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Wonton Wrappers

February 7, 2015 105 Comments

Jump to Recipe Print Recipe

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 9 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 11mg 4%
Sodium 43mg 2%
Potassium 13mg 0%
Total Carbohydrates 6g 2%
Protein 1g 2%
Vitamin A 0.3%
Calcium 0.3%
Iron 2.4%
* 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. Gus says

    February 7, 2015 at 5:16 pm

    How did you prepare the finished wontons in the picture? They look amazing!

    Reply
    • Elaine Luo says

      February 8, 2015 at 6:24 am

      Yes Gus,
      That’s my favorite Sichuan Red Oil Wonton.

      Reply
  2. Nancy | Plus Ate Six says

    February 8, 2015 at 9:02 pm

    Hi Elaine,
    I’m so happy I came across your blog via Food Bloggers Central. I live in Shanghai and Sichuan is my favourite Chinese cuisine! This is a brilliant resource for me – you’ve made my day!

    Reply
    • Elaine Luo says

      February 9, 2015 at 9:43 am

      Hi Nancy,
      Thanks for leaving me this note, which made my day too! It is really glad to know that you are living in China now. Shanghai is a great place where you can find almost every cuisine from the entire China. Enjoy your wonderful days in Shanghai and if you ever plan to visit Shenzhen, come to me and taste my Sichuan food.

      Reply
  3. Thao @ In Good Flavor says

    February 10, 2015 at 8:16 am

    I never thought to make my own wontons. This is a great recipe! Thank you so much for sharing.

    Reply
    • Elaine Luo says

      February 11, 2015 at 2:21 am

      Hi Thao,
      I received so many requests about homemade wrappers, so I think it is necessary to share the process to those who cannot purchase wonton wrappers easily. I enjoyed the process a lot.

      Reply
      • terri hamilton says

        April 13, 2016 at 1:04 pm

        I read a recipe she said her mother always used half hot water hot first helped to relax the dough gluten in it also the working rolling etc

        Reply
        • Elaine says

          April 13, 2016 at 5:11 pm

          That’s sound quite smart,Terri!!! Does this method influence the texture or taste?

          Reply
  4. Jessica says

    April 13, 2015 at 11:46 pm

    Wow! thanks so much! I made my own wontons (including the wrapper) and they were soooo good! My parents are coming over tonight and Im making them again!! Thanks!
    Jessica

    Reply
    • Elaine Luo says

      April 14, 2015 at 8:26 am

      You are so talented Jessica. Wish you a good dinner time with your family.

      Reply
  5. jen says

    April 27, 2015 at 11:14 am

    Can I freeze the dough?

    Reply
    • Elaine Luo says

      April 27, 2015 at 7:54 pm

      Hi Jen,
      I have not freeze the dough previously. But I think you can give it a go, just with a small batch. Before making the wrappers, move it to refrigerating part and wait until it becomes soft again and then continue the following steps accordingly.

      Reply
  6. sofia says

    April 28, 2015 at 6:19 am

    Hi Elaine,
    if you ever were to release your own recipe book, I will buy it immediatly!
    So great! And very nice pictures.
    Thank you very much!

    Reply
    • Elaine Luo says

      April 28, 2015 at 8:10 am

      Hi Sofia,
      Thanks so much for the sweet words. I do not have a plan to write a book for sale recently. But I will see whether there is an opportunity in future. Thanks for the suggestion!

      Reply
  7. Chris says

    May 5, 2015 at 4:42 am

    Thank you so much for the recipe and amazing video. I’ll try to make the wrapper tomorrow – it looks like the real deal 🙂

    I’ve moved to New Zealand a couple of years ago and have been unable to find any decent wonton wrappers – the ones they sell are nonsense and not authentic. This will be a live saver 🙂

    Will let you know the outcome!

    Ciao

    Reply
    • Elaine Luo says

      May 6, 2015 at 7:38 pm

      Thanks Chris for your kind words. Homemade Wonton wrapper is better then store bought version, but just a little bit time-consuming. Wish you good luck and I am waiting for your good news.

