Learn how to make wonton wrappers handmade from scratch and use them to create tasty wontons stuffed with your favorite fillings!
Table of Contents
Wonton wrappers are thin sheets of lightly-salted dough used in a variety of Asian dishes, such as wonton soup and dumplings. Though the making of wonton wrappers may seem like a daunting task, it is actually quite simple. This guide will detail the process of making vegan wonton wrappers in clear, easy-to-follow steps.
What are Wontons? A wonton (also spelled wantan, wuntun, or wenden) is a type of Chinese dumpling. To make them, paper-thin wonton wrappers are filled with finely chopped ingredients (often a mixture of cabbage, protein, mushrooms, and other vegetables) and folded beautifully by hand.
Wontons are either steamed in a wooden basket and served with a dip as an appetizer, or boiled in water/broth and served as wonton soup. Another popular Sichuan dish is red oil wonton, a spicy and slightly sour dish served in chili oil.
Do you love dumplings? Then you should definitely try this Japanese gyoza recipe too!
🥟 Homemade vs. Storebought Wrappers
You can either make homemade wonton wrappers or buy them frozen in almost any Asia Shop. Both have their advantages and disadvantages.
Homemade wrappers taste fresher and a little better. In addition, the wonton dough recipe is made with only 4 ingredients and is vegan!
In my experience, wontons made with homemade dough don’t freeze so well. You can absolutely freeze them, but they don’t taste as good when thawed in boiling water.
Storebought wonton wrappers from the Asia Shop contain flour, egg, and additives. They are very easy to handle and freeze well. Unfortunately, they are not suitable for vegans. If you are vegan and prefer buying them, I suggest using gyoza wrappers instead. They are eggless and thus suitable for vegans.
The only disadvantage is that gyoza wrappers are round and not square as wonton wrappers. You can still use them to make wonton, but you eventually need another folding technique.
Have you decided on homemade dough? Then I’ll show you a few tips on how to make wonton wrappers at home!
Before we get started:
- You can roll out the dough in two ways. I recommend using a pasta roller attachment for your stand mixer or a pasta machine for the best result. The recipe also works with a rolling pin, but you’ll need a bit more patience, plus it’s much harder to achieve paper-thin dough using a rolling pin.
- Dusting the dough & surface with enough cornstarch helps to prevent the dough from sticking together.
🛒 Ingredients
See recipe card for quantities.
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- Flour → Use all-purpose flour a light spelt flour.
- Water → Use hot water for this recipe!
- Salt → To taste.
- Cornstarch → Needed to flour your work surface. This prevents the wonton wrappers from sticking together.
👩🍳 Visual Step-by-Step Instructions
This visual step-by-step instruction will help you along the way – definitely recommended if you’re a cooking beginner! → Watch the recipe video to see how easy it is to make at home! 🤓
- Bring water to a boil and let cool for 5 minutes.
- Mix the flour and salt in the bowl of a stand mixer. Pour in the hot water and knead for 5-10 minutes on medium speed until you have a dough.
- Transfer the dough to a clean surface and knead briefly by hand. Divide into two balls, wrap with plastic wraps, and let it rest at room temperature for 30 minutes.
- Place the dough balls on a with cornstarch floured work surface, and roll each piece of dough into a rectangle about ¼-inch (0.5cm) thin using a rolling pin.
- Set up your pasta maker! Dust your pasta maker, work surface, and hands with cornstarch. Roll the dough twice through the pasta maker with the widest setting.
- Click the pasta maker down a setting and roll the dough through twice again. Repeat until your dough is thin enough (~2 mm | 1/16 inch)! ➝ Roll it through each setting twice and always dust with more flour to prevent the dough from sticking.
- Cut dough into squares using a pizza cutter or sharp knife. A length of 3-3.5 inches (7.5-9 cm) is ideal. ➝ Knead the dough scraps together and repeat the steps until no dough is left.
- Use the wonton wrappers for a wonton recipe of your choice! I love this vegan wonton soup! Hint: Cover the wrappers with plastic wrap or a clean tea towel to prevent them from getting dry.
🫙 Make Ahead & Storage Instructions
Make Ahead: You can prepare the wonton wrapper recipe up to step 4 and keep the dough wrapped in plastic wrap in the refrigerator for 2 days. When ready, take the dough out of the fridge, roll it out, cut, and use it to make wontons.
Store: It’s always best to work with fresh wonton wrappers. However, if you have leftovers, place wonton wrappers on a plate and cover it with plastic wrap. Store it for a maximum of one day in the refrigerator. IMPORTANT: Work with enough cornstarch. Otherwise, you will likely find your wrappers stuck together in the fridge because of the humidity.
Freeze: I don’t recommend freezing the wrappers. Rather, process them into wontons and freeze the uncooked wontons in a freezer bag. You can then later defrost & cook them individually in boiling water within minutes for a quick meal.
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📖 Recipe
How To Make Wonton Wrappers
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Plus, enjoy weekly doses of recipe inspiration as a bonus!
Ingredients
- 2 cups all-purpose flour
- ⅝ cup water
- ½ teaspoon salt
- some cornstarch
Instructions
- Bring water to a boil and let cool for 5 minutes.
- Mix the flour and salt in the bowl of a stand mixer. Pour in the hot water and knead for 5-10 minutes on medium speed until you have a dough.
- Transfer the dough to a clean surface and knead briefly by hand. Divide into two balls, wrap with plastic wraps, and let it rest at room temperature for 30 minutes.
- Place the dough balls on a with cornstarch lightly floured work surface, and roll each one out to about ¼-inch (0.5cm) thin using a rolling pin.
- Set up your pasta maker! Dust your pasta maker, work surface, and hands with cornstarch. Roll the dough twice through the pasta maker with the widest setting.
- Click the pasta maker down a setting and roll the dough through twice again. Repeat until your dough is thin enough (~2 mm | 1/16 inch)! ➝ Roll it through each setting twice and always dust with more flour to prevent the dough from sticking.
- Cut dough into squares using a pizza cutter. A length of 3-3.5 inches (7.5-9 cm) is ideal. ➝ Knead the dough scraps together and repeat the steps until no dough is left.
- Use the wonton wrappers for a wonton recipe of your choice! I love this vegan wonton soup!
Notes
- I use a Kenwood pasta roller (lasagna roller) and roll the dough through until I reach the knob setting No.4, which is 1/16 inch (2 mm) and perfect for wonton wrappers. You can go ever thinner if you like! If you don’t have a pasta roller, use a rolling pin. However, it is much more difficult to roll out the dough paper-thin with only a rolling pin.
- It’s necessary to flour everything well with cornstarch, otherwise, the wonton wrappers will eventually stick together!
Nutrition
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