Reviewed: Nov. 19, 2009

These turned out great! I rolled them out slightly thicker than you normally would and used them in homemade ravioli.

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ArlenePlunkett

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: Naples, Florida, USA

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Reviewed: Oct. 30, 2009

I followed the recipe but changed the ingredients. 1) I used 100% whole wheat flour instead of all purpose 2)I used sea salt instead of regular salt 3) I used vegetarian cage free eggs instead of regular eggs 4) I fried the dough in peanut oil It was so delicious. I am using this for a pot sticker recipe but I cant stop eating them by themself. Its like a very dellicious mini pita! I am having a hard time rolling the dough so I really do recommend the significance of a flat surface (im using paper plates on top of my washing machine.

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mary8810002

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Reviewed: Oct. 29, 2009

Very good recipe. I used my pasta machine to get it rolled thin enough. The dough was very easy to work with using corn starch instead of flour for the "flouring" of the work surface and the machine. I filled as I rolled so didn't have a problem with anything sticking together. I will make this again.

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MNTYCRLO

Cooking Level: Expert

Home Town: Saint James, Missouri, USA

Living In: King George, Virginia, USA

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Reviewed: Oct. 19, 2009

This recipe was fun and simple. I loved making these wrappers and my mom liked them but I wish I could have figured out how to make mine a lot less dark.

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Ogg

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Reviewed: Oct. 12, 2009

I absolutely loved the way these turned out. I used them for Asian chicken rangoons and the flavor was great. The consistency could have been a little crunchier but that was all my fault for not frying them a little longer. They were definitely hard work and I don't plan to make them very often, but I will be excited to make them again for special occasions in the future. I've even considered using this recipe for other different types of fillings. It would make a GREAT chimichanga. My husband couldn't stop eating them.

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HannahB

Cooking Level: Intermediate

Living In: Fort Worth, Texas, USA

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Reviewed: Oct. 4, 2009

These worked great, I kept in the fridge till the next day. Easily rolled out thin, even though I used a glass. I sealed them with egg whites and they kept their shape great. Cooked up wonderfully~

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Sarahkay

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Reviewed: Sep. 29, 2009

to roll out thinly, it is imperative to use CORN FLOUR sprinkled on when rolling. i read this somewhere, maybe someone else's review, but it works a treat! when stored with flour it will just eventually get pasty and sticky (and doesn't even roll out as thinly)but corn flour is what they use when you buy them ready made. i made a lot, and put them in the freezer. corn flour. mine looked professional. it was perfect. another tip, roll out this and other pastry doughs, pie crusts etc, between a clean old bed sheet (or a pillowcase). i cut a rectangle, put the dough in the middle, fold over the cloth and use the rolling pin over it. you will be surprised. it prevents the dough from sticking to counter tops and just makes it easier in general. have fun!

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shanabug

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Reviewed: Sep. 2, 2009

This was an interesting recipe to work with. I didn't have to use extra flour to roll it out -- it didn't stick at all. Unforunatley, I found it just about impossible to roll this dough as thin as it should have been. I allowed my dough to rest for the specified ten minutes, tried to roll it out, and found that I could only roll it so thin. I kept rolling, but it never got any thinner. I used this to make pot stickers, and let's just say they wound up being a little bit of filling with a ton of dough! And, they took twice as long to cook as the dough was twice as thick as it should have been. I'd try this again, but only if I get a pasta maker first, as someone else mentioned. Overall, I found this to be just okay. They tasted fine, but the fact that they wouldn't roll out properly killed it for me.

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Wiley

Cooking Level: Intermediate

Home Town: Newport, Pennsylvania, USA

Living In: Middletown, Pennsylvania, USA

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Reviewed: Aug. 23, 2009

This Recipe is awesome! I made Jalapeno, Cream Cheese,Cheddar cheese for the adults and my husband could not stop eating these i only got to try 3 of them! I just did plain wontons for my kids they loved them! We are going to try to make pizza rolls with these! I can't wait to make egg rolls with these they look just like the egg roll wrappers my mom used and boy are they expensive at the supermarket! Who knew they were so easy to make ! These are so easy to roll out and fun to make! I'm gong to try homemade ravioli also with these! I can't wait to make wonton soup with these ! the fillings are endless for these they are definately resturant quality ! I would give this an even higher rateing if i could!

