If you are into DIY, freshly made, or homemade, this recipe for making wonton wrappers is for you. Make your very own authentic wonton wrapper with only 3 ingredients: egg, flour, and cornstarch.
Wonton wrappers are used for several Chinese dishes, such as wonton soup, fried pork dumplings, and steamed wontons in chili broth, among other things.
You can make as many wrappers as you want without worrying about unused wrappers. Try it now with my easy recipe.
- All About Wonton Wrappers
- Why Make Your Own Wonton Wrappers Instead Of Buying
- How To Use Wonton Wrappers
- How To Store Wonton Wrappers
- The Trick To Making Homemade Wonton Wrappers
- What You Need To Make Homemade Wonton Wrappers
- Steps To Make Homemade Wonton Wrappers
All About Wonton Wrappers
Making wonton wrappers is quite similar to making Asian egg noodles and pasta noodles. Not only is the cooking process similar but the ingredients used as well. Generally, wonton wrappers are made of flour, water, and egg.
Some recipes don’t use an egg at all and just use bread flour and water, making it a perfect version for those looking to omit the egg. The ingredients are mixed to become a rough dough. The dough is kneaded, rolled, and shaped into small thin square sheets.
It’s important to make the wonton wrapper correctly as you want it to be as strong as possible to hold a pillow of filling. Keep in mind the filling is a little bit moist, which can tear a weak and poorly made wonton wrapper. When done right, you can start stuffing it with your chosen seasoned filling and fold it in different ways with my guide – 5 Easy Ways To Fold A Wonton.
Why Make Your Own Wonton Wrappers Instead Of Buying
Homemade has always been better than store-bought products. Why? For starters, it has no preservatives or added chemicals. You can have peace of mind knowing that you freshly made your own wonton wrapper with your chosen ingredients.
Secondly, homemade wonton wrappers are ideal for those who can’t find wonton wrappers in their local grocery store.
Sometimes, wonton wrappers are only available at special grocery stores or local Asian supermarkets. So, if wonton wrappers are not accessible in your area, it is better to make your own instead.
How To Use Wonton Wrappers
Don’t worry about unused wrappers since there are countless ways to use them. Aside from the popular fried pork dumplings, you can also cook them into soup, broth, and noodle dishes. For a warming dish, try bok choy wonton soup, wonton soup with napa cabbage, or Shanghai-style wonton soup.
If you prefer broth style, make tofu and chive wontons in chili broth. Let’s not forget the noodles with wonton noodle soup with wheat noodles, vegetables, and seasonings. Wonton wrappers are also perfect for making creative snacks, such as avocado and corn salsa wonton cups, baked potstickers with dipping sauce, Philly cheesesteak won ton cups, chicken chili wonton bites, and Korean wontons, to name a few.
How To Store Wonton Wrappers
You can refrigerate or freeze wonton wrappers to be used for future dishes. Since you can store homemade wonton wrappers to extend their shelf life, you can make a big batch of wonton wrappers if desired. Here are a few things to keep in mind when preparing for storage:
- Each wrapper should be well coated with cornstarch. The cornstarch will prevent the wrappers from sticking together.
- Keep the wrappers in an airtight container. If the container you use is not properly sealed, air will enter, making the wrapper dry and unusable. You can also wrap the wonton wrappers in plastic wrap first before storing them in the container.
- If you stored the wrappers in the freezer and plan to use them the next day, it is best to thaw them in the fridge overnight to be ready for use the next day.
- Wonton wrappers can be stored in the fridge for about one week and in the freezer for about three months.
The Trick To Making Homemade Wonton Wrappers
If you don’t know a thing or two about kneading and rolling dough, here are some tips to remember that will help you along the way. I share my foolproof tips and suggestions that will help you work better with dough, such as the correct dough texture, using cornstarch, and many more. Read these guidelines before starting with the recipe.
- Do not skip resting: Resting the dough is a crucial step in this recipe. This step allows the dough to loosen, making it easier to roll and shape. The recipe requires you to rest the dough for 30 minutes while covered in cling film.
- Use cling film to cover: Covering the dough with cling film is essential to prevent it from drying out, allowing it to trap moisture to loosen the dough. Thus, do not skip this step during the resting process.
- Dough texture: It should be firm and not too wet. An overly wet dough will not be firm enough to mold and shape. At first, the dough will look rough or lumpy after kneading. However, it should eventually smoothen out after letting it rest.
- Rolling and stretching the dough: Use a dough roller or rolling pin to make it easier to roll and stretch the dough as thin as possible. If you are fortunate enough to have a dough roller machine, it will be a lot quicker and hassle-free. You can roll on the dough about 5 to 10 times before turning it over and rolling the other side. One of the reasons why turning the dough on the other side is beneficial is because it prevents the dough from clinging to the counter when rolling for too long on one side.
