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Wonton Wrappers

Wonton Wrappers

  • Prep

    30 m
  • Ready In

    30 m
BIGDADDY1IL

BIGDADDY1IL

For those of us who like to make EVERYTHING ourselves -- an original wonton wrapper recipe. Use the wonton wrappers to form tasty little dumplings stuffed with your favorite fillings.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 72 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 14 kcal
  • < 1%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 2.7g
  • < 1%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 3 mg
  • < 1%
  • Sodium:
  • 17 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  1. In a medium bowl, beat the egg. Mix in the water.
  2. In a large bowl, combine the flour and salt. Create a well in the center of the mixture and slowly pour in the egg and water. Mix well. If the mixture is too dry, increase the amount of water one teaspoon at a time until a pliable dough has formed.
  3. On a lightly floured surface, knead the dough until elastic. Cut dough into two separate balls. Cover the balls with a damp cloth for a minimum of 10 minutes.
  4. Cut each ball into four equal pieces. Roll the pieces into 10 1/2 by 10 1/2 inch squares. Cut each into nine 3 1/2 by 3 1/2 inch squares. Use in any recipe that calls for wonton wrappers.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

jdoenges
297

jdoenges

8/4/2006

I used for potstickers... YUM!!! If you are one of the unlucky rolling these out by hand, I found that rolling out each of your 4 pieces into a square smaller than recommended, cutting into 9 equal smaller squares, and then rolling each square individually to size worked best for me, and there was no problem getting them thin enough using this method. Do yourself a favor and fill each one (or have a helper do it) as you roll it out - I had a horrible time with them sticking together having put the finished wrappers in a big stack and ended up wasting most of a batch. But the few potstickers I managed to make were so good that I saved my filling for the next day and tried again. A lot of work but well worth it!

rachel
213

rachel

1/27/2006

Perfect every time. Made in the food processor because it decreases kneading time. Pulse to form a ball and then knead by hand for a few minutes. BE AWARE you may need to add a few drops of extra water to make the dough softer! Don't add too much, though, or you will have paste. Also VERY IMPORTANT to let the dough rest for at least 1/2 hour (covered) before working with it. Otherwise, your arms WILL fall off! GREAT SUGGESTION ABOUT USING THE PASTA MACHINE by another reader. DUH! I can't believe I didn't think of that! Anyway, thanks, Steven for this recipe. I live in Italy in a small town where Wonton wrappers don't exist.

Mollycurls77
165

Mollycurls77

1/25/2004

What a FUN and fabulous recipe!! I was sooo impressed with how these fried up! Restaurant quality indeed. One suggestion though... when working with the dough be sure to keep the extra dough balls moist under a damp towel, it will be much more pliable this way. Thanks Stephen.

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