Wonton Wrappers Made at Home
Master the art of homemade wonton wrappers with this simple yet rewarding recipe! Made from just five pantry ingredients—flour, eggs, water, salt, and a sprinkle of cornstarch—these delicate wrappers are perfect for crafting dumplings, wontons, or even crispy snacks. Learn how to knead, roll, and cut the dough to achieve professional-level thinness, whether by hand or with a pasta roller. This recipe's step-by-step instructions ensure your wrappers are perfectly pliable and versatile, with tips for storing extras so you can whip up your favorite dishes anytime. Say goodbye to store-bought and hello to fresh, customizable wonton wrappers straight from your kitchen!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 piece Large eggs
- 0.5 cup Water
- 0.25 cup Cornstarch (for dusting)
- 0.5 teaspoon Salt
Instructions
In a large mixing bowl, combine the all-purpose flour and salt. Mix well to evenly distribute the salt.
Create a well in the center of the flour mixture and crack the egg into the well.
Gradually add the water to the well while mixing with a fork or chopsticks. Stir until a shaggy dough starts to form.
Transfer the dough to a lightly floured surface. Knead the dough for about 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, add extra flour sparingly, a teaspoon at a time.
Wrap the dough tightly in plastic wrap and let it rest at room temperature for 30 minutes. This allows the gluten to relax, making the dough easier to roll out.
After resting, divide the dough into 2 or 3 smaller portions to make it easier to work with. Keep the portions you aren't using covered with a damp towel to prevent drying out.
On a lightly floured surface, roll out one portion of the dough as thin as possible, aiming for a thickness of about 1/16 inch. A pasta roller can also be used for even thickness.
Using a sharp knife or a square cookie cutter, cut the dough into 3-inch squares. Alternatively, you can use a round cutter for circular wrappers.
Dust the wrappers lightly with cornstarch to prevent sticking and stack them in small groups. Cover them with a damp towel to keep them pliable.
Repeat the rolling and cutting process with the remaining dough portions.
The wonton wrappers are now ready to use for your favorite recipe. If not using immediately, wrap them tightly in plastic wrap and store in the refrigerator for up to 2 days, or freeze for longer storage.
Nutrition Facts
Calories |
1062 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.3 g | 9% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 1257 mg | 55% | |
| Total Carbohydrate | 212.6 g | 77% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 0.5 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 68 mg | 5% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 326 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
