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.
NEW FAVORITE BLOG. I love making traditional Chinese food and am striving to learn as much about the language and culture as I can! Can’t wait to make your recipes.
Hi,Jenni
Thanks for comment. I’m glad you love it.
Hi Jenny,
Thank you for sharing this recipe! Is the second 30min rest essential or can I roll out and cut after the first resting period? Will it make a big difference to them?
Thanks in advance!
If you are in hurry, you can slightly shorten the resting time. Resting can relax the gluten and make the rolling out process much easier, so the wonton wrappers can be made paper-thin.
In the world of food, chinese are way ahead of any other country.
You gave me a decent tip to no additional salt with dish the vegetables, and I think this is my issue when I broil butternut that I can’t get them fresh. Everything about your tips is recently phenomenal.
Thanks
Hallo Thanks for the Recipe . How Long Can we store the homemade wonton wrappers in freezer??
I usually kept them less than 1 week.
Hallo there
Thanks for the Recipe . How long Can we store the homemade wonton wrappers in freezer?
i tried to make wonton wrappers for how many times but it always comes out so bad,it becomes so thick and tough after steaming even fried steamed,,me and my husband likes dumplings and i can not find wonton wrapper here,the reason why i tried to make by myself searching for recipes but nothing turns good even i follow the right procedure and measurement..i want to try your recipe,do i really need to use cornstarch instead of all purpose flour,,,this is the first recipe actually that i’ve seen using cornstarch..
Rafaela,
Cornstarch is only used for dusting. The dough is made with all purpose flour. Make sure that your dough is well kneaded and well rested with the instructions. Good luck! I hope my recipes come out good with you.
To be honest, I never tried a Chinese recipe before but my wife insisted me on trying this one. Looks yummy and you did an awesome job sharing these wonderful pictures inside the article.
Thanks Paul. I hope you will love my recipe.
Hi, Elaine
This recipe for wonton wrappings that are so similar to those available in the market?
I am really bad as far as masses are concerned
Sorry for my english
Hi Ruth,
My wonton wrapper is ever much thinner than the store bought version. Most of the wonton wrappers are made by machine and cannot be paper thin. Please be patience and try the recipe. It will amaze you.
Happy cooking!
Can I use this wonton wrappers recipe to make egg rolls?
Yes, but you will need larger wrappers.