Making wonton wrappers at home is funny and easy. This version is Elaine’s handmade wonton wrapper recipe. Here is the video showing the detailed process.
I have received several requests about how to make wonton wrapper at home. So here is Elaine’s 100% handmade version with a video for a better description of the process.
In totally, homemade wonton wrappers are easy! However there are lots of the small tips to make the process no failure.
When I search the wonton wrappers, I got lots of dumpling wrappers (Elaine’s version) from Google. Previously, when I was not the operator in my family kitchen (my mom was), I was always wondering about the difference between dumplings, pot-stickers and wonton. Then my first impression was about the shape. Dumpling wrapper was around while wonton wrapper was square. However after making them at home for several times, I find out more difference. For example dumpling wrappers are much thicker while good wonton wrappers needs to be thinner. Most of the dumpling wrappers are egg free while most of the wonton wrappers call for eggs. You may find lots of recipes introducing how to making dumpling wrappers at home but little information about how to make wonton wrapper at home.
I guess the most difficult part lays in the thickness-how to make wonton wrappers paper-thin. The answer is enough kneading and enough rest time. The gluten can relax during the rest time and thus making the rolling out process easier.
Want to lean how to wrap wonton beautifully, check how to wrap wonton with picture tutorials and video.
Wonton Wrappers
Ingredients
- 4 cups of plain flour
- 3 middle size eggs
- 1 teaspoon salt
- 1 cup water +1/4 cup more if needed
- Starch for dusting , cornstarch or wheat starch recommended
Instructions
- In a large bowl, mix flour with salt and then add egg in. Stir well.
- Slowly add water and keep stirring the mixture. Then grasp with hand to form a ball. Adjust the amount of water based on the water absorbing capacity of your brand of flour. Stop adding water when there is no dry flour in your bowl.
- Place the dough in a large bowl, cover with plastic wrap and rest for 10 minutes.
- And then knead the dough again for around 8-15 minutes until smooth. Rest for around 30 minutes.
- Divide dough in half. Press on half down and roll out to a larger wrapper around 3mm in thickness. Fold up and cover with plastic wrap again for the next resting process.
- Finish the other half and reset both for another 30 minutes.
- Take one larger wrapper out and divide in half. Roll each of the halves into paper-thin wrapper or as thin as possible. Keep dusting. Then cut the large wrappers into small squares around 8cm.
- Repeat to finish all.
Video
Notes
- Dust the wrappers and then store in plastic bags; they can be store for couple of days in fridge.
- Vegan friendly solution: Skip eggs and add around around 2g dietary alkali powder in the water. If you do not have dietary alkali powder, you can use baked soda as a substitute (bake baking soda on a lined baking tray at 120 degree C). Do not touch it during the process to prevent skin irritation.
- You can surely use stand mixer or bread-maker to knead the dough and use a noodle machine to flatten the dough firstly.
Nutrition
Assembled!
Cooked! To make the filling and the red oil broth, check red oil wonton.
How did you prepare the finished wontons in the picture? They look amazing!
Yes Gus,
That’s my favorite Sichuan Red Oil Wonton.
Hi Elaine,
I’m so happy I came across your blog via Food Bloggers Central. I live in Shanghai and Sichuan is my favourite Chinese cuisine! This is a brilliant resource for me – you’ve made my day!
Hi Nancy,
Thanks for leaving me this note, which made my day too! It is really glad to know that you are living in China now. Shanghai is a great place where you can find almost every cuisine from the entire China. Enjoy your wonderful days in Shanghai and if you ever plan to visit Shenzhen, come to me and taste my Sichuan food.
I never thought to make my own wontons. This is a great recipe! Thank you so much for sharing.
Hi Thao,
I received so many requests about homemade wrappers, so I think it is necessary to share the process to those who cannot purchase wonton wrappers easily. I enjoyed the process a lot.
I read a recipe she said her mother always used half hot water hot first helped to relax the dough gluten in it also the working rolling etc
That’s sound quite smart,Terri!!! Does this method influence the texture or taste?