      Reply
      • Chris says

        June 14, 2015 at 7:16 am

        Oh My god. The wonton skin turned out fabulous – getting them really paper thin was the hard part but definitely worth it 😀
        Thank you and thank you again for this wonderful recipe.
        I had leftover wonton wrappers after I made all my wontons and used the rest for Thai banana street pancake 😀
        (double the wrapper up and put 3 thinly sliced banana slices side by side. Fold/ stick wrapper like a rectangle wonton. Fry in thin pan with little oil – the texture will be like Roti. Then when done spread nutella over the pancake and slice half if desire. Thai street dessert at hand!)
        Have a wonderful day and I’ll be back for more of your lovely recipes!

        Reply
  8. Marie-Hélène says

    May 29, 2015 at 5:00 am

    This is good idéal will give it a go tonight n surprise My hubby when hé comtés home. Thanks for sharing.
    I was in China foshan juste got back home a couple of dans n i really love chinese Food.

    Reply
    • Elaine Luo says

      May 30, 2015 at 1:25 am

      Hi Marie,
      Thanks for leaving me such a kind comment. Wish you good luck with the adventure.

      Reply
  9. Kay Hale says

    May 30, 2015 at 4:01 am

    Would a pasta machine work for rolling out the dough very thin?

    Reply
    • Elaine Luo says

      May 31, 2015 at 7:30 pm

      Hi Kay,
      I never use a machine to do this job and I see one of my friend used once. So you can give it a go.

      Reply
  10. Jennifer Morgan says

    June 9, 2015 at 11:08 am

    Hi Elaine,

    I have been trying to make an egg roll wrapper which is, I think, more or less a bigger wonton wrapper if I am correct. I actually love the Nasoya brand but cannot purchase them in the quantities that I would like. I am now trying develop a recipe that is as crispy as theirs on my own. I have a recipe which is essentially flour egg water and salt and while it is ok…it is not nearly as thin or as crispy. I don’t knead or use the dough hook on the mixer and only rest the dough for ten minutes so in the short term it doesn’t seem as time consuming as your recipe but I think I overworked the dough. They were tough when I tried to make a lot of them ahead of time. I only doubled my recipe and did keep to small batches but my recipe does not lend itself to making a lot of them and keeping them crispy. It seems like your recipe could be. I’ve scoured my resources and the internet for a good recipe and have read that some people use ice cold water and or corn starch to get them crispy. I can’t wait to try this. I’m going to be this week. If I made the wrappers in volume would they keep in the fridge for a few days? How would you recommend ” scaling ” this recipe for a much larger amount? I have read online that even if you want to increase your yield substantially that the batches should remain small like even only doubling. Is this the case with your recipe?

    Anyway, anxious to try d so happy to find your blog.

    J. Morgan

    Reply
    • Elaine Luo says

      June 22, 2015 at 2:55 am

      Hi Jennifer,

      I am sorry for the late reply, as I was on a trip last week and got a bad and unstable network condition. May I know that whether the egg roll wrapper is Chinese spring roll wrapper, like the ones I used in this recipe https://chinasichuanfood.com/chinese-spring-roll/? Traditionally, Chinese egg roll wrapper is difficult from Wonton wrappers. If you want to make crispy spring roll wrapper, you will need to wash the gluten out of the dough.The gluten will make the wrapper to be elastic not crispy. It is slightly complex indeed.

      Reply
  11. Thida says

    July 23, 2015 at 6:28 am

    I’ve been looking for recipes of wonton wrappers for such a long time! I always buy these at the market and what I got were very yellow wrappers which I am not comfortable eating. Thank you so much for the tutorial. I will try this out very soon!

    Reply
    • Elaine says

      July 23, 2015 at 8:45 am

      You are the most welcome! Thida! Homemade wonton wrappers are really much much better than store bought ones. So go ahead and try it.

      Reply
  12. Mrs B says

    August 2, 2015 at 11:40 am

    Would a pasta machine work at all ? I have a hand injury that makes putting even pressure on a rolling pin difficult.

    Reply
    • Elaine says

      August 5, 2015 at 8:23 pm

      Hi there,

      Yes, a pasta machine may work but you need to work the dough with pasta machine several times than make normal noodles. Just make sure that the wrappers are thin enough.

