Wonton Wrappers Recipe
Did you know that making Wonton Wrappers (Wonton Skin, Wonton Wraps) at home is incredibly easy? Make a big batch using this easy wonton wrappers recipe and freeze them. You can now use the wraps to make wontons or dumplings with your favorite fillings.
If you enjoy Asian cuisine, consider trying these recipes as well: Shrimp Mei Fun, Shrimp Chow Mein, Asian Red Chili Paste, and Thai Green Papaya Salad.
A Quick Look At This Wonton Wrappers Recipe
- Prep Time: 5 minutes
- Cook Time: 60 minutes
- Resting Time: 30 minutes
- Total Time: ~ 1 Hour 35 minutes
- Servings: Makes about 20 wrappers
- Skill Level: Intermediate to Advanced
- Diet: Vegetarian (Vegan-friendly with substitution)
- Equipment: Rolling pin, mixing bowl, bench scraper, clean surface for rolling
Why You’ll Love This Recipe
- Homemade Goodness: Fresh, soft, and way better than store-bought wrappers.
- Free from Chemicals & Preservatives: 100% natural, no artificial colors, flavors, or additives.
- Made with High-Quality Ingredients: Simple pantry staples, carefully chosen for the best taste and texture.
- Economical & Practical: A budget-friendly recipe that gives you a big batch for much less than store-bought packs.
- Versatile Use: Ideal for wontons, dumplings, potstickers, egg rolls, and fusion recipes.
- Make Ahead Friendly: Can be frozen and used later, saving you time on busy days.
I am big on lists and scheduling, and my life runs smoothly because of them. On days I don’t have many chores, I work on some tasks, which makes my life easier later. Some examples are making a big batch of granola, crispy fried onions, jams, sauces, and these wonton sheets.
If you have wonton sheets readily available, you can stuff them with various fillings, depending on the ingredients you have available at home, and make multiple dishes. You can use them to make crab rangoons, pot stickers, cream cheese wontons, etc.
I developed this recipe for wonton wrappers after multiple trials and errors. But now that I have perfected it, I follow it blindly and make the best wraps at home. You must try it too!
About Wonton Wrappers
Wonton Wrappers (Wonton Skin, Wonton Wraps, Dumpling Wrappers) are paper-thin sheets of dough used to make the outer layer of wontons or dumplings. These sheets can be filled with your choice of fillings and made into wontons or dumplings.
Making these sheets at home is incredibly easy, and by using just 5 simple pantry ingredients, you can make perfect wrappers at home.
Ingredients
All-Purpose Flour – These dumpling wraps are traditionally made using all-purpose flour. You can try making them with whole wheat flour as an alternative, but the taste and texture will differ slightly.
Cornstarch – It makes the skins firmer and chewier. It also promotes stretchability and a delicate, thin finish.
Egg Yolk – Adding egg yolk helps make the wonton wrappers soft and supple.
Other Ingredients – You will also need salt and cold water.
How To Make Homemade Wonton Wrappers – Step By Step
Step 1: Mix 2 cups of all-purpose flour and 1 teaspoon salt in a large bowl.
Step 2: Make a well in the center of the flour.
Step 3: Add the egg yolk to the well and mix it with the flour using a spoon or clean fingertips.
Step 4: Add cold water (approx ½ cup) little by little and mix everything with a spoon (or your hands) until the mixture comes together and a soft dough is made. You can add more water if required.
Step 5: Turn the dough onto the counter and knead for 5-6 minutes using the heels of your hands. Kneading helps form gluten, making the dough smooth and elastic. This is a crucial step in achieving perfect wonton sheets.
The dough should be firm but smooth when you are done. If your dough is too tacky, add a little extra flour to your counter and knead again.
Note – You can use a stand mixer fitted with a dough attachment to mix and knead.
Step 6: Cover the wonton dough with a damp towel and rest on the counter for 30 minutes.
Step 7: Knead once again for 2 minutes and divide it into 2 equal parts.
Step 8: Remove one part and cover the rest with a towel.
Step 9: Lightly dust your countertop with cornstarch (NOT flour), and roll the dough into a rough rectangle as thin as possible using a rolling pin. Thick wrappers produce an overly doughy result that can overwhelm the filling.
Step 10: Cut the rolled dough into 4-inch squares (using a sharp knife or a pizza cutter and ruler) or circles (using a round cookie cutter).
Step 11: Dust the wrappers generously with cornstarch to stop them from sticking together.
Stack them and wrap them in cling film. Keep the covered stacks in a ziplock bag or an airtight container and freeze for up to 3 months.
Repeat with the remaining dough.
Thaw the wrappers overnight (or 2-3 hours) in the fridge before using them.
You can also cut these into rounds for dumplings.
