29 pm

        Thanks for your video. How can we freeze them so that they do not stick to each other.

        Reply
        • Elaine says

          April 17, 2019 at 7:35 pm

          Coat with cornstarch before freezing.

          Reply
  4. Aymara says

    June 22, 2019 at 12:15 pm

    Thank you, thank you, thank you for the recipe, for the video and for the explanations. It all makes things look beautiful and easier. I guess I can try and make a wonton soup now 🙂

    Reply
    • Elaine says

      June 24, 2019 at 8:30 pm

      Thanks Aymara. Hug Hug.

      Reply
  5. Clarissa says

    February 18, 2020 at 4:54 pm

    Hi Elaine! Thanks for sharing the recipe. i have a question. Why the wants wrapper breaks apart while wrapping or the skin is dry. Is it because of water/ egg proportion?

    Reply
    • Elaine says

      February 19, 2020 at 7:45 pm

      If the dough is well wrapped, you need more water for the wrapper dough.

      Reply
  6. Sebnem says

    June 25, 2020 at 2:44 pm

    5 stars
    Thank you so much for the recipe! It made the best wonton sheets, first try and it was a hit! It made soo many wrappers, we made and ate (2 people), and froze and also some dough was left over. Really thanks!

    Reply
    • Elaine says

      June 27, 2020 at 9:05 am

      Thanks for the lovely feedback, Sebnem. Happy cooking!

      Reply
  7. Scimal says

    July 29, 2020 at 3:04 pm

    Well I am trying 1st time to make wonton wrapper so if make of 1 cup of plain flour then rest of ingredients should be tell me how to make these ingredients half. Thank you

    Reply
    • Elaine says

      August 5, 2020 at 7:53 am

      Scimal,
      If you want to try with 1 cup flour firstly, use 1 egg and 50ml water firstly. Then add a smaller amount of water, around 5ml to adjust the dough .

      Reply
  8. Kenny says

    September 22, 2020 at 12:05 pm

    Could I freeze the wonton wrapper in the freezer or it has to be in the refrigerator?

    Reply
    • Elaine says

      September 30, 2020 at 8:03 am

      Kenny,
      You can freeze them. But need to defrost in fridge before using.

      Reply
  9. Pat says

    January 2, 2021 at 1:09 am

    5 stars
    Thx your video was Excellent 👏👏 can you explain me a little more how to substitute the eggs with the baking soda?

    Thx again☺

    Reply
    • Elaine says

      January 8, 2021 at 8:34 am

      Pat,
      You need to bake baking soda for 1 hour at 120 degree C to get stronger alkaline powder and then mix the alkaline powder with water. Then use alkaline water to mix the dough. I will introduce how to make alkaline noodles soon. You can refer to the alkaline noodles to make alkaline wonton wrappers. Stay returned.

      Reply
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