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.

Ingredients

• 2 cups flour
• 1 egg
• 1 teaspoon salt
• ⅓–½ cups water

Steps

1. Sift flour and salt into a large bowl; create a well-like indentation in the center.
2. Beat egg lightly, pour into indentation in the flour and mix well.
3. Sprinkle with cold water, wet your hands, and knead the mixture into a smooth dough.
4. Place dough in a bowl and cover with a damp cloth, refrigerate for 30 minutes to an hour.
5. 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.
6. 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.
7. Place skins on tray and cover with a damp cloth until ready to use.

More recipes with flour or eggs

Adapted from “Wonton Wrappers” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.