Wonton Wrappers
User Reviews
4.8
Wonton Wrappers
Description
The Wonton Wrappers recipe consists of a dough prepared by mixing unbleached all-purpose flour, egg, salt, and water into a smooth, firm dough. After kneading for several minutes, resting the dough under a damp towel for about an hour relaxes the gluten, making it easier to roll out. The dough is then divided, rolled thinly on a cornstarch-dusted surface to prevent sticking, and cut into squares or circles of desired size suitable for wontons or egg rolls. The cornstarch dusting is essential to keep the wrappers from adhering to each other during handling.
The resulting wrappers have a silky texture and are firm enough to hold fillings without tearing but delicate enough to cook quickly and become tender when steamed or boiled. They serve as a versatile base for dumplings, allowing fillings to shine while providing a mild, neutral backdrop. The preparation is a hands-on process that gives control over thickness and size, important for achieving the right balance between pliability and structure.
These homemade wonton wrappers can be used immediately or frozen for future cooking. Stacking the wrappers with a generous dusting of cornstarch between each sheet and storing them wrapped in plastic keeps them from sticking together and preserves freshness for up to three months. They thaw well overnight in the fridge, making them practical for advance preparation.
Ingredients
- 2 c all-purpose flour unbleached
- 1 egg
- ¾ tsp salt
- ½ c water
- cornstarch (for rolling and dusting)
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
- Homemade wonton wrappers freeze well when layered with ample cornstarch and wrapped airtight; freeze up to 2-3 months.
- Thaw frozen wrappers slowly in the refrigerator overnight before use to maintain pliability.
- Use cornstarch instead of flour for dusting to prevent wrappers from becoming tough.
- Resting the dough under a damp towel is important for rolling wrappers thin and smooth.
User Reviews
Overall Rating
4.8
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