Vegan Wonton Wrappers
photo by Chef_Laura
- Ready In:
- 2 cups flour (your choice)
- 1⁄2 teaspoon salt
- 1⁄2 cup warm water
- Sift together flour and salt in a bowl.
- Slowly stir in warm water - dough will be very stiff. Knead dough on floured surface till smooth, about 15 minutes. Cover with towel and let stand for 20 minutes.
- This part takes some elbow grease, be warned. Roll about a half of the dough out, as thin as you can. I'm not that strong so mine stay a little on the thick side. It should make thirty-two 3-inch squares but I'm lucky to get sixteen. Repeat for other half of dough.
- To store (if there are any leftovers, anyway) just sprinkle with cornstarch and keep in an airtight bag in the fridge or freezer.
- To make "eggless" or spring rolls just cut bigger squares, 6-8 inches or so.
- Serves: 8 servings of 4. (total of 32).
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Just what I needed! Made these so my son w/egg allergy could have wontons w/the rest of the family & we liked these wonton wrappers better than the store bought kind. My husband had to do the final rolling (some very stiff dough) but it was fun since everyone got a chance to try (3 pre-schoolers in the house) and it turned out perfect! Also easier to wrap the wontons w/this rather than the store bought ;) Thanks for sharing!
Thank you for posting the recipe. It didn't work out for me with these flour to water ratio, but I appreciate the starting point. I tweaked it by adding about 50% more water and 2Tbl of grapeseed oil. They are still challenging to roll out. I pulled a small bit, about the size of a golf ball, and rolled them out one at a time. I filled them and pan fried. They were great!
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