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    Whisk Affair » Recipes » How To/ Basics » Wonton Wrappers

    Published: Jun 22, 2021 | Last Updated On: Jun 23, 2021 by Neha Mathur

    Wonton Wrappers

    23836 shares
    Jump to Recipe

    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.

    Wonton wrappers served on a plate.
    Jump to:
    • About This Recipe
    • Ingredients
    • How to make Wonton Wrappers?
    • Pro Tips By Neha
    • Frequently Asked Questions
    • Usage Ideas
    • You might also like
    • Recipe Card

    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?

    1. Made using high-quality ingredients
    2. Free of preservatives and other chemicals
    3. Economical

    So waste no time and make yourself a big batch!

    Ingredients

    Wonton wrapper 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.

    All purpose flour and salt added to a bowl.

    Make a well in the centre of the flour.

    Well made in the center.

    Add the egg yolk in the well and mix it with the flour using spoon or your clean finger tips.

    Egg yolk added in the well.

    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.

    Cold water added to the bowl.

    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.

    Dough turned on a counter.

    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.

    Smooth dough made.

    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.

    Dough divided 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

    One part of dough dusted with cornstarch.
    Rolled to make a thin rectangle.

    Cut into 4-inch squares (using a knife and ruler) or in circles (using a round cookie cutter). Repeat with the remaining dough.

    Measuring the rolled dough for cutting later.
    Cut into 4 inch squares.

    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.

    Ready wonton wrappers stored in a ziplock bag.

    You can also cut these round for dumplings.

    Wonton Wrappers laying on a plate.

    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

    Are egg roll wrappers and wonton wrappers the same?

    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.

    Can you use wonton wrappers to make ravioli?

    You can use the same dough to make ravioli. Use it in the same way you will use the pasta dough.

    What is the difference between wonton wrappers and rice wrappers?

    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.

    How to make these vegan?

    You can make these vegan by skipping the egg and replacing it with 1 tablespoon vegan 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.

    You might also like

    • Pad Thai Noodles
    • Thai Green Papaya Salad
    • Vegetables in Hot Garlic Sauce
    • Sweet and Sour Vegetables

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    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.

    Wonton Wrappers Recipe

    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.
    4.5 from 26 votes
    Print Pin Rate
    Course: Basics
    Cuisine: Oriental
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 20 pieces
    Calories: 61kcal
    Author: Neha Mathur

    Ingredients 

    • 2 cups all purpose flour
    • 1 teaspoon salt
    • 1 egg yolk
    • ½ cup cold water for kneading
    • ½ cup cornstarch (or arrowroot powder)
    US Customary or Metric
    Prevent your screen from going dark

    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.

    Notes

    The key to perfect wonton wrappers is the dough. Ensure that you knead the dough 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.
    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. 

    Nutrition

    Calories: 61kcal | Carbohydrates: 12g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 120mg | Potassium: 16mg | Fiber: 1g | Sugar: 1g | Vitamin A: 12IU | Calcium: 3mg | Iron: 1mg
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    Reader Interactions

    Comments

    1. Jessi

      February 07, 2021 at 7:14 pm

      5 stars
      These were easy, amazing and delicious. My 10 year old son helped! Thank you for sharing.

      Reply
      • Neha Mathur

        February 08, 2021 at 10:43 am

        Very happy to hear 🙂

        Reply
    2. Wendy

      February 25, 2021 at 9:02 pm

      How much water do you add?

      Reply
      • Neha Mathur

        June 25, 2021 at 7:06 am

        1/2-3/4 cup.

        Reply

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