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.
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.
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.
Want to lean how to wrap wonton beautifully, check how to wrap wonton with picture tutorials and video.
Wonton Wrappers
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
- In a large bowl, mix flour with salt and then add egg in. Stir well.
- 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.
- Place the dough in a large bowl, cover with plastic wrap and rest for 10 minutes.
- And then knead the dough again for around 8-15 minutes until smooth. Rest for around 30 minutes.
- 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.
- Finish the other half and reset both for another 30 minutes.
- 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.
- Repeat to finish all.
Video
Notes
- Dust the wrappers and then store in plastic bags; they can be store for couple of days in fridge.
- 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.
- You can surely use stand mixer or bread-maker to knead the dough and use a noodle machine to flatten the dough firstly.
Nutrition
Assembled!
Cooked! To make the filling and the red oil broth, check red oil wonton.
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.
By scooping the flour directly, 1 cup all purpose flour is around 150g.
Elaine
Can two duck eggs substitute for three chicken eggs?
At which stage you start using starch for dusting?
Thank you
Vicky,
I believe that you can try with two duck eggs. From the very beginning, I use starch for dusting.
Thank you very much, I will try your recipe.
Hi Elaine
I want to try this recipe, but would like to find out if self-rising flour may be used?
Hi Dee,
No, self-rising flour cannot work. We do not need any fermentation during the process.
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!
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.
Try dumpling wrappers.
excellent video, all points covered
Thanks!
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.
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!
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
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.
This looks Yummy. I have a question can we use wonton wrappers recipe to make egg rolls?
Hadi,
Yes, paper thin wonton wrapper can be a substitute for egg roll wrappers. Cut them into larger pieces.
Hey Elaine, Can two duck eggs substitute for three chicken eggs?
Yes, you can use duck egg.