Homemade Wonton Wrappers

Learn how to make homemade wonton wrappers completely from scratch — perfect for folding into tasty wontons filled with whatever you love!

5 from 1 vote

Prep Time :45

Resting Time :30

Total Time :45

Servings : 40 Wrappers

Calories : 22kcal

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 vegetarian wonton soup!

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!