Pro Tips By Neha
The key to perfect wonton wrappers is the dough. Ensure that you knead it well until it is very soft and elastic.
Dust the work surface with cornstarch (NOT flour) and roll the dough. Cornstarch makes these covers slightly chewy, just like you want.
Roll the wonton wrapper dough as thin as possible. You can use a pasta machine to roll.
Dust the wrappers generously with cornstarch to prevent them from sticking together.
When using these wrappers for dumplings or wontons, avoid overloading them with filling. It might break due to excess filling.
Frequently Asked Questions
Both these wrappers are different from each other. While both are made with the same ingredients, they have different consistencies and are used in different ways.
You can use egg roll wrappers as an alternative to wonton sheets, but only if you want to make fried or pan-fried wontons. Egg roll wrappers are not suitable for making steamed wontons.
Yes, you can use the same dough to make ravioli. Use it in the same way you will use pasta dough.
Both these wrappers are used as outer coverings, but the ingredients to make them are entirely different.
Wonton sheets are made from all-purpose flour, egg, salt, cornstarch, and water, while rice wrappers are made from rice flour, tapioca flour, salt, and water to form the dough.
You can make these vegan by omitting the egg and replacing it with 1 tablespoon of vegan yogurt. Eggless wonton wrappers lack a bit of richness, though.
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Wonton Wrappers Recipe (Wonton Skin)
Ingredients
- 2 cups all purpose flour (240 g, 8.5 oz)
- 1 teaspoon salt
- 1 egg yolk
- ½ cup cold water for kneading
- ½ cup cornstarch (or arrowroot powder)
Instructions
- Mix flour and salt in a large bowl.
- Make a well in the center of the flour.
- Add the egg yolk to the well and mix it with the flour using a spoon or your clean fingertips.
- Add cold water (approx ½ cup) little by little and mix everything together with a spoon (or your hands), until the mixture begins to come together and a soft dough is made. You can add more water if required.
- Turn the dough onto the counter and knead for 5-6 minutes using the heels of your hands. Kneading helps to form gluten and makes the dough smooth and elastic. This is a very important step to getting perfect wonton sheets.
- The dough should be firm but smooth when you are done. If your dough is too tacky, add a little extra flour to your counter and knead again.
- Note – You can use a stand mixer fitted with a dough attachment to mix and knead.
- Cover the dough with a damp towel and let it rest on the counter for 30 minutes.
- Knead once again for 2 minutes and divide it into 2 equal parts.
- Take out one part and cover the rest with the towel.
- Lightly dust your countertop with cornstarch (NOT flour), and roll as thin as you can into a rough rectangle. Thick wrappers produce an overly doughy result that can overwhelm the filling.
- Cut into 4-inch squares (using a knife and ruler) or in circles (using a round cookie cutter).
- Dust the wrappers generously with cornstarch to stop them from sticking to each other.
- Stack them and wrap them in cling film. Keep the covered stacks in a ziplock bag and freeze for up to 3 months.
- Repeat with the remaining dough.
- Thaw the wrappers overnight (or 2-3 hours) in the fridge before using them.
- You can also cut these into rounds for dumplings.
Excellent recipe!!
Thanks Laura
Hi there, I just made this dough and it made very tasty wontons! I used a kitchenaid stand mixer with a dough hook, and a pasta dough roller. Just FYI though, this recipe does NOT become vegan by replacing the egg with yoghurt! You can use soy yoghurt (regular yoghurt, being dairy is definitely not vegan) or as I did, with 1/2 tsp descented coconut oil. Great recipe nonetheless. Many thanks!
Hey Nadine, I am glad you liked the recipe. I had mentioned vegan yogurt and not just yogurt. Hope this explains 🙂
Is there a pasta machine that you recommend to roll out the dough?
I have a Twilight manula pasta machine. It works fine. You can also invest in KitchenAid pasta attachment.
I just made the wrappers. Total time took me about 2 hours, including 30 min of the dough resting time.
I used a pasta machine to do the final processing of the dough and I was able to make 24 wrappers.
I put parchment paper between each one and wrapped the whole thing in plastic wrap.
They are in the fridge now and tomorrow I will make a pork stuffing and make dumplings with them!
How long will the wrappers last in the freezer?
Up to 3 months Emonee.
Can i use a different type of starch if i don’t have cornstarch on hand? I can’t wait to try this.
Yes, you can. The idea is to keep the wrappers from sticking to each other.
I was on a mission to perfect dumpling wrappers using GF flour. This recipe was perfect and my research sent me on a mission to get Caputo GF flour which allowed me to roll out the dough very thin. I have a granddaughter with Celiac that loves dumplings. Perfect recipe!
How much water do you add?
1/2-3/4 cup.
These were easy, amazing and delicious. My 10 year old son helped! Thank you for sharing.
Very happy to hear 🙂