      Reply
  13. Thida says

    August 10, 2015 at 8:27 am

    This is embarrassing but I’m going to share you this. I actually tried this out, and I made the fillings, The dough looked great before steaming. After steaming, the wonton got hard and cannot be eaten. my family said I put little water that seemed to make sense.

    Reply
  14. Mark says

    September 13, 2015 at 3:04 am

    Hi: This is a simple recipe. I can’t believe how many people are amazed by this recipe. They must not know how to cook at all. The one thing I would suggest is that you should use more egg yolks than whole eggs. It’s makes for a richer dough. What recipe of yours would you consider to be the most secret of your recipes. I’m talking about something authentic I.e. the real Chinese version, not some Americanized version. I keep hearing about Chinese recipes that use Black Mushroom soy sauce. What would be the perfect dish for using that?

    Thx Mark

    Reply
    • Elaine says

      September 13, 2015 at 7:18 pm

      Thanks for your suggestion Mark. I am devote to make authentic Chinese dishes. As for the black mushroom soy sauce, I guess you are referring to oyster sauce. It is an excellent sauce to make stir fries like this one https://chinasichuanfood.com/oyster-beef-with-chinese-broccoli/, salad etc.

      Reply
  15. Sarah Gotheridge says

    December 6, 2015 at 10:59 pm

    Hi Elaine,

    How is this different from that paper thin wraps that we see in Japanese and Vietnamese cuisines?

    I have that with me and was wondering if I can use those for this recipe?

    Would appreciate your help.

    Thanks

    Reply
    • Elaine says

      December 7, 2015 at 11:36 am

      Hi Sarah,
      The wrappers are almost the same. So I guess you can use it in other dishes.

      Reply
    • Shelby says

      July 26, 2016 at 5:27 am

      The Japanese and Vietnamese wraps you’re referring to are probably rice-papers, which have a different character to these wonton-skins, made of flour. You’d get much less bite from the rice-paper and they’re used to make different dishes, but both taste good.

      Reply
  16. Luli says

    January 9, 2016 at 8:41 pm

    Hi, thank you for your recipe.I have a question, could I use flour instead of starch?(I am intolerant to it).
    Thank you

    Reply
    • Elaine says

      January 10, 2016 at 9:22 pm

      Sure, you can use flour for dusting.

      Reply
  17. VICTOR GEE says

    January 14, 2016 at 11:53 am

    Please clarify what do you mean, “plain flour”?

    Reply
    • Elaine says

      January 17, 2016 at 9:12 am

      It is all purpose flour.

      Reply
  18. Leisa says

    February 19, 2016 at 7:38 pm

    Thank you for this delightful and informative post and video!

    Reply
    • Elaine says

      February 19, 2016 at 10:45 pm

      You are welcome! I hope they are helpful.

      Reply
  19. Judiasian says

    February 22, 2016 at 4:04 am

    Does This recipe work well if I plan on steaming my dumplings?

    Reply
    • Elaine says

      February 22, 2016 at 11:28 am

      Hi,
      I believe this https://chinasichuanfood.com/how-to-make-dumplings/ will help for steamed dumplings.

      Reply
  20. Edie says

    March 6, 2016 at 6:24 am

    Hi—I was wondering if rice flour can be used?

    Thank you

    Reply
    • Elaine says

      March 8, 2016 at 9:38 am

      Rice flour cannot work for wonton wrappers.

      Reply
  21. Tammy says

    March 7, 2016 at 4:01 am

    I just recently moved to a very rural area and I no longer have access to buy wonton wrappers like I did in the city, Learning to make them has made a world of difference!!!

    Reply
  22. Debojit says

    March 22, 2016 at 6:10 pm

    Its looks yum..Elaine..can u plz..share with me the wonton feelings…plz…i am eagarly waiting …

    Reply
    • Elaine says

      April 2, 2016 at 10:48 am

      Hi Debojit,
      You can follow this recipe https://chinasichuanfood.com/red-oil-wonton/ to make your filling.

