Wonton Wrappers

Wonton Wrappers - adapted from About.com

  • 2 cups flour
  • 1 egg
  • 3/4 tsp. salt
  • 1/4 -1/2 cup water
  1. Sift flour into a large bowl and make a well in the centre. Whisk together egg, salt and 1/4 cup water. Pour into flour well. Mix together, adding additional water until the mixture will stay together in a ball. (You may need more or less then 1/2 cup, use your discretion. Keep in mind that you do not want it to be sticky.)
  2. Knead the dough until it becomes smooth and pliable.
  3. Let rest for 30-60 min. (This is so the gluten can relax. The longer it sits the easier it will be to roll out)
  4. Divide dough in half. Keep one half covered while you roll out the other one on a surface lightly coated with cornstarch (if you use flour it may toughen it up). Roll out as thin as you possibly can.
  5. Cut into 3.5 inch squares (You should be able to get approx. 12 wonton wrappers out of each half).

Makes: 24 wonton wrappers

Helpful Tips:

  1. You can store them in your fridge for a couple of days or in the freezer for longer storage. (I have some in the freezer right now. Once I use them I will update this page to let you know how they held up.)
  2. If you are not going to use them right away then they will probably shrink back a bit. But, the dough is so pliable they are easy to stretch out individually just before you fill/use them.
  3. If you are wanting to stack them, coat them in cornstarch (cornflour). If you stack them with flour it will absorb into the dough and they will become one solid mass.
  4. If they have been in the fridge for a couple of days and the moisture seems to have removed most of the cornstarch re-coat them again before placing in the freezer.
  5. It is important to keep the dough covered as much as possible or it will dry out. Any dough/wrappers that are not being worked with should be covered, preferably with a damp towel.
  6. If you have a pasta maker then these are even easier to make. Just pass them through, gradually going to the thinest setting.