Did you know that making wonton wrappers at home is incredibly easy? Make a big batch, freeze and keep using to make wontons or dumplings with your favorite fillings.
If you like Asian food, then try these recipes too – Easy Asian Cauliflower Rice, Asian Red Chilli Paste, Thai Green Papaya Salad, Kimchi Fried Rice, Panang Curry, Thai Fried Rice and Zucchini Stir Fry.
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About This Recipe
Wonton wrappers (or skins) are paper-thin sheets of dough used to make the outer layer of 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.
Once the wonton skins are ready, you can fill them up with your choice of fillings and make wontons or dumplings. These sheets freeze very well for months. I always make a big batch, freeze it and keep using it whenever I crave a warm wonton soup or steamy dumplings.
These homemade wonton wrappers are much better than store bought packet. Why, you may ask?
- Made using high-quality ingredients
- Free of preservatives and other chemicals
- Economical
So waste no time and make yourself a big batch!
Ingredients
All-Purpose Flour – These are traditionally made using all-purpose flour. For a healthy alternative, you can try making them with whole wheat flour but the taste and texture will differ a bit.
Cornstarch – It makes the skins firmer and chewier. It also promotes stretch-ability and a delicate, thin finish.
Egg Yolk – The addition of egg yolk helps to make the wontons soft and supple.
Other Ingredients – You will also need vegetable oil, salt, and water.
How to make Wonton Wrappers?
Stir together 2 cups of all purpose flour and 1 teaspoon salt in a large bowl.
Make a well in the centre of the flour.
Add the egg yolk in the well and mix it with the flour using spoon or your clean finger tips.
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. 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 get 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. Cover the dough with a damp towel and let it rest on the counter for 30 minutes.
Note – You can use a stand mixer fitted with a dough attachment to mix and knead.
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). Repeat with the remaining dough.
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 until ready to use. Thaw the wrappers overnight (or 2-3 hours) in the fridge before using them.
You can also cut these round 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 covering slightly chewy, just like want them to be.
Roll the dough as thin as possible. You can use a pasta roller to roll.
Dust the wrappers generously with cornstarch to avoid them from sticking to each other.
While using these wrappers for dumplings or wontons, do not overload it with filling. It might break due to excess filling.
Frequently Asked Questions
Both these wrappers are different from each other. While both of them are made with the same ingredients, they have a different consistency and are used differently.
You can use egg roll wrappers if you do not have proper wonton sheets, but only if you want to make fried or pan-fried wontons. Egg roll wrappers don’t work well if you are planning to make steamed wontons.
You can use the same dough to make ravioli. Use it in the same way you will use the pasta dough.
Both these wrappers are used as outer coverings but the ingredients to make these are entirely different.
Wonton sheets use all-purpose flour, egg, salt, cornstarch, and water while rice wrappers use rice flour, tapioca flour, salt, and water to make the dough.
You can make these vegan by skipping the egg and replacing it with 1 tablespoon plain yogurt. Eggless wonton wrappers lack a bit of richness though.
Usage Ideas
You can use these sheets in many ways,
- First and foremost, you can make wontons – fried, pan-fried, or steamed with your choice of delicious fillings.
- You can use wonton sheets to make taco cups, pies, tarts, mini quiche, salad cups, etc. Bake these wonton wrappers in a muffin tray and fill these crispy cups with your choice of fillings.
- You can also make wonton pierogi, crab rangoons, samosas, ravioli, wonton wraps, wonton crackers, cannoli, wonton crips, and many more such recipes.
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Recipe Card
Wonton Wrappers Recipe
Ingredients
- 2 cups all purpose flour
- 1 teaspoon salt
- 1 egg yolk
- ½ cup cold water for kneading
- ½ cup cornstarch (or arrowroot powder)
Instructions
- Stir together all purpose flour and salt in a large bowl.
- Make a well in the centre of the flour.
- Add the egg yolk in the well and mix it with the flour using spoon or your clean finger tips.
- 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. 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 it smooth and elastic. This is a very important step to get perfect wonton sheets.
- The dough should be firm but smooth when you are done. If it 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 it 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 the dough 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). Repeat with the remaining dough.
- 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 until ready to use. Thaw the wrappers overnight (or 2-3 hours) in the fridge before using them.
