I absolutely love this recipe because there’s something incredibly satisfying about transforming simple ingredients into homemade wonton wrappers, which instantly upgrades any meal. Plus, the tactile process of kneading and rolling the dough is like a mini-therapy session, giving me a creative and deliciously rewarding break from the digital world.
Wonton wrappers made from scratch appeal to me because they are undemanding and call for just a few basic ingredients: 2 cups of all-purpose flour, 1/2 teaspoon salt, 1 large egg, and 1/3 cup water. This combination of ingredients provides a wonderful balance of carbs and protein.
And a sprinkle of cornstarch keeps the wrappers from sticking to one another.
Ingredients
- All-purpose flour: Rich in carbohydrates, provides structure and elasticity.
- Salt: Enhances flavor, regulates yeast activity.
- Egg: Adds richness, binding power, and protein.
- Water: Hydrates ingredients, aiding dough formation.
- Cornstarch: Prevents sticking, keeps surfaces smooth.
Ingredient Quantities
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 large egg
- 1/3 cup water, plus more if needed
- 1/2 teaspoon cornstarch, for dusting
Instructions
1. In a big mixing bowl, blend together the total flour and salt, and form an indent in the middle.
2. Crack the egg into the well and add the water.
3. Employ a fork or your digits to integrate the flour into the liquid in a slow fashion until a ragged dough materializes.
4. Put the dough on a floured surface and knead it for about 5-7 minutes until it is smooth and elastic. If the dough is too dry, add more water; if it is too sticky, add more flour.
5. Cover the dough with plastic wrap and allow it to relax at room temperature for at least 30 minutes. Letting the dough rest allows its gluten to relax, making it easier to roll out.
6. Split the rested dough into four equal parts that are easier to work with.
7. Each piece of dough should be rolled out into a very thin sheet. This can be done using either a rolling pin or a pasta machine. When using a rolling pin, be sure to dust the dough very lightly with flour, and then roll out the dough into a circle about 1 5/8 inches in diameter. If you have access to a pasta machine, you can simply feed the piece of dough through the machine, adjusting the width as necessary for the pasta sheets.
8. Lightly dust the dough sheets with cornstarch to prevent sticking, then stack them carefully if needed.
9. For wonton wrappers, cut the dough sheets into 3-4 inch squares.
10. Use right away in your wonton recipe or layer between sheets of wax paper and freeze for later use.
Equipment Needed
1. Mixing bowl
2. Fork
3. Plastic wrap
4. Rolling pin or pasta machine
5. Measuring cups
6. Measuring spoons
7. Knife or dough cutter
8. Wax paper
9. Flat work surface (for kneading and rolling out dough)
FAQ
- Q: Can I use whole wheat flour instead of all-purpose flour?You can substitute whole wheat flour, but the texture will be denser, and you may need to adjust the water amount.
- Q: How thin should I roll the wrappers?A: For best results, the wrappers should be rolled until they are paper-thin, estimating about 1/16 of an inch, when no other measurements can be made.
- Q: How can I prevent the wrappers from sticking together?A: To prevent sticking, lightly dust the wrappers with cornstarch.
- Q: Can I store the wrappers for later use?A: Yes, you can put them in the freezer. Just be sure to put parchment paper between each wrapper, and store them in an airtight container.
- Q: Do I need a pasta machine to make wonton wrappers?A: No, a rolling pin works fine, but a pasta machine can help achieve a uniform thickness.
- Q: Can the wrappers be used for both frying and steaming?A: Absolutely, these wrappers are versatile and appropriate for frying and steaming.
- Q: How long should I let the dough rest before rolling?A: Allow the dough to rest for approximately 30 minutes to relax the gluten, which will make it easier to roll.
Substitutions and Variations
Any type of flour can be used here even if it is not all-purpose. Whole wheat flour gives the bread a nuttier flavor and more nutrition. A gluten-free flour blend can be used for a version of the bread that is gluten-free.
Sea salt or kosher salt can substitute for table salt.
Large egg: Replace with a flax egg, especially for a vegan version (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).
H2O: Chicken broth or vegetable broth can be used in place of water to varying degrees, with either partial or complete substitution, for a flavor boost.
Cornstarch: Alternatives for dusting include tapioca starch and potato starch.
Pro Tips
1. Hydration Level Check: If you find the dough difficult to work with, adjust its hydration cautiously. For a more pliable dough, you can add water a teaspoon at a time, kneading well between each addition until the desired consistency is achieved.
2. Resting Period: Consider extending the resting period to an hour instead of 30 minutes. This extra rest can further relax the gluten, making the dough easier to roll out and resulting in a more tender finished product.
3. Rolling Technique: Roll the dough on a lightly floured surface in one direction, turning it 90 degrees occasionally. This helps in achieving an even thickness and prevents the dough from snapping back due to gluten tension.
4. Uniform Thickness: Whether using a rolling pin or pasta machine, aim for a consistent thickness to ensure even cooking. If using a pasta machine, gradually reduce the thickness setting, rolling the dough through progressively to avoid tears.
5. Storage Tip: If you’re not using the wrappers immediately, after dusting with cornstarch and stacking, wrap the entire stack tightly in plastic wrap before freezing. This prevents freezer burn and maintains freshness longer.
Homemade Wonton Wrappers Recipe
My favorite Homemade Wonton Wrappers Recipe
Equipment Needed:
1. Mixing bowl
2. Fork
3. Plastic wrap
4. Rolling pin or pasta machine
5. Measuring cups
6. Measuring spoons
7. Knife or dough cutter
8. Wax paper
9. Flat work surface (for kneading and rolling out dough)
Ingredients:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 large egg
- 1/3 cup water, plus more if needed
- 1/2 teaspoon cornstarch, for dusting
Instructions:
1. In a big mixing bowl, blend together the total flour and salt, and form an indent in the middle.
2. Crack the egg into the well and add the water.
3. Employ a fork or your digits to integrate the flour into the liquid in a slow fashion until a ragged dough materializes.
4. Put the dough on a floured surface and knead it for about 5-7 minutes until it is smooth and elastic. If the dough is too dry, add more water; if it is too sticky, add more flour.
5. Cover the dough with plastic wrap and allow it to relax at room temperature for at least 30 minutes. Letting the dough rest allows its gluten to relax, making it easier to roll out.
6. Split the rested dough into four equal parts that are easier to work with.
7. Each piece of dough should be rolled out into a very thin sheet. This can be done using either a rolling pin or a pasta machine. When using a rolling pin, be sure to dust the dough very lightly with flour, and then roll out the dough into a circle about 1 5/8 inches in diameter. If you have access to a pasta machine, you can simply feed the piece of dough through the machine, adjusting the width as necessary for the pasta sheets.
8. Lightly dust the dough sheets with cornstarch to prevent sticking, then stack them carefully if needed.
9. For wonton wrappers, cut the dough sheets into 3-4 inch squares.
10. Use right away in your wonton recipe or layer between sheets of wax paper and freeze for later use.
