Wonton Wrappers
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4.8
240 reviews
Excellent
Wonton Wrappers
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Wonton wrappers are fun and easy to make at home. Make a big batch and use them to make egg rolls, wontons, dumplings, ravioli, and more!Yield: 16-5" egg roll wrappers or 30-3" wonton wrappers
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Ingredients
- 2 c unbleached all-purpose flour
- 1 egg
- ¾ tsp salt
- ½ c water
- cornstarch (for rolling and dusting)
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Instructions
- Place flour into a large bowl.
- In a separate bowl, whisk together egg, salt, and water.
- Create a well in the center of the flour and pour in the wet ingredients.
- Mix everything together with a spoon (or your hands), until the mixture begins to come together.
- Turn the dough onto the counter and knead for 3-5 minutes. The dough should be firm but silky smooth when you are done. (If your dough is too tacky, add a little extra flour to your counter.)
- Cover the dough with a damp towel and let rest for 1 hour. (Letting the dough rest will make it easier to roll thin wrappers.)
- Divide the dough in half. Cover one half of the dough with your towel. Lightly dust your counter-top with cornstarch (NOT flour), and roll half of the dough as thin as you can, aiming for a rectangle roughly 20”x10” if you are cutting 5" wrappers, or 15"x9" if you are cutting 3" wrappers.
- Cut the sheet into your desired shapes. (5 inch squares are perfect for egg rolls. 3 inch squares or circles are great for wontons or dumplings.)
- Repeat with the remaining dough.
- Use the wonton wrappers immediately or freeze them below (see below).
Notes
- To Freeze for Later: Homemade Wonton Wrappers can be made ahead of time and frozen. Simply stack the wrappers with a VERY generous dusting of cornstarch between each wrapper. Wrap the stack in plastic wrap and store it in an airtight container for 2-3 months. Thaw the wrappers overnight in the fridge before using.
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User Reviews
Overall Rating
4.8
240 reviews
Excellent
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