Homemade Wonton Wrappers are thin sheets of dough that can be boiled, steamed, or fried and filled with your favorite ingredients. Of course, they are always perfect for the traditional wonton soup as well. They are easy to make and are similar to making your own homemade egg noodles. You can have these fresh, made-from-scratch wonton wrappers with just five ingredients!

Hand Picking Up Stack of Homemade Wonton Wrappers

Homemade Wonton Wrappers

Wontons originated in Northern China and Wonton Wrappers were considered sealed buns. The original name was ‘huidun’, meaning chaos. Eventually, the term was changed to wonton as the Chinese writing characters were starting to form. Wonton Wrappers are similar to dumplings, but to be precise, dumplings are usually round while wonton wrappers are square in shape. Wonton wrappers are also much thinner and more delicate than dumplings.

Although I made this batch of wonton wrappers round, you could always keep with the traditional square shape if you wish. I just think the round shape makes it a little easier to wrap up the tasty fillings that are held in each wrapper. Use them for my Jalapeno Popper Wontons and Cream Cheese Wontons.

Homemade Wonton Wrappers Dough

To make homemade wonton wrappers, start by mixing the flour and salt on a clean work surface. Create a well and add the egg. Using a whisk, work the egg into the dough. Add a little bit of water at a time and work the dough until it holds together. The flour and the water are how you create gluten, the network of proteins that gives pasta its stretchy texture and bite.  The more you knead the dough, the more elasticity it will develop so make sure you don’t cut the kneading process short. I mentioned 5-6 minutes of kneading time, but you could easily knead the dough for up to 15 minutes, so get those arm muscles ready for a workout!

Hand Pressing Round Cookie Cutter into Wonton Wrapper Dough

How to Knead Dough

The kneading process is simple.  You just press the heel of your hand into the ball of dough and push forward. Rotate the ball and repeat. Keep going until the ball no longer looks powdery. On the flip side, if your dough feels wet or sticky, you will need to add more flour (just a small amount at a time). Once the kneading process is complete, cover the dough and let it rest for 30 minutes.

One Wonton Wrapper after cutting into circle

Can I Use the Dough to Make Egg Roll Wrappers?

Sure! Egg roll wrappers are very similar to wonton wrappers. The major differences are the size and shape of egg roll wrappers. Once you have rolled out the dough, it should be cut into squares that measure 6-7 square inches.

How to Store

If you are storing your wrappers, wrap the wrappers in plastic wrap (say that 3 times fast) and freeze them until you are ready to use them (up to 3 months). Be sure to label and date the package and let them thaw in the refrigerator for a few hours before you fill them.

Handing Holding up Homemade Wonton Wrapper so you can see though it

More Pasta Dishes

Homemade Wonton Wrappers

Prep Time 30 mins
Resting time 30 mins
Total Time 1 hr
With just five ingredients, you can have freshly made wonton wrappers to fill with all your favorite ingredients.

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 large egg
  • ½ cup cold water, for kneading
  • ½ cup flour, for dusting surface

Instructions

  • Mix together the flour and salt with clean fingers on your work surface.
  • Create a well in the center of the flour and add the egg, whisking slowly to incorporate the flour.
  • Add the water a little at a time and work the dough until it holds together and forms a ball.
  • Using your hands, knead the dough for 5-6 minutes to develop the gluten.
  • Cover the dough and let it rest for 30 minutes.
  • After 30 minutes, knead the dough again for 2 minutes.
  • If you have a pasta roller, pass the dough through the pasta machine on its thinnest setting. (If you don't have a pasta machine, roll the dough into a long rope and cut the rope into 40-50 small pieces. Use a dough roller to roll each piece into 4-inch circles.)
  • After thinning the dough through the pasta roller, cut the dough sheets into 4-inch circles, or about the size of the wide mouth of a mason jar. (You could also cut them into rectangles.)
  • To keep the wonton wrappers from sticking together, dust them each with flour and stack them in a pile, wrapping the pile in plastic wrap. Freeze until ready to use.
  • To thaw the wrappers, take them out of the freezer and place them in the refrigerator for 2-3 hours.

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Reader Comments

  1. Would you have an idea how to make this recipe for a person that is gluten-free. I would love to make them for my husband. Thank you.

  2. Hi Amanda. I was watching a video on Pinterest about authentic wonton wrappers, and the host mentioned to avoid the urge to dust the surface with flour when you knead your dough, to use cornstarch instead. This is because the flour in the recipe is exact and the extra kneading flour will absorb into the dough, making it too dry. The cornstarch won’t absorb but will work the same to help it from sticking. Hope this is helpful! Thanks for this recipe, trying it tonight but with the cornstarch.

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