APPETIZER RECIPES

Homemade Wonton Wrappers

Updated

Homemade wonton wrappers need only flour, an egg, salt and water. Roll the rested dough paper-thin, cut 3 1/2-inch squares and fill, fry or freeze them for later.

Prep
40 min
Cook
0 min
Total
1 hr 10 min
Yield
24 wrappers (3 1/2-inch squares)
Illustration of Homemade Wonton Wrappers

When the store has no wonton wrappers, or you would simply rather make your own, this four-ingredient egg dough from the KitchenSimplicity archive does the job. The dough is firm but very pliable after a short rest, and it rolls out thin enough to wrap pork wontons, potstickers or crisp baked cups.

Make a batch on the weekend, dust the squares with cornstarch and stack them in the freezer, and you are only minutes away from soup dumplings, crab rangoon or a quick dessert of fried wontons with sugar.

Tips

  • Always use cornstarch between stacked wrappers; flour soaks into the damp dough and glues the layers together.
  • Chilled or frozen wrappers can shrink slightly. Let them come to room temperature and gently stretch each one back to size before filling.
  • If refrigerated wrappers look damp because the cornstarch has been absorbed, dust them again before freezing.
  • Keep every piece of dough you are not actively rolling under a damp towel so the edges do not dry and crack.

Homemade Wonton Wrappers

Prep
40 min
Cook
0 min
Total
1 hr 10 min
Yield
24 wrappers (3 1/2-inch squares)

Ingredients

  • 2 cups (250 g) all-purpose flour
  • 1 large egg
  • 3/4 teaspoon fine salt
  • 1/4 to 1/2 cup (60 to 120 ml) cold water, as needed
  • Cornstarch, for rolling and dusting

Steps

  1. Sift or whisk the flour into a large bowl and press a well into the center.
  2. In a small bowl, beat the egg with the salt and 1/4 cup water. Pour it into the well and stir with a fork, drawing in flour from the sides.
  3. Add more water a tablespoon at a time, only until the dough holds together in a firm ball that is not sticky. Depending on your flour you may need a little more or less than 1/2 cup in total.
  4. Knead on a clean counter for 5 to 8 minutes, until the dough feels smooth and springy. Wrap it tightly or cover with an upturned bowl and let it rest at room temperature for 30 to 60 minutes; a longer rest makes rolling easier.
  5. Cut the dough in half. Keep one half covered with a damp kitchen towel while you work with the other.
  6. Dust the counter and rolling pin with cornstarch (not flour, which makes the wrappers tougher) and roll the dough as thin as possible, ideally almost see-through. If you own a pasta machine, pass the dough through progressively thinner settings instead.
  7. Trim the sheet and cut it into 3 1/2-inch squares, about 12 per half. Dust each square with cornstarch and keep the finished stack covered while you roll the second half.
  8. Use right away, or wrap the stack airtight and refrigerate for up to 2 days or freeze for up to 2 months.

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