- Dust with cornstarch:Another trick that prevents your dough from sticking is by dusting it with cornstarch. Do not use flour for dusting since the dough will absorb it and become dense and rubbery.
What You Need To Make Homemade Wonton Wrappers
The dough’s ingredients are accessible and easy to find in grocery stores. As for the equipment you need for rolling the dough, I highly recommend getting a dough roller or rolling pin to be able to stretch the dough as thin as possible (an important step). The dough can be cut with a dough cutter or scraper, but you can also use a knife.
The ingredients are divided into wet and dry mixtures. You will have to mix the wet and dry mixtures separately first before combing both.
Although I mentioned using 20g cornstarch for the dry mixture, make sure to have more extra cornstarch since you will be using this a lot for dusting the dough while rolling. You also need more cornstarch when storing the wrappers in the fridge or freezer, so get the biggest packaging when you go to the store to buy one.
Kitchen Equipment
- Mixing bowl
- Cling film or plastic wrap
- Dough roller or rolling pin
- Dough cutter or knife
Ingredients
Wet mixture
- 1 egg
- 140ml water
Dry mixture
- 360g flour
- 20g cornstarch
Steps To Make Homemade Wonton Wrappers
After gathering everything you need for this recipe, I suggest watching my short tutorial video on how I made this recipe. Watch my videos on Tiktok and Instagram to get a clearer picture of what the dough should look like and how I kneaded and rolled it.
In a mixing bowl, add 1 egg and 140ml water.
Stir the egg and water well.
Then, in another separate bowl, mix 360g flour and 20g cornstarch.
Next, add the egg and water mixture to the dry mixture.
Mix well and knead into a rough dough. It should be firm to the touch and not too wet.
Afterward, keep the dough in the bowl and cover the bowl with cling film.
Let the dough rest for 20 minutes. After 20 minutes, the dough should look smoother and ready for second kneading. Knead the dough again until smooth.
Afterward, let it rest for the second time in the bowl and cover it with cling film for 30 minutes.
After 30 minutes, take out your dough. Roll and stretch the dough into a large flat circular dough, and dust it with cornstarch for rolling.
Keep rolling back and forth to make it as thin as possible.
Flip the dough to the other side to dust more cornstarch and repeat the rolling process.
Keep repeating the steps until you have a large thin flat dough. It should be as thin as possible, giving you an almost translucent sheet.
When it is thin enough, dust some more cornstarch before folding the dough. Fold the dough into layers of long rectangles and cut it into even squares.
Unfold each square. It should turn into a long rectangular sheet of dough. Then, stack all the rectangular sheets and cut them into even squares.
Store the wrappers in the fridge or freezer, or use them right away to make fried dumplings or wonton soup.
How To Make Authentic Wonton Wrappers
Equipment
- Mixing bowl
- Cling film or plastic wrap
- Dough roller or rolling pin
- Dough cutter or knife
Ingredients
Wet mixture
- 1 egg
- 140 ml water
Dry mixture
- 360 g flour
- 20 g cornstarch
Instructions
- In a mixing bowl, add 1 egg and 140ml water.
- Stir the egg and water well.
- Then, in another separate bowl, mix 360g flour and 20g cornstarch.
- Next, add the egg and water mixture to the dry mixture.
- Mix well and knead into a rough dough. It should be firm to the touch and not too wet.
- Afterward, keep the dough in the bowl and cover the bowl with cling film.
- Let the dough rest for 20 minutes.
- After 20 minutes, the dough should look smoother and ready for second kneading.
- Knead the dough again until smooth.
- After 30 minutes, take out your dough.
- Roll and stretch the dough into a large flat circular dough, and dust it with cornstarch for rolling.
- Roll and stretch the dough into a large flat circular dough.
- Keep rolling back and forth to make it as thin as possible.
- You can flip the dough to the other side to dust more cornstarch and repeat the rolling process.
- Keep repeating the steps until you have a large thin flat dough. It should be as thin as possible, giving you an almost translucent sheet.
- When it is thin enough, dust some more cornstarch before folding the dough.
- Fold the dough into layers of long rectangles and cut it into even squares.
- Unfold each square. It should turn into a long rectangular sheet of dough.
- Then, stack all the rectangular sheets and cut them into even squares.
- Store the wrappers in the fridge or freezer, or use them right away to make fried dumplings or wonton soup.
We like won ton wrappers for perogies and, since none were available in our local grocery, we made these.
The dough was made according to the recipe but, I used my pasta maker on 5 using lasagna. We stuffed & fried them. MAGNIFICENT!
Hi Tracey,
Thank you so much for sharing your innovative approach! Using wonton wrappers for perogies sounds like a brilliant idea, especially when faced with a shortage at the local grocery. I’m delighted to hear that the result was MAGNIFICENT when stuffed and fried!