Wow! thanks so much! I made my own wontons (including the wrapper) and they were soooo good! My parents are coming over tonight and Im making them again!! Thanks!
Jessica
You are so talented Jessica. Wish you a good dinner time with your family.
Can I freeze the dough?
Hi Jen,
I have not freeze the dough previously. But I think you can give it a go, just with a small batch. Before making the wrappers, move it to refrigerating part and wait until it becomes soft again and then continue the following steps accordingly.
Hi Elaine,
if you ever were to release your own recipe book, I will buy it immediatly!
So great! And very nice pictures.
Thank you very much!
Hi Sofia,
Thanks so much for the sweet words. I do not have a plan to write a book for sale recently. But I will see whether there is an opportunity in future. Thanks for the suggestion!
Thank you so much for the recipe and amazing video. I’ll try to make the wrapper tomorrow – it looks like the real deal 🙂
I’ve moved to New Zealand a couple of years ago and have been unable to find any decent wonton wrappers – the ones they sell are nonsense and not authentic. This will be a live saver 🙂
Will let you know the outcome!
Ciao
Thanks Chris for your kind words. Homemade Wonton wrapper is better then store bought version, but just a little bit time-consuming. Wish you good luck and I am waiting for your good news.
Oh My god. The wonton skin turned out fabulous – getting them really paper thin was the hard part but definitely worth it 😀
Thank you and thank you again for this wonderful recipe.
I had leftover wonton wrappers after I made all my wontons and used the rest for Thai banana street pancake 😀
(double the wrapper up and put 3 thinly sliced banana slices side by side. Fold/ stick wrapper like a rectangle wonton. Fry in thin pan with little oil – the texture will be like Roti. Then when done spread nutella over the pancake and slice half if desire. Thai street dessert at hand!)
Have a wonderful day and I’ll be back for more of your lovely recipes!
This is good idéal will give it a go tonight n surprise My hubby when hé comtés home. Thanks for sharing.
I was in China foshan juste got back home a couple of dans n i really love chinese Food.
Hi Marie,
Thanks for leaving me such a kind comment. Wish you good luck with the adventure.
Would a pasta machine work for rolling out the dough very thin?
Hi Kay,
I never use a machine to do this job and I see one of my friend used once. So you can give it a go.
Hi Elaine,
I have been trying to make an egg roll wrapper which is, I think, more or less a bigger wonton wrapper if I am correct. I actually love the Nasoya brand but cannot purchase them in the quantities that I would like. I am now trying develop a recipe that is as crispy as theirs on my own. I have a recipe which is essentially flour egg water and salt and while it is ok…it is not nearly as thin or as crispy. I don’t knead or use the dough hook on the mixer and only rest the dough for ten minutes so in the short term it doesn’t seem as time consuming as your recipe but I think I overworked the dough. They were tough when I tried to make a lot of them ahead of time. I only doubled my recipe and did keep to small batches but my recipe does not lend itself to making a lot of them and keeping them crispy. It seems like your recipe could be. I’ve scoured my resources and the internet for a good recipe and have read that some people use ice cold water and or corn starch to get them crispy. I can’t wait to try this. I’m going to be this week. If I made the wrappers in volume would they keep in the fridge for a few days? How would you recommend ” scaling ” this recipe for a much larger amount? I have read online that even if you want to increase your yield substantially that the batches should remain small like even only doubling. Is this the case with your recipe?
Anyway, anxious to try d so happy to find your blog.
J. Morgan
Hi Jennifer,
I am sorry for the late reply, as I was on a trip last week and got a bad and unstable network condition. May I know that whether the egg roll wrapper is Chinese spring roll wrapper, like the ones I used in this recipe https://www.chinasichuanfood.com/chinese-spring-roll/? Traditionally, Chinese egg roll wrapper is difficult from Wonton wrappers. If you want to make crispy spring roll wrapper, you will need to wash the gluten out of the dough.The gluten will make the wrapper to be elastic not crispy. It is slightly complex indeed.