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.
Ingredients
Scale
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)
Instructions
- 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.
- Create a well: Make a well in the center of the flour mixture, which will hold the wet ingredients allowing for gradual incorporation.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Repeat with remaining dough: Roll and cut the second portion of dough following the same method.
- 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
