Chinese Wonton Wrappers

By
Liv Wan
Liv Wan
Liv Wan is a former professional chef who has published three cookbooks about Chinese and Taiwanese cuisine.
Learn about The Spruce Eats' Editorial Process
Updated on 10/7/22
Square Chinese wonton wrappers on a wooden cutting board

​The Spruce Eats / Julia Hartbeck
Prep: 45 mins
Cook: 0 mins
Total: 45 mins
Servings: 12 servings
Nutrition Facts (per serving)
311 Calories
2g Fat
62g Carbs
10g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 12
Amount per serving
Calories 311
% Daily Value*
Total Fat 2g 2%
Saturated Fat 0g 2%
Cholesterol 31mg 10%
Sodium 376mg 16%
Total Carbohydrate 62g 23%
Dietary Fiber 2g 8%
Total Sugars 0g
Protein 10g
Vitamin C 0mg 0%
Calcium 19mg 1%
Iron 3mg 16%
Potassium 98mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Wontons are one of the most popular snacks in China and, like other dumplings, are easy to make and fun to eat. By making the wrappers at home, you can dig in any time to these sought-after tasty little pockets that takeout enthusiasts enjoy so much.

Making wonton wrappers is easy, and our recipe gives you three alternatives that combine options for dough with or without eggs and whether you'll spread out the dough with or without a pasta machine. Recipe 1 can make around 24 wonton wrappers while recipes 2 and 3 will make around 20 wonton wrappers.

There are many different ways of preparing wontons, like deep-frying them or adding them to a soup, and many different fillings that you can make, from pork, shrimp, fish, beef, veggies, or tofu to a combination of one or more. When choosing which filling to use and how to make it, you can reduce the oil and sodium amounts, making your wonton dish healthier.

1:42

Click Play to See This Chinese Wonton Wrappers Recipe Come Together

Ingredients

For Recipe 1:

  • 1 large egg

  • 3/4 teaspoon kosher salt

  • 1/4 to 1/2 cup water

  • 2 cups (240 g) all-purpose flour

For Recipe 2:

  • 1 cup warm water

  • 1/2 teaspoon kosher salt

  • 1 3/4 cups (210 g) all-purpose flour, more as needed

  • 1 3/4 cups (210 g) bread flour

For Recipe 3:

  • 1 large egg

  • 1 3/4 cups (210 g) all-purpose flour

  • 1 3/4 cups (210 g) bread flour

  • 3/4 cup water

  • 1 teaspoon kosher salt

Steps to Make It

Make Recipe 1

  1. Gather the ingredients.

    Ingredients for Chinese wonton wrappers recipe gathered

    ​The Spruce Eats / Julia Hartbeck

  2. In a small bowl, lightly beat the egg with the salt. Add 1/4 cup water.

    Beaten egg in a small bowl

    ​The Spruce Eats / Julia Hartbeck

  3. Sift the flour into a large bowl. Make a well in the middle and add the egg and water mixture.

    Egg mixture added to well in the center of a bowl with flour

    ​The Spruce Eats / Julia Hartbeck

  4. Using a fork, mix the liquid in with the flour. Add as much of the remaining water as necessary to form a dough. Add more water than the recipe calls for if the dough is too dry.

    Liquids being incorporated into flour in the bowl

    ​The Spruce Eats / Julia Hartbeck

  5. Form the dough into a ball and knead for about 5 minutes, or until it forms a smooth, workable dough.

    Smooth dough shaped into a ball

    ​The Spruce Eats / Julia Hartbeck

  6. Cover and let rest for 30 minutes.

    Dough ball covered with a tea towel

    ​The Spruce Eats / Julia Hartbeck

  7. Turn the dough out onto a lightly floured surface. Roll it out until very thin and cut into 3 1/2-inch squares.

    Rolled out dough cut into equal squares on a cutting board

    ​The Spruce Eats / Julia Hartbeck

  8. Sprinkle some flour on both sides of the wonton wrappers to prevent the wrappers from sticking to each other. Store in the fridge for up to a week. Check below for storage suggestions.

