Sam's Kitchen

Easy homemade wonton wrappers – they can also be used to make gyoza wrappers, dumplings or egg rolls, also perfect for deep frying or any other quirky idea you may come up with for their use.

I know, it’s so easy to buy ready-made wrappers but I take so much joy in making my own and it doesn’t really take all that long. It would most probably take me longer to get into the car, drive to the shop, browse, do the shopping, wait at the check ou ( doing it all with a toddler in tow )…. hmmm, just playing it all out in my mind makes my head dizzy. No, it is definitely easier for me to make them at home. The other upside is that there are no artificial additives or preservatives in my homemade wrappers and that is definitely of comfort.

I’m using cornflour ( cornstarch ) to dust the surface when rolling out the dough. Unlike plain flour, corn flour will keep the dough soft and pliable.

On this particular occasion, I made pork wonton soup in Asian-style stock with spiced hot chili oil. It was yum!
Recipe for this soup is to follow on my next blog post.

Ingredients

2 1/2 cups plain flour
2 eggs
1/4 cup + 1 tbsp water ( depending on the quality of the flour )
1 tsp salt
Cornflour ( cornstarch ) for dusting

Method

Sieve plain flour into a bowl of a stand mixer ( or any other mixing bowl ), add salt, mix and make a well.
Whisk eggs and 1/4 cup water in a separate bowl then pour the mixture into a well.
Mix using a mixer and a dough hook or mix by hand until it comes together and a dough has formed. ( Add more water, but only a little at a time if your dough continues to be dry, or more flour if your dough is too tacky ). The dough should be elastic.
Move the dough to a bench lightly dusted with cornflour and knead for 3-5 minutes dusting with more corn flour as needed.
Form the dough into a ball, cover and set aside for 30 minutes.Divide the dough into two or three equal pieces and shape them into balls.

Divide the dough into two or three equal pieces and shape them into balls.
Cover and set aside the spare dough balls while rolling out the first one.
On a cornflour dusted bench roll the dough into 2mm thick rectangle or square shape, dusting with more cornflour as needed.
Use a pasta machine to roll the dough if you are the lucky owner of one. If rolling by hand, using a good size rolling pin will help. Flip the dough over after a few good strokes, dust with corn flour and keep going with flipping dusting rolling till the dough is thin enough.

Use a pasta machine to roll the dough if you are the lucky owner of one. If rolling by hand, using a good size rolling pin will help. Flip the dough over after a few good strokes, dust with corn flour and keep going with flipping dusting rolling till the dough is thin enough.
Cut into palm size squares or circles for wontons and dumplings, cut bigger size squares for egg rolls.
Your  wrappers are ready to use.

Notes:

Use Pasta Tipo “00” flour if possible. It will give you a much silkier dough and will not tear as easily.
When rolling the dough it’s normal for it to shrink back.
Using cornflour for dusting will prevent your dough from becoming too stiff and will help keep it smooth at the same time preventing it from sticking.
This recipe should give you 60 or more  wonton wrappers.
To freeze the wrappers dust them generously with cornflour, stack them up, wrap in plastic and freeze in airtight container.
Defrost in the refrigerator. Or, as I normally do it, simply separate the amount you will need ( they should come off easily ) and defrost individually, it takes a few minutes for them to defrost.

Don’t be afraid to experiment and try out new cooking skills, it can be fun when having a light-hearted approach.
Happy cooking!