      Reply
  23. VICTOR says

    April 4, 2016 at 7:22 am

    very nice demonstration. now i hope I could do it.

    Reply
  24. Paulguad says

    April 9, 2016 at 7:40 am

    I have used this recipe for ever but, thank all the gods, >I have a KA mixer to do the hard work and a pasta macine for olling.

    Reply
  25. Mohan says

    April 17, 2016 at 1:39 am

    This is a simple recipe. I can’t believe how many people are amazed by this recipe. They must not know how to cook at all. The one thing I would suggest is that you should use more egg yolks than whole eggs. It’s makes for a richer dough. What recipe of yours would you consider to be the most secret of your recipes.

    Reply
  26. Shelby says

    July 26, 2016 at 5:34 am

    Mike and Mohan really have no creativity in making up pseudonyms.

    This recipe is very helpful; I haven’t been able to find one elsewhere on the internet that demonstrates how to make the wonton wrappers so thin like they should be. And the recipe itself is not simple; the ingredients are simple, the methods are not. Thank you very much Elaine for sharing this recipe!

    Reply
    • Elaine says

      July 26, 2016 at 5:08 pm

      Thanks so much for your wonderful comment, Shelby! It is a simple recipe but it is true that not everyone know how to make real wonton wrappers. With the hope of showing my readers what real wonton wrappers looks like and how they can be made at home, I post this recipe. And I am so happy to get lovely feedback from your guys.

      Reply
  27. Kaye says

    August 6, 2016 at 1:18 am

    can you make the wonton wrappers with gluten free flour? I am gluten intolerant

    Reply
    • Elaine says

      August 6, 2016 at 4:29 pm

      I am sorry Kaye. If there is no gluten in the flour, the wrappers can never be paper thin and elastic.

      Reply
  28. aj says

    September 12, 2016 at 10:15 am

    I want to makr the vegan….do you mean one pinch of baking soda? Thanks

    Reply
    • Elaine says

      September 13, 2016 at 9:35 am

      Hi Aj,
      adding some alkaline solution can make the wrapper more stretchable, just like Chinese alkaline noodles. You can use alkaline powder or baked soda (bake baking soda on a lined baking tray at 120 degree C for around 1 hour)

      Reply
  29. Lisa says

    September 14, 2016 at 8:31 pm

    never made these before! they did not came out like your but they are still tasty! thank you!

    Reply
    • Elaine says

      September 15, 2016 at 10:09 am

      You are the most welcome, Lisa.I want to know how it looks like?

      Reply
  30. Jenninah Mae Salvanera says

    November 14, 2016 at 4:32 am

    Thank you for this very informative recipe. How long can you keep them stored? Is there any form of preservative I can use to prolong their life?

    Reply
    • Elaine says

      November 14, 2016 at 8:04 am

      Hi Jenninah,
      I have not tried any preservative in my own food. So I am sorry I can’t provide useful information. However if you want to store them for longer time, dust the wrapper firstly and then store in air-tight bag. They can be frozen for 1 or 2 weeks.

      Reply
  31. Jenni says

    December 18, 2016 at 12:46 am

    NEW FAVORITE BLOG. I love making traditional Chinese food and am striving to learn as much about the language and culture as I can! Can’t wait to make your recipes.

    Reply
    • Elaine says

      December 18, 2016 at 7:28 pm

      Hi,Jenni
      Thanks for comment. I’m glad you love it.

      Reply
  32. Nicola Ying says

    February 17, 2017 at 4:20 pm

    Hi Jenny,

    Thank you for sharing this recipe! Is the second 30min rest essential or can I roll out and cut after the first resting period? Will it make a big difference to them?

    Thanks in advance!

    Reply
    • Elaine says

      February 17, 2017 at 10:21 pm

      If you are in hurry, you can slightly shorten the resting time. Resting can relax the gluten and make the rolling out process much easier, so the wonton wrappers can be made paper-thin.

      Reply
  33. Vicky says

    March 14, 2017 at 3:19 pm

    In the world of food, chinese are way ahead of any other country.

