Homemade Wonton Wrappers
User Reviews
5
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Prep Time
20 mins
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Rest
30 mins
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Total Time
50 mins
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Servings
40 wrappers
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Calories
16 kcal
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Course
Main Course
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Cuisine
Chinese
Homemade Wonton Wrappers
Description
Homemade Wonton Wrappers are crafted from a basic dough that uses all-purpose flour and egg whites as the main components, enhanced with a small amount of lye water to improve texture. After mixing and resting, the dough is kneaded smooth and flattened, then rolled through a pasta maker multiple times for uniform thinness. Cornstarch is used to dust the dough to keep it from sticking during rolling and cutting. This preparation allows for control over thickness, which can be adjusted based on the intended use—thinner wrappers suit wonton soups, while thicker ones are better for deep frying.
The wrappers have a tender but elastic texture that holds fillings well without breaking easily. Making them at home ensures freshness and the ability to customize thickness and size, which is often hard to achieve with store-bought wrappers. The dough’s rest period relaxes the gluten, aiding in easier rolling and shaping.
These wrappers serve as the foundation for a variety of stuffed wonton dishes. Whether you plan to boil them in broth or deep-fry for crunchier results, adjusting the wrapper thickness will improve the final texture. The methodical rolling and folding techniques help provide consistent sheets ideal for forming traditional wonton shapes.
Use cornstarch when dusting instead of flour to avoid toughness in the wrappers. Lye water is a key ingredient in giving the dough a particular chewiness and can be purchased or homemade using baked baking soda. After preparing, hold the dough covered to prevent drying before rolling out.
Ingredients
- all-purpose flour double weight of the egg whites (see note 1)
- ¼ teaspoon salt
- 2 large egg white
- ½ teaspoon lye water (see note 2)
- cornstarch for dusting (see note 3)
Instructions
Make the dough
- Mix all-purpose flour and salt in a mixing bowl. Pour egg whites and lye water over. Use chopsticks, or a fork, to stir and mix until no more liquid or loose flour can be seen.
- Combine with your hand to form a cohesive dough. Cover tightly with plastic wrap and allow it to rest for 30 minutes or so.
Roll the sheets
- Knead the dough again to make it smoother, then divide it into two equal portions. Work with one piece first and keep the other well-wrapped.
- NOTE: In the following steps, remember to lightly dust the dough with cornstarch from time to time to prevent sticking.
- Flatten the dough into a squarish shape that is thin enough to go through the pasta maker on its widest setting, which is usually the lowest number.
- Feed the dough through the machine, then fold it from both ends and pass it through another two to three times, making sure that the dough sheet eventually reaches the full width of the roller.
- Gradually reduce the thickness by turning the setting one number higher at a time, and pass the dough sheet through the roller twice at each setting. Handle the dough gently and dust it with cornstarch regularly.
- My pasta machine has settings from 0 to 9, I stop at No. 7 which results in a thickness of 0.8mm. Please feel free to adjust this to your preference (see note 4).
Cut the wrappers
- Dust the finished dough sheet lightly and evenly with cornstarch. Carefully fold the long sheet accordion-style into a stack, then cut it along the middle line to create two narrow, long sheets.
- From these, cut out square wrappers, aiming for approximately 40 pieces in total.
Store the wrappers
- Use the wrappers immediately, or stack them up and store them for later use.
- Keep them in airtight bags or containers to prevent drying out. Store in the fridge for up to 2 days and 2 months in the freezer (defrost in the fridge before using).
Notes
- Use cornstarch or similar starch to dust the dough and prevent sticking; avoid flour for dusting to keep wrappers tender.
- Adjust wrapper thickness depending on the intended cooking method—thinner for soups, thicker for frying.
- Lye water enhances the dough's texture; it can be bought at Asian stores or made at home with baked baking soda.
- Resting the dough for about 30 minutes helps relax gluten for easier rolling and shaping.
- Keep unused portions tightly wrapped to prevent drying out before rolling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 40wrappers
Amount Per Serving
Calories 16 kcal
% Daily Value*
| Serving | 1wrapper | |
| Calories | 16kcal | 1% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 0.04g | 0% |
| Saturated Fat | 0.01g | 0% |
| Polyunsaturated Fat | 0.02g | 0% |
| Monounsaturated Fat | 0.004g | 0% |
| Sodium | 17mg | 1% |
| Potassium | 7mg | 0% |
| Fiber | 0.1g | 0% |
| Sugar | 0.02g | 0% |
| Calcium | 1mg | 0% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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