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How to Make Wonton Wrappers from Scratch

Name: How to Make Wonton Wrappers from Scratch
Yield: 24
Ingredients: 2 cups all-purpose flour; 1 tsp salt; 1 large egg; 1/3 cup warm water; cornstarch cornstarch

Fresh wonton wrappers need just flour, egg, salt, and water mixed into a smooth dough, rested for 30 minutes, then rolled paper-thin and cut into squares. The key is getting the dough elastic enough to stretch without tearing and thin enough to see your hand through it.

Total time: 40 min
Hands-on: 25 min
Serves: 24
Difficulty: Medium

Ingredients

2 cups all-purpose flour
1 tsp salt
1 large egg
1/3 cup warm water
cornstarch cornstarch

Step by step

Make the dough. Mix 2 cups all-purpose flour with 1 teaspoon salt in a large bowl. Beat 1 large egg with 1/3 cup warm water, then pour into the flour. Mix with a fork until shaggy, then knead by hand until smooth and elastic, about 10 minutes. The dough should feel slightly firm but not dry.
Rest the dough. Wrap the dough tightly in plastic wrap and let it rest at room temperature for 30 minutes. This relaxes the gluten and makes rolling much easier.
Divide and roll. Cut the dough into 4 equal pieces. Keep unused portions covered. Roll one piece as thin as possible on a lightly floured surface—you should almost see through it. Use a rolling pin and roll from center outward, rotating the dough frequently.
Cut into squares. Use a sharp knife or pizza cutter to trim edges, then cut into 3.5-inch squares. Stack the squares with a light dusting of cornstarch between each layer to prevent sticking.
Store properly. Use immediately for best results, or wrap stacks in plastic wrap and refrigerate for up to 3 days. For longer storage, freeze in single layers on parchment-lined trays, then transfer to freezer bags.

Tips & troubleshooting

Keep your work surface lightly floured but not overly so—too much flour makes the dough tough
If the dough springs back while rolling, let it rest another 10 minutes under a damp towel
Test thickness by lifting a corner—if it tears easily, roll a bit thicker; if it feels heavy, go thinner
Work with one portion at a time and keep others covered to prevent drying out
Fresh wrappers seal better than store-bought because they're more pliable

Variations

Egg-Free Wrappers. Replace the egg with 2 tablespoons of oil mixed with the water. The wrappers will be slightly less pliable but work fine for most fillings.
Colored Wrappers. Add 2 tablespoons of spinach puree for green wrappers or 1 tablespoon tomato paste for orange ones. Reduce the water slightly to compensate for the extra moisture.
Thicker Dumpling Style. Roll the dough slightly thicker and cut into 4-inch circles instead of squares. These work better for heartier fillings and steaming.

Questions

Why is my dough too sticky to work with?: Add flour one tablespoon at a time while kneading until it's manageable. Humid weather can make dough stickier, so adjust accordingly.
Can I use a pasta machine to roll these?: Yes, run the dough through progressively thinner settings. Stop at setting 6 or 7 on most machines—any thinner and they become too fragile to handle.
How do I know if they're thin enough?: Hold a wrapper up to the light. You should see a faint outline of your hand through it, but it shouldn't tear when you pick it up gently.
What if my wrappers keep tearing when I fill them?: They're probably too thin or have dried out. Roll slightly thicker next time, and keep finished wrappers under a barely damp towel while working.