Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
Dairy-Free
Homemade Wonton Wrappers

3 INGREDIENTS • 7 STEPS • 1HR 30MINS

Homemade Wonton Wrappers

Recipe

4.2

4 ratings
Learn how to make to make paper thin wonton wrappers at home with basic ingredients. Times better than store-bought version.
Love This Recipe?
Add to plan
logo
Homemade Wonton Wrappers
Save
Learn how to make to make paper thin wonton wrappers at home with basic ingredients. Times better than store-bought version.
author_avatar
30 Pounds of Apples
I'm Kristi. I share recipes that encourage home cooks to support local farmers and have FUN with good food, friends, and family.
http://www.30poundsofapples.com/

1HR 30MINS

Total Time

$0.13

Cost Per Serving

Ingredients

Servings
12
us / metric
All-Purpose Flour
2 cups
All-Purpose Flour
plus additional flour for rolling
Salt
1/2 tsp
Salt
Water
3/4 cup
Hot Water

Nutrition Per Serving

VIEW ALL
Calories
76
Fat
0.2 g
Protein
2.2 g
Carbs
15.9 g
Love This Recipe?
Add to plan
logo
Homemade Wonton Wrappers
Save
author_avatar
30 Pounds of Apples
I'm Kristi. I share recipes that encourage home cooks to support local farmers and have FUN with good food, friends, and family.
http://www.30poundsofapples.com/

Author's Notes

Makes 40-55 wrappers.

Cooking Instructions

Hide images
step 1
Sift All-Purpose Flour (2 cups) and Salt (1/2 tsp) together into a large, wide bowl. To start, add Water (4 Tbsp). Mix to form a dough, switching to your fingers when it becomes too difficult.
step 1 Sift All-Purpose Flour (2 cups) and Salt (1/2 tsp) together into a large, wide bowl. To start, add Water (4 Tbsp). Mix to form a dough, switching to your fingers when it becomes too difficult.
step 2
Add as much of the remaining Water (1/2 cup) as you need to gather all dry ingredients into the dough. Dough should be very stiff and not sticky. Form dough into a ball and leave it in the bowl.
step 2 Add as much of the remaining Water (1/2 cup) as you need to gather all dry ingredients into the dough. Dough should be very stiff and not sticky. Form dough into a ball and leave it in the bowl.
step 3
Cover with a damp cloth and let dough rest for an hour.
step 3 Cover with a damp cloth and let dough rest for an hour.
step 4
Once dough has rested, remove it from the bowl and knead for 5-10 minutes until dough is fairly smooth.
step 4 Once dough has rested, remove it from the bowl and knead for 5-10 minutes until dough is fairly smooth.
step 5
If you have a pasta crank, run a small piece of dough through it until it is a long and very thin about 4-5 inches wide. If you do not have a pasta crank, roll the dough as thin as you can with a rolling pin on a floured surface.
step 5 If you have a pasta crank, run a small piece of dough through it until it is a long and very thin about 4-5 inches wide. If you do not have a pasta crank, roll the dough as thin as you can with a rolling pin on a floured surface.
step 6
Use a round cookie cutter or biscuit cutter about 3 inches in diameter to cut out your wrappers. Dust each side generously with flour, which will allow you to stack the wrappers without them sticking.
step 6 Use a round cookie cutter or biscuit cutter about 3 inches in diameter to cut out your wrappers. Dust each side generously with flour, which will allow you to stack the wrappers without them sticking.
step 7
Wrap stack of wrappers tightly with plastic wrap and refrigerate until you are ready to add the filling.
step 7 Wrap stack of wrappers tightly with plastic wrap and refrigerate until you are ready to add the filling.

Tags

Dairy-Free
Budget-Friendly
Asian
Shellfish-Free
Chinese
Vegan
Vegetarian
0 Saved
top