Chinese Wonton Wrappers

Chinese wonton wrappers recipe

​The Spruce / Julia Hartbeck

  • Total: 45 mins
  • Prep: 45 mins
  • Cook: 0 mins
  • Yield: 12 servings

Wontons are one of the most popular snacks in Chinese cuisine. There are many different ways to cook with wontons including deep-fried wontons, wonton soup, and Sichuan red oil wontons. But, not only are there many ways to cook wontons, there are also many ways in which you can make the wonton wrappers as well.

These three recipes differ slightly in the ingredients or the procedure. For example, the procedures for recipes 2 and 3 are the same but the ingredients are a little bit different. You will need to use a pasta machine for recipe 2 to flatten the wonton wrappers. Recipe 1 can make around 24 wonton wrappers while recipes 2 and 3 will make around 20 wonton wrappers.

Ingredients

  • For Recipe 1:
  • 1 egg
  • 3/4 teaspoon salt
  • 1/4 to 1/2 cup water
  • 2 cups all-purpose flour
  • For Recipe 2:
  • 1 cup warm water
  • 1/2 teaspoon salt
  • 1 3/4 cups all-purpose flour (plus extra to keep the wonton wrappers separate)
  • 1 3/4 cups bread flour
  • For Recipe 3:
  • 1 egg
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups bread flour
  • 3/4 cup water
  • 1 teaspoon salt

Steps to Make It

To Make Recipe 1

  1. Gather the ingredients.

    Ingredients for Chinese wonton wrappers
    ​The Spruce / Julia Hartbeck
  2. In a small bowl, lightly beat the egg with the salt. Add 1/4 cup water.

    Lightly beat egg
    ​The Spruce / Julia Hartbeck
  3. Sift the flour into a large bowl. Make a well in the middle and add the egg and water mixture.

    Sift flour
    ​The Spruce / 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).

    Mix liquid in flour
    ​The Spruce / Julia Hartbeck
  5. Form the dough into a ball and knead for about 5 minutes, or until it forms a smooth, workable dough.

    Form dough into ball
    ​The Spruce / Julia Hartbeck
  6. Cover and let rest for 30 minutes.

    Cover
    ​The Spruce / 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.

    Cut dough
    ​The Spruce / Julia Hartbeck
  8. Sprinkle some flour on both sides of the wonton wrappers to prevent the wrappers from sticking to each other. Store in a plastic bag in the refrigerator or freezer until ready to use.

    Sprinkle with flour
    ​The Spruce / Julia Hartbeck

To Make Recipe 2

  1. Gather the ingredients.

    Ingredients for mix 2
    ​The Spruce / Julia Hartbeck
  2. In a large bowl, mix all the ingredients together. 

    Mix ingredients
    ​The Spruce / Julia Hartbeck
  3. Knead into a smooth and workable dough.

    Knead
    ​The Spruce / Julia Hartbeck
  4. Cover and let the dough rest for 30 minutes.

    Cover dough
    ​The Spruce / 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.

    Turn dough out
    ​The Spruce / Julia Hartbeck
  6. Flatten the dough using the pasta machine on the thinnest setting (such as setting 8 or 9).

    Make pasta
    ​The Spruce / 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 to each other.

    But the flattened dough
    ​The Spruce / 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 refrigerator or freezer until ready to use.

    Put in wrapper
    ​The Spruce / Julia Hartbeck

To Make Recipe 3

  1. Gather the ingredients.

    Ingredients for recipe 3
    ​The Spruce / Julia Hartbeck
  2. In a large bowl, mix all the ingredients together. 

    Mix all the ingredients
    ​The Spruce / Julia Hartbeck
  3. Knead into a smooth and workable dough.

    Knead dough
    ​The Spruce / Julia Hartbeck
  4. Cover and let it rest for 30 minutes.

    Cover
    ​The Spruce / 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.

    Roll dough out
    ​The Spruce / Julia Hartbeck
  6. Flatten the dough with the pasta machine on the thinnest setting (setting 8 or 9 is good).

    Flatten dough
    ​The Spruce / 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.

    Cut flattened dough
    ​The Spruce / 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 them in the refrigerator or freezer until ready to use.

    Put dough into plastic bags
    ​The Spruce / Julia Hartbeck