Wonton Wrappers

"I have posted this in response to a request. I have made them once, and found that they work fine. However, I usually find it easier to just buy them. Still, it's a handy recipe to have around."
photo by Pneuma photo by Pneuma
photo by Pneuma
photo by Marija P photo by Marija P
Ready In:
1hr 30mins
1 batch




  • Mix the salt and the flour.
  • In a small bowl, add 1/4 cup water to the egg and beat gently.
  • Make a well in the middle of the flour, and add the egg-water mixture.
  • Mix into the flour, adding remaining water as needed.
  • Knead the dough into a ball.
  • Keep kneading until smooth (several minutes).
  • Place the dough in a large bowl, cover with a damp cloth and let rest for 1 hour.
  • Cut the dough into quarters.
  • Place one of the quarters on a well-floured surface, and roll out with a rolling pin until very thin.
  • Cut the dough into the desired shapes (usually squares or circles).
  • If stacking, dust the wrappers lightly with flour or cornstarch to keep them from sticking together.
  • Keep cut wrappers covered with plastic wrap to keep them from drying out too much.
  • Repeat with the other quarters.
  • If not using immediately, wrap in plastic wrap and store in the refrigerator or freezer.

Questions & Replies

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  1. writerinfact
    The nutrition info says your "1 batch" yield is a single serving, at 981 point something calories, etc. Really? How many "pieces" in a batch? In an actual serving? Because I noticed that one reviewer says that your "1 batch" gave her 4 whole meals! Your batch is probably more than most families would eat in one sitting then, let alone a single person, such as me.


  1. jnf221
    I have to say this has to be one of the best... I actually have a recipe very similar... but I figured I would try this one... the only thing I did differently was I doubled the ingredients... and added about 10 drops of yellow food coloring... I added the food coloring since I have no intentions on frying my rangoons I still wanted them to have that "fried" look even though they are oven baked... as for my wontons I boiled them as usual and baked the other half... if you want to bake them instead of fry them cook them @ 425 for 7-15 minutes depending on how thin you roll them out... and spray them with butter flavored cooking spray or make a butter wash and put it on before you put whatever in the oven... i am still in the process of putting my own recipes online so if you are interested in my crab rangoon and wonton filling recipes keep checking back i am just waiting for RZ to approve them... thank you so much... for posting this... oh i also wanted to add... i rolled these out on my kitchen aid pasta roller to the thinest setting starting from 1(thickest) ending with 8 (thinest) and the wontons boil so fast but still have to let the meat cook...
  2. Carly C.
    Easy and delicious! I separate them and end up with 4 meals worth, 3 frozen and 1 to use that day. They're delicious just cut to strips and fried to add texture to anything asiany :) I've tried very similar recipes and rolling with corn starch instead of flour was the Best tip ever!
  3. Da Huz
    I used a pasta roller but otherwise this worked out great!
  4. TomatoGal
    I wanted to make pot stickers for dinner, but every recipe I found called for a package of "Wonton Wrappers". Not being a fan of prepared foods in any fashion, I searched for a recipe and came across this. These are really delicious and not at all hard to make with a pasta roller! Thanks for the great recipe.
  5. random witty name
    Thank you so much for posting this it really helped me out. I have no asian markets nearby and adore dumplings. Very easy and delicious.



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