Ahhhh wonton wrappers… I am sincerely in deep deep love with my homemade wrappers. I always have some in my freezer.
….Ok let me explain this first sentence without looking like a retard…lol
It’s just that, this dough is amazing!! You can bake it, fry it, steam it, boil it and every ways it makes something delicious! From pasta to chips, passing by spring rolls and pie cups, you can create so many goodies so this is why I’m in love with my homemade wonton wrappers. Oh and let’s not forget that they are super healthy too! Only a few calories by wrappers makes them a wise choice in a lot of recipes (no worries, I’ll be posting a few now that this recipe is live).
Nobody never really show me how to make wonton wrappers but after reading and searching online, it’s pretty much like I had special teachers showing me the recipe and technique that was going to change my kitchen forever. If you’re not already making your own, just give it a try and see how amazing they are. Don’t hesitate to make the taste test with the store bought version and you’ll see. On my side, it was a revelation 🙂 Everything is always better when it’s homemade 🙂
– INGREDIENTS –
2 cups of sifted flour
1 teaspoon of salt
1/4 + 1/2 cup of cold water
more flour for rolling
corn starch for rolling
1- In a big mixing bowl, sifted the flour. Reserve.
2- In another bowl, whisk together the egg, salt and the 1/4 cup of cold water. Reserve.
3- Make a hole in the middle of your flour and pour the egg/water mixture in the middle before mixing it gently. Add the other 1/2 cup of cold water, mix well and form a big ball of dough (see image below)
4- Knead the dough by hand for 5-6 minutes on a lightly floured surface. The dough will start sticky but will become less and less sticky as you knead so don’t cheap out on this step and do the full 5-6 minutes. The final texture should be soft, silky and obviously a bit less sticky.
5- Once the kneading is done, wrap your ball of dough in plastic wrap and let the gluten relax for 30 minutes before rolling it and create your wrappers.
6- Roll your dough on a floured surface AS THIN AS YOU CAN. Make them paper thin if you’re able to do it by hand and if not, I strongly suggest you invest in a pasta maker because it will make this step so much easier and you’ll end up with better quality wrappers in the end. No worries if you don’t have one, I made my wrappers by hand for YEARS before buying a machine and everybody liked what I made with them. It’s just now that I do have a pasta machine, I can tell you that it does make a difference because the dough get so flat and so perfect that it doesn’t shrink back on itself. I usually get to the setting 5 (that’s how thin the dough is) on my lasagna attachment for the pasta machine and add flour at each step of the way.
7- Cut the shape and size of wrapper you want (it’s usually small circles or squares, you can use a cookie cutter, a glass a pasta cutter, knife etc…) and toss them in a LOT of corn starch (this will help control the moisture and make sure your wrappers don’t merge in to one big ball of dough), stack them in mini piles before freezing them (if you’re not using them right away) and let them thaw in the fridge before use when you take them from the freezer.
That’s it, that’s all! 🙂 It’s fairly easy right? I’m telling you, once you try to make your own wonton/dumpling wrappers, you will never go back to the store bought version. They are much tastier and you can add spices to your dough and make your future creations even more tasty PLUS you’ll get a good feeling of accomplishment 🙂 It’s worth every seconds.
IMPORTANT NOTES: If you discover any black spots or mold on your wrappers, don’t use them! The flour oxide and create black spot that also become molds and it’s not something you want to eat 😛 That’s also why we want to freeze our wrappers right away if we dont use them 😉