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Wonton Wrappers

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

Prep Time
2 hrs
Total Time
2 hrs
Servings: 8 people
Course: Appetizer
Cuisine: Asian

Ingredients

  • 2 c unbleached all-purpose flour
  • 1 egg
  • ¾ tsp salt
  • ½ c water
  • cornstarch (for rolling and dusting)

Instructions

    Cup of Yum
  1. Place flour into a large bowl.
  2. In a separate bowl, whisk together egg, salt, and water.
  3. Create a well in the center of the flour and pour in the wet ingredients.
  4. Mix everything together with a spoon (or your hands), until the mixture begins to come together.
  5. 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.)
  6. 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.)
  7. 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.
  8. 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.)
  9. Repeat with the remaining dough.
  10. 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.