How to make wonton pastry

Name: How to make wonton pastry
Prep time: 15 min
Cook time: 30 min
Total time: 2 h 15 min
Yield: 60 sheets
Ingredients: 2 ¼ cups plain flour; ½ teaspoon salt; ¾ cup of hot water

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6 reviews

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Prep Time
15 mins
Cook Time
15 mins
Additional Time
1 hr 30 mins
Total Time
2 hrs 15 mins
Servings
60 sheets
Course
Condiments

How to make wonton pastry

Liam Rios

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Wonton pastry is easy to make and is quite versatile to use for making other different snacks. Make them in bulk and have the pastry as the keeper.

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Ingredients

Servings

2 ¼ cups plain flour.
½ teaspoon salt.
¾ cup of hot water not boiling water. Just hot tap water.

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Instructions

Place the flour and salt in a mixing bowl, and give it a good stir.
Make a well in the centre of the flour mix, and pour the hot water into it.
Using a fork, stir the water around towards the flour until all mixed and blended.
When the flour mix is cool enough to handle, knead it for about 7-10 until the dough is smooth.
Put the back in the bowl, and cover it with a tea towel. Leave it to rest for about 20-30 minutes.
Then knead the dough again for 5 minutes and put it back in to rest for another 20-30 minutes. Repeat this process three times.
Your dough should now be smooth, pliable and feel elastic. Cut in 6 equal portions, place them in the bowl and cover with the tea towel.
Get your wooden chopping board and rolling pin ready. Dust the board and the pin with cornflour (cornstarch).
Take one of the dough balls, cover it with cornflour and start rolling out the dough. You can dust the dough with more cornflour as you keep rolling if you find it sticky. Try rolling out the pastry as thin as possible. I aim at getting it to be 1 mm/ 0.03 inch thick.
Once you feel happy with the thickness of your pastry, cut it in round circle shapes using a cookie cutter. I use a round-cutter with 3.5 inches in diameter.
Sprinkle more cornflour generously on every cut pastry before you pile them up together. You can wrap them in a cling film and put the wrapping in a ziplock if you’re not going to use them right away.
Continue rolling the pastry until all the dough balls are used.

Notes

The number of pastries you get from this recipe may vary according to the thickness and the size of the cutter you use. As a reference, I rolled out the pastry at 1 mm/0.03-inch thickness with 3.5 inches in diameter of a cutter, and the recipe yields in 60 sheets.