Homemade Wonton Wrappers Recipe

Introduction

Making your own wonton wrappers at home is easier than you think and yields fresh, tender skins perfect for dumplings or wontons. With just a few simple ingredients and some patience, you can create delicate wrappers that truly elevate your dishes.

Ingredients

• 2 cups all-purpose flour (240 g, 8.5 oz)
• 1 teaspoon salt
• 1 egg yolk
• ½ cup cold water (for kneading), more if needed
• ½ cup cornstarch or arrowroot powder (for dusting)

Instructions

1. Step 1: In a large bowl, mix the flour and salt together evenly.
2. Step 2: Make a well in the center of the flour mixture and add the egg yolk. Incorporate the egg into the flour using a spoon or your fingertips.
3. Step 3: Gradually add the cold water in small amounts, mixing with a spoon or your hands until the dough begins to come together into a soft ball. Add a bit more water if necessary.
4. Step 4: Transfer the dough to a clean surface and knead for 5 to 6 minutes using the heels of your hands until it becomes smooth and elastic. If the dough is sticky, sprinkle on a little extra flour and continue kneading.
5. Step 5: Cover the dough with a damp towel and let it rest at room temperature for 30 minutes to relax the gluten.
6. Step 6: After resting, knead the dough again for about 2 minutes, then divide it into two equal parts. Cover one part with the damp towel to keep it from drying out.
7. Step 7: Lightly dust your countertop with cornstarch (not flour) and roll out one portion of dough as thinly as possible into a rough rectangle. Thin wrappers ensure a delicate texture without too much doughy thickness.
8. Step 8: Use a knife and ruler to cut the rolled dough into 4-inch squares, or use a round cookie cutter to make circles if preferred.
9. Step 9: Generously dust the cut wrappers with cornstarch to prevent sticking, then stack them carefully.
10. Step 10: Wrap the stacked wrappers tightly in cling film, place them in a ziplock bag, and freeze for up to 3 months.
11. Step 11: Repeat the rolling and cutting process with the remaining dough portion.
12. Step 12: Thaw frozen wrappers overnight or for 2 to 3 hours in the fridge before using in recipes.

Tips & Variations

• Use cornstarch instead of flour for dusting to keep wrappers from sticking without altering texture.
• For easier handling, roll wrappers as thin as possible; thicker wrappers can overwhelm the filling and feel doughy.
• You can cut wrappers into rounds instead of squares for different shapes like dumplings.
• A stand mixer with a dough hook can be used for kneading to save time.

Storage

Homemade wonton wrappers can be stored frozen in a sealed bag for up to 3 months. When ready to use, thaw them in the refrigerator overnight or for a few hours until pliable. Keep thawed wrappers covered with a damp cloth during use to prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make wonton wrappers without eggs?

Yes, you can omit the egg yolk, but the texture might be slightly less tender and elastic. Some recipes use just flour, water, and salt for vegan-friendly wrappers.

How thin should I roll the dough?

Roll the dough as thin as you can, ideally about 1 to 2 millimeters thick. Thin wrappers cook quickly and have a delicate texture that complements the filling without feeling doughy.

Homemade Wonton Wrappers Recipe

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★★★★★

4.8 from 89 reviews

• Author: Rafael
• Total Time: 40 minutes
• Yield: Approximately 30–40 wonton wrappers depending on thickness and size 1x

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Description

This homemade wonton wrappers recipe yields thin, tender sheets perfect for making wontons, dumplings, and other stuffed treats. Made from simple ingredients like flour, egg yolk, water, and salt, these wrappers are rolled out thinly and cut into squares or circles, dusted with cornstarch to prevent sticking, and can be frozen for later use. The recipe guides you through making and handling the dough to achieve smooth, elastic wonton skin essential for wrapping delicious fillings.

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Ingredients

Scale 1x2x3x

Wonton Wrapper Dough

• 2 cups all purpose flour (240 g, 8.5 oz)
• 1 teaspoon salt
• 1 egg yolk
• ½ cup cold water (for kneading, approximately 120 ml)

For Dusting

• ½ cup cornstarch (or arrowroot powder)

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Instructions

1. Mix dry ingredients: In a large bowl, combine 2 cups of all purpose flour and 1 teaspoon of salt to evenly distribute the seasoning throughout the flour.
2. Create a well: Make a well in the center of the flour mixture, which will hold the wet ingredients allowing for gradual incorporation.
3. Add egg yolk: Add 1 egg yolk into the well and start mixing it into the flour using a spoon or clean fingertips to begin forming the dough.
4. Add water gradually: Slowly add about ½ cup cold water little by little, mixing with a spoon or your hands until the mixture starts coming together into a soft dough; add slightly more water if needed.
5. Knead the dough: Transfer the dough onto a clean counter and knead for 5-6 minutes using the heels of your hands to develop gluten, making the dough smooth and elastic. If the dough feels too sticky, dust with a little extra flour and knead again.
6. Rest the dough: Cover the dough with a damp towel and let it rest at room temperature for 30 minutes to relax the gluten and improve pliability.
7. Divide dough: Knead the rested dough again for 2 minutes, then divide into 2 equal portions. Work with one portion while keeping the other covered with the damp towel.
8. Roll out dough: Lightly dust your countertop with cornstarch (not flour) and roll one dough portion as thinly as possible into a rough rectangle. Thin wrappers ensure delicate wonton skins that don’t overwhelm the filling.
9. Cut wrappers: Using a knife and ruler, cut the rolled dough into 4-inch squares or use a round cookie cutter to cut circles for dumplings as desired.
10. Dust and stack: Generously dust the wrappers with cornstarch to prevent sticking, then stack them neatly. Wrap the stack in cling film, place inside a ziplock bag, and freeze for up to 3 months.
11. Repeat with remaining dough: Roll and cut the second portion of dough following the same method.
12. Thaw before use: Thaw the frozen wrappers overnight or 2-3 hours in the refrigerator before using to wrap wontons or dumplings.

Notes

• Use cold water during mixing to make the dough easier to handle and to control gluten development.
• Kneading is critical to develop the right texture; be sure to knead thoroughly until the dough is smooth and elastic.
• Dust the surface and dough with cornstarch to prevent the wrappers from sticking together, especially before freezing.
• The dough can be prepared in advance and frozen, making it convenient to have fresh wonton wrappers anytime.
• If you do not have a stand mixer, kneading by hand is perfectly fine and gives excellent control.
• Rolling the dough as thin as possible ensures light, delicate wonton wrappers that cook evenly.

• Prep Time: 40 minutes
• Cook Time: 0 minutes
• Category: No-Cook
• Method: No-Cook
• Cuisine: Chinese

Keywords: wonton wrappers, wonton skin, homemade wonton wrappers, dumpling wrappers, Chinese wontons, wonton dough, easy wonton wrappers