I seriously had no idea that making wonton wrappers was so easy. So many years I avoided recipes that relied on wonton wrappers because my grocery stores didn’t stock them. I love wontons and wonton related things so this always made me a little sad. I should have stopped being sad and looked for a recipe! I would have, if I had realized they were so simple to make. In fact, the recipe is so easy and straightforward that I didn’t even bother to take step-by-step photographs. They turn out just like the ones that you purchase in the store but this way you have the satisfaction and “convenience” of making them at home. :)
Some helpful tips when making these wonton wrappers:
- You can store them in your fridge for a couple of days or in the freezer for longer storage. (I have some in the freezer right now. Once I use them I will update this page to let you know how they held up. *see Update)
- If you are not going to use them right away then they will probably shrink back a bit. But, the dough is so pliable they are easy to stretch out individually just before you fill/use them.
- If you are wanting to stack them, coat them in cornstarch (cornflour). If you stack them with flour it will absorb into the dough and they will become one solid mass.
- If they have been in the fridge for a couple of days and the moisture seems to have removed most of the cornstarch re-coat them again before placing in the freezer.
- It is important to keep the dough covered as much as possible or it will dry out. Any dough/wrappers that are not being worked with should be covered, preferably with a damp towel.
- If you have a pasta maker then these are even easier to make. Just pass them through, gradually going to the thinest setting.
* Update: I used up the wrappers in the freezer and they worked beautifully. I put them in the fridge to thaw in the morning and by supper they were perfect. They did shrink quite a bit so I just stretched them each individually before filling. Easy peasy.
What are you favourite uses for wonton wrappers?
- 2 cups flour
- 1 egg
- ¾ tsp. salt
- ¼ -1/2 cup water
- Sift flour into a large bowl and make a well in the centre. Whisk together egg, salt and ¼ cup water. Pour into flour well. Mix together, adding additional water until the mixture will stay together in a ball. (You may need more or less then ½ cup, use your discretion. Keep in mind that you do not want it to be sticky.)
- Knead the dough until it becomes smooth and pliable.
- Let rest for 30-60 min. (This is so the gluten can relax. The longer it sits the easier it will be to roll out)
- Divide dough in half. Keep one half covered while you roll out the other one on a surface lightly coated with cornstarch (if you use flour it may toughen it up). Roll out as thin as you possibly can.
- Cut into 3.5 inch squares (You should be able to get approx. 12 wonton wrappers out of each half).
Adapted from About.com.