Homemade Wonton Wrappers recipe is great for making wontons, pot stickers and steamed dumplings. Wonton can be folded in so many different ways to create such exciting shapes. The best part is that by changing up the filling, endless variations can be made to suit your palate!
Although I have always been fascinated by wontons, I must admit I was a little scared before attempting to make them. It turns out that making wonton wrappers at home is pretty simple. My homemade wonton wrappers turned out to be just perfect. They were thin, tender and mouth melting.
Just keep in mind that the prepared dough needs to be reasonably soft so that it can be rolled on a flat surface without sticking to it. What do you need to make the dough? Just some flour and corn starch which is easily available.
You may like to try our other recipes like Homemade Pizza Base and Homemade Corn Tortillas.
Yield: 30 to 40 wrappers
Prep time: 50 minutes
Total time: 95 minutes
Ingredients for Homemade Wonton Wrappers
1 cup plain flour+ more for dusting
1/2 cup of corn starch
2 teaspoon oil
Pinch of salt
1/2 cup hot water + more if required
Directions for Homemade Wonton Wrappers
- In a large bowl add flour, corn starch, salt, 1 teaspoon oil and mix.
- Slowly add in the boiling water, while stirring rapidly so the mixture turns into a soft dough.
- Now add in the rest of oil and continue kneading while it is still warm, on a lightly floured surface about 10 minutes. Cover and leave for 15 minutes.
- Again knead for 2 to 3 minutes, cover and set aside for 50 minutes for the dough to become soft and easy to roll.
- I will share two methods of rolling the wrappers-
- The first method is fast and easy—Divide the dough into two portions and make balls.
- Dust a rolling surface, place the dough ball and roll it to a thin sheet. Then cut out circles with a 4-inch cutter or something similar. Remove these circular wrappers. Dust with flour lightly and keep covered. Similarly, do for the second portion also.
1. Dust a rolling surface, place the dough ball and roll it to a thin sheet. 
2. Cut out circles with a 4-inch cutter or something similar 
3. Remove these circular wrappers. Dust with flour lightly and keep covered. - The second method is the traditional way— Shape the dough ball into a log around 3 cm in diameter. Divide the long log into small dumpling dough pieces (each around 10g). Dust each of them so they will not stick together.
- Before rolling out your dumpling wrappers, dust your working surface again. Take one piece of dough and press it to a round disc. Rotate the wrapper when moving your rolling pin. Repeat the process, rotate the wrapper-roll and rotate the wrapper-roll. The wrappers will have a thicker centre and thinner edges naturally. Dust the wrappers and keep covered. Similarly, roll all the wrappers.
Note: Homemade wrappers can be frozen. Sprinkle extra flour in between each wrapper. Place them in an air-tight plastic bag (squeeze out the air as much as possible). Defrost in the fridge then use.
