Wonton Wrappers

Make wonton wrappers from scratch with this homemade recipe that's perfect for those of us who like to make everything ourselves! Use the wonton wrappers to form tasty little dumplings stuffed with your favorite fillings.

Print Recipe

Prep Time 30

Total Time 30

Course Snack

Cuisine Chinese

Servings 72 people

Calories 16265.5 kcal

Equipment

1 Large Mixing Bowl
1 Medium Mixing Bowl
1 Whisk or fork for beating egg
1 Rolling Pin for thin, even dough
1 Sharp Knife or Pastry Wheel for precise cutting

Ingredients

Main

1 large egg
⅓ cup water or more as needed
2 cups all-purpose flour
½ teaspoon salt

Instructions

Gather all ingredients. Dotdash Meredith Food Studios
Beat egg in a medium bowl. Mix in 1/3 cup water. Dotdash Meredith Food Studios
Combine flour and salt in a large bowl. Create a well in the center of the flour mixture and slowly pour in egg and water. Dotdash Meredith Food Studios
Mix well. If the mixture is too dry, increase the amount of water 1 teaspoon at a time until a pliable dough has formed. Dotdash Meredith Food Studios
Knead dough on a lightly floured surface until elastic. Dotdash Meredith Food Studios
Cut dough into two separate balls. Cover dough balls with a damp cloth for a minimum of 10 minutes. Dotdash Meredith Food Studios
Cut each ball into four equal pieces. Dotdash Meredith Food Studios
Roll the pieces into 10 ½ x 10 ½-inch squares. Then cut each square into nine 3 ½ x 3 ½-inch squares for a total of 72 wonton wrappers. Use in any wonton recipe. Dotdash Meredith Food Studios

Notes

Achieving the correct dough consistency is paramount; it should be firm yet pliable, not sticky. Adjust water sparingly, as flour absorbency varies. Knead thoroughly to develop gluten, which is essential for the wrappers' elasticity and chew. The resting period is crucial, allowing the gluten to relax, making the dough easier to roll extremely thin without snapping back. When rolling, aim for uniform thinness and dust generously with cornstarch or flour to prevent sticking, especially when stacking wrappers. For best results, use wrappers fresh. If storing, stack with ample starch and wrap tightly; refrigerate for up to 2 days or freeze for longer term.