Homemade Wonton Wrappers
Crispy and thin wrappers. This recipe is perfect for fried or boiled wonton and shumai (chinese dumpling). Wheat starch (it is NOT the same as wheat flour) here will give the wrapper some translucence/transparent look and also produce a very white wrapper. You will find it at an Asian grocery. You can subtitute all purpose flour for wheat starch. Of course the result will be different.
Homemade Wonton Wrappers
Crispy and thin wrappers. This recipe is perfect for fried or boiled wonton and shumai (chinese dumpling). Wheat starch (it is NOT the same as wheat flour) here will give the wrapper some translucence/transparent look and also produce a very white wrapper. You will find it at an Asian grocery. You can subtitute all purpose flour for wheat starch. Of course the result will be different.
Cooking Instructions
- 1
Mix well flour, wheat starch and salt.
- 2
Add the oil to the hot water. Stir it.
- 3
Pour the mixture to the flour (add as much of the water as necessary to form a dough. Add more water than the recipe calls for if the dough is too dry. The texture should be like pie dough. So be carefull not to add too much water, it will make the wonton not crispy). Stir it with wooden spoon/fork. When it becomes together, knead the dough until elastic (doesn't stick to the hand anymore).
- 4
Round the dough, wrap it in plastic wrap. Leave at room temperature for 15 minutes.
- 5
Divide the dough into 4 - 6 parts. Turn the dough out onto a lightly floured surface and use a rolling pin to flatten the dough until the dough is thin enough to be fed through the pasta machine.
- 6
Flatten the dough using the pasta machine starting from no. 1, 2, 3, 4, 5 and then 6.
- 7
Cut the flattened dough into 4-inch squares and sprinkle some flour on both sides of the wonton wrappers to prevent the wrappers from sticking to each other.
- 8
Put the wonton wrappers into a plastic bag or airtight container as soon as possible to stop them from drying out. Store in the refrigerator or freezer until ready to use.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Homemade wonton or eggroll wrappers Homemade wonton or eggroll wrappers
Sometimes you just can't find them.
-
-
Home-made wonton soup Home-made wonton soup
Shepherd’s purse is considered as a common weed in many parts of the world. It is commonly used as food in Shanghai and the surrounding Jiangnan region, where it is stir-fried with rice cakes or serves as a part of the fillings in wontons.
-
Lard Na Made from Wonton wrapper Lard Na Made from Wonton wrapper
The non authentic version Thai noodle dish that's very delicious and best when served steaming hot. Not authentic because it's what I had in the fridge but it's still tastey! You can substitute your fav veggies.I'm horrible about measuring. Taste as you go.
-
Easy Handmade Gyoza and Wonton Skins Easy Handmade Gyoza and Wonton Skins
I learned how to make gyoza dumpling by dividing them into small portions and rolling each one out into a circle, but it's a lot of work so I created this simpler method. I think this is perfect for beginners. Handmade skins are chewy and delicious.I use 50g each of bread and cake flours, but you can just use one or the other. Make sure to dust the skins with lots of flour if you stck them. If you freeze the skins without flouring them they tend to stick together easily. If you fill the skins to form the dumplings, and line them up on plastic wrap without touching each other they will freeze nicely. Once the dumplings are frozen, you can pack them in a plastic bag. Recipe by mini
-
Loaded Wonton Soup Loaded Wonton Soup
Asian food sounds intimidating but once you acquire the pantry ingredients and understand the salty/sweet/earthy/acidic/ spicy balance, it becomes very easy.The recipe is a mix of Asian soups. I took the best of Top Ramen, Wonton soup, and Hot & Sour soup and combined it into one that I knew Ryan would approve of. I’ll have to add his seal of approval to my recipes…☑️ Ryan Approved Meal
-
Vegan tofu wontons Vegan tofu wontons
My love for asian food will never end! Threw this recipe together and have made is 3 times since. Don’t last long in my house
-
Sichuan Style Wontons Sichuan Style Wontons
Bold, spicy, and easier than you think, these Sichuan-style pork and shrimp wontons are drenched in a tangy, numbing chili sauce that’ll ruin takeout for you forever.
-
Fried Wonton with Dipping Sauce Fried Wonton with Dipping Sauce
These crispy and crunchy fried wontons are the best party food ever!!! They’ll disappear in a blink 😃 IG @jenscookingdiary
-
Crispy Chicken Wontons Crispy Chicken Wontons
#reststyleAs appetizers, crispy chicken rolls are the best to eat. Dip them in sweet chilli sauce and they taste even more delicious.
-
Impromptu Wonton Soup Impromptu Wonton Soup
I have been making this soup ever since I first started cooking.There are no tips! It can be made really easily.It will have a little bit of a firm texture...Since you can replace the wonton wrappers with gyoza skins, you can use up any leftovers you might have around. Recipe by mmmmmio -
Buffalo chicken wontons Buffalo chicken wontons
You can put almost anything in wonton wrappers. I made these tonight and filled some of the wrappers with frozen cubes of cheesecake for dessert ! You could stuff them with ingredients for Phillip cheese steak, mozzarella and pepperoni for pizza ones, sausage, egg and cheese for breakfast ones and really anything you want!
More Recipes
- Halloween spider web guacamole
- Iloka😍😍😍
- ‘Langues de Chat’ Biscuits
- Strawberry jam
- Chicken and ham corn chowder
- (Eye roast) Roast beef, potatoes, carrots slow cooker
- COCONUT JUICE (lemon kwakwa)❤❤🍻
- Veg noodles
- Chicken an Gorgonzola Sausage w/ a Fennel Apple Mustard Slaw
- Sausage Meatball Sandwich w/Balsamic Glaze
Comments