Homemade wonton wrappers only require 5 ingredients and can be stored in the freezer until you are ready to use them.
Wonton Wrappers seem like that one thing you need to buy at the store because they won’t taste good homemade. A lot of recipes call for them and it just seems easier to buy rather than make. While the process is a bit longer than just going to the store, they are not impossible to make and they taste great!
How to Make Homemade Wonton Wrappers
Start by beating together an egg with salt and cold water.
In a large mixing bowl add the flour and make a well, and in the center add the egg mixture.
Mix until the dough comes together. You might need to add a bit more water.
Knead the dough until its a soft and smooth, about five minutes. Then cover with plastic wrap and let it rest for 30 minutes.
Dust the counter with tapioca starch or cornstarch and using a rolling pin, roll out your dough until it's a very thin rectangle, about ⅛ inch thick. Cut 3 ½ inch squares. The extra dough scraps can be rerolled to create more wonton wrappers.
Dust both sides for more tapioca starch and they are ready to be used in your next recipe!
You can fry them in a bit of vegetable oil/ ghee to make fried wonton wrappers or you can use them to make Gound Chicken and Cabbage Dumplings!
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Adapted from Spruce Eats
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Wonton Wrappers
- Prep Time: 5 minutes
- Total Time: 50 minutes
- Yield: 24 wrappers 1x
- Category: Appetizer
- Cuisine: Asian
Description
Homemade wonton wrappers only require 5 ingredients and can be stored in the freezer until you are ready to use them.
Adapted from Spruce Eats
Ingredients
- 2 cups all-purpose flour
- 1 large egg
- ¼ cup cold water, add more if needed
- ½ tsp salt
- Tapioca starch/ cornstarch for dusting
Instructions
- In a small bowl, beat egg with salt and ¼ cup of cold water.
- In a large bowl add the flour and make a well in the middle, into which add the egg mixture.
- Stir together until you have a firm dough. Add a bit more water if need be.
- Knead until you have a smooth dough, about 5 minutes.
- Cover with plastic wrap and let rest for 30 minutes.
- Dust the counter with tapioca starch or cornstarch and roll out the dough until its very thin, and about ⅛ inch thick. And about 18 x 22 inches wide.
- Cut 3 ½ inch squares, sprinkle both sides with tapicoca starch, and set aside.
- Reroll dough scraps and repeat previous steps.
Notes
Wonton wrappers can be wrapped and stored in the refrigerator for 3 days or in the freezer for 2 weeks. Thaw in the refrigerator a few hours before needed.
Keywords: dumplings, Homemade, wonton wrappers
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