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mummy335

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Reviewed: May 7, 2009

This recipe is so good. I am allergic to crab, but LOVE crab rangoon. Most of the crab rangoon I've ever had didn't even taste like it had crab in it, so I wanted to make a crabless version. I haven't made that yet, but I did use this recipe to make home made chow mein noodles and it fried up ultra crispy and good. Then I decided to make home made egg rolls from a recipe submitted by Mendy Ling and I used store-bought egg roll wrappers and I really do believe that this recipe would have made those egg rolls even better (and they were fantastic) than they were. Thanks so much for this great recipe.

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LTLWNG

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Reviewed: Apr. 15, 2009

This recipe is wonderful! I usually don't keep any white flour in my house, only whole wheat, so I thought, "What the heck!" and I made them with all whole wheat flour! I did have to add a couple TBS extra water, but nothing much. I kneaded the door for a few minutes in my kitchenaid, and then let it rest under damp paper towel for about 30 minutes and it was very easy to roll out! I was able to get it PAPER thin with no tearing at all! I dusted them with flour to stack them, and they did not stick together at all (and they sat in a pile for about 40 minutes) Perfect! They taste wonderful and fry up nice and crisp! Thanks!

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Tara

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Reviewed: Apr. 6, 2009

It worked great for a pot sticker although it was hard to make thin. Next time I'll make it with a little more water.

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Molly C

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Reviewed: Apr. 6, 2009

I found these rather simple, the 1st time I made it rolling out was kind of a pain, making sure every surface was well floured helped the 2nd time. This made awesome cream cheese wontons, my husband loved them, definitely a staple with my chicken fried rice!

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sarahjgoo

Cooking Level: Expert

Living In: St. Cloud, Minnesota, USA

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Reviewed: Mar. 21, 2009

I rated this recipe a four because the recipe calls for way to much flour. I believe the reason people were having trouble rolling the wraps out is because the extra flour makes the dough tough. I used only 1 1/2 cups flour and the dough rolled out perfectly.

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MamaHealthNut

Cooking Level: Expert

Home Town: Charlotte, North Carolina, USA

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Reviewed: Mar. 21, 2009

Great Wonton wrapper recipe!! Makes them perfect! Also my son me likes me to cut them in strips, fry them in the deep fryer and sprinkle sugar and cinnamon on them. Yummy! Almost taste like taco bells cinnamon twists:) Oh and after cut these freeze really well!!

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Tab

Cooking Level: Intermediate

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Reviewed: Feb. 24, 2009

Fantastic recipe as is, I let it sit about 40 minutes and the dough was super easy to roll out. Thank you so much for the recipe!

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rumblebug00

Cooking Level: Intermediate

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Reviewed: Feb. 22, 2009

Thanks so much for this absolutely terrific recipe!! I've never made anything like this before and really thought it would be impossible to make these at home, but I tried the recipe and found they are actually BETTER than the chinese restaurant versions I have tried. I stuffed them with a small amount of cream cheese and sealed the edges with a little water before I deep fried them. They are great. Will definitely make these again. I LOVE them!

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**Trinity**

Cooking Level: Expert

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Reviewed: Feb. 16, 2009

Okay I have to admit I just stopped after a while. I was rolling these out by hand and the work it takes is incredible. I will only ever attempt this again with a pasta maker. The ones I made were great and the real deal but it took A LOT of time to roll out! I ended up sending my husband to the store to buy them. At just two bucks for 36 wrappers it wasnt worth my time to make by hand.

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Kangal Gal

Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA

Living In: Laconia, New Hampshire, USA

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Reviewed: Jan. 22, 2009

Great recipe. I used my Pasta roller attachment for my KA-Mixer. I must have rolled them too thin as I rolled them all the way to 10. They held together for the pot sticker filling, but when I steamed them, they didn't lift out. I read on line to only roll them to 6. I will try batches at 6, 7 & 8 this time around. It was so incredibly easy and fun to make.

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