    Reply
  34. Rudolph says

    March 15, 2017 at 10:09 pm

    You gave me a decent tip to no additional salt with dish the vegetables, and I think this is my issue when I broil butternut that I can’t get them fresh. Everything about your tips is recently phenomenal.
    Thanks

    Reply
  35. Sami says

    April 1, 2017 at 8:31 am

    Hallo Thanks for the Recipe . How Long Can we store the homemade wonton wrappers in freezer??

    Reply
    • Elaine says

      April 1, 2017 at 3:04 pm

      I usually kept them less than 1 week.

      Reply
  36. Sami says

    April 1, 2017 at 8:33 am

    Hallo there
    Thanks for the Recipe . How long Can we store the homemade wonton wrappers in freezer?

    Reply
  37. Rafaela Tanjga says

    April 20, 2017 at 12:05 pm

    i tried to make wonton wrappers for how many times but it always comes out so bad,it becomes so thick and tough after steaming even fried steamed,,me and my husband likes dumplings and i can not find wonton wrapper here,the reason why i tried to make by myself searching for recipes but nothing turns good even i follow the right procedure and measurement..i want to try your recipe,do i really need to use cornstarch instead of all purpose flour,,,this is the first recipe actually that i’ve seen using cornstarch..

    Reply
    • Elaine says

      April 21, 2017 at 7:59 am

      Rafaela,
      Cornstarch is only used for dusting. The dough is made with all purpose flour. Make sure that your dough is well kneaded and well rested with the instructions. Good luck! I hope my recipes come out good with you.

      Reply
  38. Paul Hickman says

    July 2, 2017 at 4:28 am

    To be honest, I never tried a Chinese recipe before but my wife insisted me on trying this one. Looks yummy and you did an awesome job sharing these wonderful pictures inside the article.

    Reply
    • Elaine says

      July 2, 2017 at 9:42 pm

      Thanks Paul. I hope you will love my recipe.

      Reply
  39. Ruth says

    July 8, 2017 at 10:38 am


    Hi, Elaine
    This recipe for wonton wrappings that are so similar to those available in the market?
    I am really bad as far as masses are concerned
    Sorry for my english

    Reply
    • Elaine says

      July 8, 2017 at 8:40 pm

      Hi Ruth,
      My wonton wrapper is ever much thinner than the store bought version. Most of the wonton wrappers are made by machine and cannot be paper thin. Please be patience and try the recipe. It will amaze you.
      Happy cooking!

      Reply
  40. Carla says

    July 31, 2017 at 12:28 pm

    Can I use this wonton wrappers recipe to make egg rolls?

    Reply
    • Elaine says

      August 3, 2017 at 4:07 pm

      Yes, but you will need larger wrappers.

      Reply
  41. amin says

    August 28, 2017 at 8:00 pm


    Hi Elaine,
    Thanks a lot for the recipe.
    I would like to know, how many grams of flour is inside a “cup”, which you use in this recipe.

    Reply
    • Elaine says

      August 29, 2017 at 9:02 am

      By scooping the flour directly, 1 cup all purpose flour is around 150g.

      Reply
  42. Vicky says

    September 25, 2017 at 5:09 pm


    Elaine
    Can two duck eggs substitute for three chicken eggs?
    At which stage you start using starch for dusting?
    Thank you

    Reply
    • Elaine says

      September 25, 2017 at 9:03 pm

      Vicky,
      I believe that you can try with two duck eggs. From the very beginning, I use starch for dusting.

      Reply
  43. Naty says

    October 5, 2017 at 8:43 pm

    Thank you very much, I will try your recipe.

    Reply
  44. Dee says

    November 14, 2017 at 9:22 pm

    Hi Elaine
    I want to try this recipe, but would like to find out if self-rising flour may be used?

    Reply
    • Elaine says

      November 15, 2017 at 8:09 am

      Hi Dee,
      No, self-rising flour cannot work. We do not need any fermentation during the process.

