Wonton Wrappers
Wonton wrappers are thin pasta-like wrappers used for wontons. They are suitable for wonton soup. Oversize (7-inch / 45 cm square) wrappers may be used as egg roll wrappers. Round wrappers are best for making potstickers..
Egg. Vegetarian, but not vegan — contains egg.
Ingredients
- 2 cups flour
- 1 egg
- 1 teaspoon salt
- ⅓–½ cups water
Method
- Sift flour and salt into a large bowl; create a well-like indentation in the center.
- Beat egg lightly, pour into indentation in the flour and mix well.
- Sprinkle with cold water, wet your hands, and knead the mixture into a smooth dough.
- Place dough in a bowl and cover with a damp cloth, refrigerate for 30 minutes to an hour.
- Sprinkle a wide work area or board with flour. Roll out the dough until it is paper thin and its edges are even in thickness. The wonton skins will be partially transparent.
- Cut dough in 2–3-inch (5–7.5 cm) strips, flour lightly, then stack one on top of the other and cut the strips into 2–3-inch (5–7.5 cm) squares.
- Place skins on tray and cover with a damp cloth until ready to use.
Not our recipe. This one is Cookbook:Wonton Wrappers from Wikibooks, written by Wikibooks contributors, and we are passing it on rather than rewriting it. We took the revision of 2025-06-20, so you can see exactly what we started from even if the page has changed since. It is used under the CC BY-SA 4.0 licence, which means this page is under that licence too — you may copy and change it yourself on the same terms, with the same credit.
Where this came from
Cookbook:Wonton Wrappers — Wikibooks. Revision 4516032, 2025-06-20. Permanent link to that revision.
Licensed under CC BY-SA 4.0. This page is published under the same licence.
Filed under China · All recipes