    Dough wonton wrappers sprinkled with flour on cutting board

    ​The Spruce Eats / Julia Hartbeck

Make Recipe 2

  1. Gather the ingredients.

    Ingredients for Chinese wonton wrappers recipe gathered

    ​The Spruce Eats / Julia Hartbeck

  2. In a large bowl, mix all the ingredients together. 

    Ingredients being stirred together in a bowl

    ​The Spruce Eats / Julia Hartbeck

  3. Knead into a smooth and workable dough.

    Kneaded smooth dough shaped into a ball

    ​The Spruce Eats / Julia Hartbeck

  4. Cover and let the dough rest for 30 minutes.

    Dough ball covered with a tea towel

    ​The Spruce Eats / Julia Hartbeck

  5. Turn the dough out onto a lightly floured surface and use a rolling pin to flatten the dough until the dough is thin enough to be fed through the pasta machine.

    Dough rolled out with a rolling pin on a cutting board

    ​The Spruce Eats / Julia Hartbeck

  6. Flatten the dough using the pasta machine on the thinnest setting.

    Dough sheet being passed through a pasta machine

    ​The Spruce Eats / Julia Hartbeck

  7. Cut the flattened dough into 3-inch squares and sprinkle some flour on both sides of the wonton wrappers to prevent the wrappers from sticking together.

    Dough cut into equal squares on a cutting board

    ​The Spruce Eats / Julia Hartbeck

  8. Put the wonton wrappers in a plastic bag or airtight container as soon as possible to stop them from drying out. Store in the fridge for up to a week. Check below for storage suggestions.

    Wonton wrappers stored in a plastic bag

    ​The Spruce Eats / Julia Hartbeck

Make Recipe 3

  1. Gather the ingredients.

    Ingredients for Chinese wonton wrappers recipe gathered

    ​The Spruce Eats / Julia Hartbeck

  2. In a large bowl, mix all the ingredients together. 

    Ingredients being stirred together in a bowl

    ​The Spruce Eats / Julia Hartbeck

  3. Knead into a smooth and workable dough.

    Kneaded smooth dough shaped into a ball

    ​The Spruce Eats / Julia Hartbeck

  4. Cover and let rest for 30 minutes.

    Dough ball covered with a tea towel

    ​The Spruce Eats / Julia Hartbeck

  5. Turn the dough out onto a lightly floured surface and use a rolling pin to flatten the dough until it is thin enough to be fed through the pasta machine.

    Dough rolled out with a rolling pin on a cutting board

    ​The Spruce Eats / Julia Hartbeck

  6. Flatten the dough with the pasta machine on the thinnest setting.

    Dough sheet being passed through a pasta machine

    ​The Spruce Eats / Julia Hartbeck

  7. Cut the flattened dough into 3-inch squares and sprinkle some flour on both sides of the wonton wrappers to prevent the wrappers from sticking together.

    Dough cut into equal squares on a cutting board

    ​The Spruce Eats / Julia Hartbeck

  8. Put the wonton wrappers into a plastic bag or airtight container as soon as possible to stop them from drying out. Store in the fridge for up to a week. Check below for storage suggestions.

    Wonton wrappers stored in a plastic bag

    ​The Spruce Eats / Julia Hartbeck

Wonton, Gyoza, Dumpling, Egg Roll, or Pot Sticker?

Sometimes pot stickers, gyozas, wontons, egg rolls, and dumplings are confused with one another; here is a brief explanation of each:

  • In brief, dumplings and pot stickers are similar but cooked differently. One is steamed, the other pan-fried, and then steamed for the characteristic crunchy bottom.
  • Gyozas are Japanese dumplings with a thinner wrapper and elongated shape. They are cooked similarly to pot stickers, first pan-fried, and then steamed.
  • Wontons are rounder and made out of a different dough than pot stickers and can be steamed, fried, pan-fried, or boiled.
  • Eggrolls and wontons have the same wrapper, but wontons are smaller, and the fillings are different. Eggrolls are typically fried, whereas wontons can also be steamed or boiled.

How to Store Wonton Wrappers

  • Store in a plastic bag in the refrigerator and use within a week, or freeze for up to six months. It's best to freeze in small portions of 5 to 10 wrappers so you can thaw and use what you need without defrosting a whole bunch.