      Reply
  45. Claudia Daniliuc says

    January 25, 2018 at 7:58 pm

    Hi , there’s a restaurant in Seattle called Din Tai Fung
    Where I ate for the first time chineese dumplings! I regularly went there for various foods that I I enjoyed immensely. AMAZING! Now I live in Romania where there’s no decent Chinese food! I make occasionally fried rice and a basic stir fry but that’s about it. I would love to be able to have some wantons and in my resurch I found your blog! What beautiful pictures and delicious looking food! Why isn’t Shenzen closer to Romania? I would love to have you come over and make us some authentic Sichuan food! Anyhow congratulations on you blog and keep up the amazing work you are certainly talented and thank you for sharing you talent with us. Have a great day!

    Reply
    • Elaine says

      January 25, 2018 at 8:14 pm

      Claudia,
      Thanks for such a kind comment. I hope I can visit you someday and we can eat yummy dishes together. Though I am not near to you, but it is quite easy and common to reproduce the food I eat here in your own kitchen. That’s the value of my little blog and all of my efforts.
      Happy cooking and I hope you can produce yummy Chinese dishes in your kitchen too. Enjoy your cooking.

      Reply
  46. Elaine says

    January 31, 2018 at 10:08 am

    Try dumpling wrappers.

    Reply
  47. ken stephenson says

    May 10, 2018 at 3:40 am


    excellent video, all points covered

    Reply
    • Elaine says

      May 10, 2018 at 8:13 am

      Thanks!

      Reply
  48. ND Sunshine says

    August 17, 2018 at 9:50 pm


    Hi Elaine,
    Thank you for sharing your family and cultural recipes with us. Most people that recipes are not all inclusive and very from generations of experience, geographic location, available ingrediencies and. family tastes. We love what we grew up with. As cooks, we experiment and modify recipes to suit our tastes. Experience teaches us to taste and determine the ingredients involved and texture indicates methods and techniques of preparation. I appreciate all of your recipes and Blog, because it gives me need information to help do this and duplicate a once tasted dish. This invaluable, because I live in a remote part of North Dakota, but was raised just North of Minneapolis/St. Paul, Minnesota, where a cuisines are enjoyed.,
    Thank you again for sharing your knowledge and letting us see a part of your family.

    Reply
    • Elaine says

      August 18, 2018 at 7:18 am

      Hi,
      Thanks! This is one of the best comment I have ever received. As a food blogger myself, I am always not only trying to introduce our Chinese dishes, but also introduce our theory, techniques and local ingredients to the foodie in the world. And I am excited to know some of my readers like you have got my information. Happy cooking and best wishes for you!

      Reply
  49. Arlene says

    September 11, 2018 at 12:37 pm

    Hi, Elaine
    I have followed your blog for some time and used some of your recipes. We lived in Sichuan for 5 years and recently returned to Canada. We grew to love Sichuan food and I learned as much as I could by observing Chinese home cooks. Your blog is a treasure chest of recipes for our favorite foods, which I can now enjoy making in Canada. Today I tried the wonton wrappers and the recipe worked well, although the wrappers were very soft to work with. Our supper guests were super impressed with their bowls of 红油抄手!Thank you for your hard work in writing these recipes in English!

    Arlene

    Reply
    • Elaine says

      September 12, 2018 at 6:54 pm

      Arlene,
      Thanks so much for your wonderful comment. It make me feel all the working are so worthy! Happy cooking and I hope you enjoy all the Chinese dishes finished in your kitchen in Canada.

      Reply
  50. Hadi says

    October 1, 2018 at 4:25 pm


    This looks Yummy. I have a question can we use wonton wrappers recipe to make egg rolls?

    Reply
    • Elaine says

      October 1, 2018 at 8:00 pm

      Hadi,
      Yes, paper thin wonton wrapper can be a substitute for egg roll wrappers. Cut them into larger pieces.

      Reply
    • Mini's Fridge says

      October 5, 2018 at 1:51 am


      Hey Elaine, Can two duck eggs substitute for three chicken eggs?

      Reply
      • Elaine says

        October 6, 2018 at 8:09 pm

        Yes, you can use duck egg.

        Reply
  51. Tarlam says

    October 19, 2018 at 3:06 am


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

    Reply
  52. vijay labh says

    November 24, 2018 at 9:03 pm


    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
  53. 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
  54. 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

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