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Recipes
Homemade Wonton Wrappers
Recipe

3 INGREDIENTS • 7 STEPS • 1HR 30MINS

Homemade Wonton Wrappers

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.
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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/
Learn how to make to make paper thin wonton wrappers at home with basic ingredients. Times better than store-bought version.
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
Water
3/4 cup
Water, Hot
Nutrition Per Serving
VIEW ALL
Calories
76
Fat
0.2 g
Protein
2.2 g
Carbs
15.9 g
Add to plan
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Homemade Wonton Wrappers
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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 InstructionsHide images
step 1
Sift All-Purpose Flour (2 cups) and Salt (1/2 tsp) together into a large, wide bowl. To start, add Water (1/4 cup). 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 (1/4 cup). 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
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Dairy-Free
Budget-Friendly
Asian
Comfort Food
Shellfish-Free
Chinese
Vegan
Vegetarian
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