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.

Wonton Wrappers |chinasichuanfood.com

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.

Wonton Wrappers |chinasichuanfood.com

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.

Wonton Wrappers |chinasichuanfood.com

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

homemade wonton wrapper wonton

Wonton Wrappers

Homemade Wonton Wrappers recipe.
4.87 from 15 votes
Print Pin Rate
Course: dim sum
Cuisine: Chinese
Keyword: wonton, Wrapper
Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours
Servings: 60 For around 60 small wonton wrappers or 40 larger ones.
Calories: 35kcal
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

  • 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

  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

Calories: 35kcal | Carbohydrates: 6g | Protein: 1g | Cholesterol: 11mg | Sodium: 43mg | Potassium: 13mg | Vitamin A: 15IU | Calcium: 3mg | Iron: 0.4mg

Assembled!

Wonton Wrappers |chinasichuanfood.com

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

Wonton Wrappers |chinasichuanfood.com

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130 Comments

  1. 5 stars
    A very friendly place to come and refresh what we once knew and to learn things we always wanted to know. Thanks.

      1. 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

  2. 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

    1. 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.

  3. 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 🙂

  4. 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?

  5. 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!

  6. 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

    1. 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 .

  7. 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☺

    1. 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.