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.
I just recently moved to a very rural area and I no longer have access to buy wonton wrappers like I did in the city, Learning to make them has made a world of difference!!!
Its looks yum..Elaine..can u plz..share with me the wonton feelings…plz…i am eagarly waiting …
Hi Debojit,
You can follow this recipe https://www.chinasichuanfood.com/red-oil-wonton/ to make your filling.
very nice demonstration. now i hope I could do it.
I have used this recipe for ever but, thank all the gods, >I have a KA mixer to do the hard work and a pasta macine for olling.
This is a simple recipe. I can’t believe how many people are amazed by this recipe. They must not know how to cook at all. The one thing I would suggest is that you should use more egg yolks than whole eggs. It’s makes for a richer dough. What recipe of yours would you consider to be the most secret of your recipes.
Mike and Mohan really have no creativity in making up pseudonyms.
This recipe is very helpful; I haven’t been able to find one elsewhere on the internet that demonstrates how to make the wonton wrappers so thin like they should be. And the recipe itself is not simple; the ingredients are simple, the methods are not. Thank you very much Elaine for sharing this recipe!
Thanks so much for your wonderful comment, Shelby! It is a simple recipe but it is true that not everyone know how to make real wonton wrappers. With the hope of showing my readers what real wonton wrappers looks like and how they can be made at home, I post this recipe. And I am so happy to get lovely feedback from your guys.
can you make the wonton wrappers with gluten free flour? I am gluten intolerant
I am sorry Kaye. If there is no gluten in the flour, the wrappers can never be paper thin and elastic.
I want to makr the vegan….do you mean one pinch of baking soda? Thanks
Hi Aj,
adding some alkaline solution can make the wrapper more stretchable, just like Chinese alkaline noodles. You can use alkaline powder or baked soda (bake baking soda on a lined baking tray at 120 degree C for around 1 hour)
never made these before! they did not came out like your but they are still tasty! thank you!
You are the most welcome, Lisa.I want to know how it looks like?
Thank you for this very informative recipe. How long can you keep them stored? Is there any form of preservative I can use to prolong their life?
Hi Jenninah,
I have not tried any preservative in my own food. So I am sorry I can’t provide useful information. However if you want to store them for longer time, dust the wrapper firstly and then store in air-tight bag. They can be frozen for 1 or 2 weeks.