How to Make Wonton Wrappers
Ingredients
- 3 ½ cbread flour)
(high gluten flour; can sub ap flour, but bread flour will yield a chewier wrapper
- 1 ctepid water
- cornstarch)
(for dusting
Directions
- 1
Put the flour in a large mixing bowl. Add the water to the flour and mix vigorously with a rubber spatula until it looks shaggy. Knead with your hands for about 5 minutes, until the dough is lumpy but relatively cohesive. Place the dough on the counter, and cover with an overturned bowl (the bowl you mixed it in is fine). Let the dough rest for 30 minutes, or up to 4 hours. Meanwhile, make your desired filling.
- 2
After resting, the dough will be pliable and appear much smoother. Divide dough into quarters. Work with one quarter of dough at a time, and keep the remaining pieces covered with the bowl.
- 3
Take your piece of dough and flatten it into a roughly rectangular shape. Then roll it out slightly using a rolling pin, just so it’s thin enough to go into the pasta roller. You can stretch out the corners of the dough to keep it rectangular before rolling. Dust the dough thoroughly with cornstarch on both sides.
- 4
Roll out the dough through the roller, starting at the thickest setting, and gradually rolling it through each successive setting. When the dough gets very long, you can cut it in half crosswise to make it easier to handle. You’re done rolling when the dough is just short of paper thin. On my Atlas Italian Pasta roller, it was the second to last setting, setting #5. Dust each side of the dough sheet thoroughly with cornstarch again.
- 5
Trim the dough with a knife so you have straight edges, and cut into squares about 3½ to 4 inches (9-10 cm) wide. Then assemble the wontons, use water to seal the wrappers, as you would with any wonton wrapper. It’s best to assemble the wontons as you make the wrappers. Then repeat with the remaining pieces of dough.
- 6
Cook the wontons or freeze within 1 hour of assembly, or the moisture in the filling may soak through the very thin wrappers, causing cracks and leakage.
- 7
To cook the wontons, drop into boiling water while stirring gently to keep the wontons from sticking to the bottom of the pot. Boil for about 5-6 minutes, adding cold water to the pot every time the water comes back up to a vigorous boil. This gives the filling enough time to cook without overcooking the wrapper. See notes for freezer instructions.
How to Make Wonton Wrappers
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About this Recipe
Master the Art of Homemade Wonton Wrappers
Elevate your homemade wonton soup and other delicious dishes with these perfectly thin, chewy, and slippery homemade wonton wrappers. Forget about store-bought options that can be dry or brittle; crafting your own from scratch is a game-changer, offering a superior texture and fresh taste that will truly impress. Made with just three simple ingredients – bread flour (or high gluten flour), water, and cornstarch – you're on your way to authentic, restaurant-quality wontons right in your own kitchen.
What makes these DIY wonton wrappers truly special is the use of bread flour. Its higher protein content develops more gluten, resulting in that desirable chewiness and elasticity that prevents tearing when filled. The cornstarch, on the other hand, is your best friend for dusting, ensuring your thin wonton wrappers don't stick together during the rolling process and while waiting to be filled. The process is a labor of love, requiring a bit of kneading and resting time, but the payoff is immensely satisfying.
Tips for Perfect Wonton Wrappers
- Roll Thin: The key to a delicate wonton is rolling the dough as thin as possible without tearing. This might take practice, but a pasta machine can be a fantastic tool to achieve uniform thinness.
- Dust Generously: Don't be shy with cornstarch! It's crucial for preventing sticking, especially if you're making a large batch.
- Work Quickly: Once rolled, fill and fold your wrappers relatively quickly to prevent them from drying out.
These versatile wrappers aren't just for classic wonton soup. Use them to make crispy fried wontons, savory potstickers, or even delicate steamed dumplings. Once you taste the difference that homemade makes, you'll never go back!