Chinese Wonton Wrappers
Three straightforward methods to create homemade wonton wrappers, a staple in Chinese cuisine.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
For Method 1:
-
In a small bowl, beat the egg with salt and 1/4 cup water.
-
Sift flour into a large bowl, form a well, and add the egg mixture.
-
Using a fork, mix the liquid with the flour, adding more water as needed to form a dough.
-
Form the dough into a ball and knead for 5 minutes until smooth and workable.
-
Cover the dough and let it rest for 30 minutes.
-
On a lightly floured surface, roll the dough very thin and cut into 3 1/2-inch squares.
-
Sprinkle flour on both sides of the wrappers to prevent sticking; store refrigerated for up to one week.
-
For Method 2:
-
Mix all ingredients together in a large bowl.
-
Knead the mixture into a smooth, workable dough.
-
Cover the dough and let it rest for 30 minutes.
-
On a floured surface, roll the dough thin enough for a pasta machine.
-
Flatten the dough using a pasta machine on its thinnest setting.
-
Cut into 3-inch squares; sprinkle flour on both sides to prevent sticking.
-
Store wrappers in a plastic bag or airtight container in the fridge for up to one week to prevent drying.
-
For Method 3:
-
Mix all ingredients together in a large bowl.
-
Knead the mixture into a smooth, workable dough.
-
Cover the dough and let it rest for 30 minutes.
-
On a floured surface, roll the dough thin enough for a pasta machine.
-
Flatten the dough using a pasta machine on its thinnest setting.
-
Cut into 3-inch squares; sprinkle flour on both sides to prevent sticking.
-
Store wrappers in a plastic bag or airtight container in the fridge for up to one week to prevent drying.