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Wonton Wrappers

Wonton Wrappers


"For those of us who like to make EVERYTHING ourselves -- an original wonton wrapper recipe. Use the wonton wrappers to form tasty little dumplings stuffed with your favorite fillings."
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30 m servings 14 cals
Serving size has been adjusted!
Original recipe yields 72 servings


  • Calories:
  • 14 kcal
  • < 1%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 2.7g
  • < 1%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 3 mg
  • < 1%
  • Sodium:
  • 17 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. In a medium bowl, beat the egg. Mix in the water.
  2. In a large bowl, combine the flour and salt. Create a well in the center of the mixture and slowly pour in the egg and water. Mix well. If the mixture is too dry, increase the amount of water one teaspoon at a time until a pliable dough has formed.
  3. On a lightly floured surface, knead the dough until elastic. Cut dough into two separate balls. Cover the balls with a damp cloth for a minimum of 10 minutes.
  4. Cut each ball into four equal pieces. Roll the pieces into 10 1/2 by 10 1/2 inch squares. Cut each into nine 3 1/2 by 3 1/2 inch squares. Use in any recipe that calls for wonton wrappers.

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Read all reviews 168
  1. 201 Ratings

Most helpful positive review

I used for potstickers... YUM!!! If you are one of the unlucky rolling these out by hand, I found that rolling out each of your 4 pieces into a square smaller than recommended, cutting into 9 e...

Most helpful critical review

a five for the actual dough. a 1 for the amount of work vs. product. if you don't have a pasta maker, and you can get wrappers from the store, save your self the frustration and hours of time an...

Most helpful
Most positive
Least positive

I used for potstickers... YUM!!! If you are one of the unlucky rolling these out by hand, I found that rolling out each of your 4 pieces into a square smaller than recommended, cutting into 9 e...

Perfect every time. Made in the food processor because it decreases kneading time. Pulse to form a ball and then knead by hand for a few minutes. BE AWARE you may need to add a few drops of extr...

What a FUN and fabulous recipe!! I was sooo impressed with how these fried up! Restaurant quality indeed. One suggestion though... when working with the dough be sure to keep the extra dough ba...

This recipe is VERY hard work if you have to roll the dough out by hand (w/ a rolling pin). If you have a pasta roller machine you'll save a lot of time and effort (and might spare yourself sore...

These turned out really good. Just make sure you roll them out REALLY thin, otherwise you won't get the crispy texture.

Great recipe! And I don't even mind making them with a regular old rolling pin: it's pretty good exercise. :) The only little thing I would suggest is to make sure you use a large or extra-la...

My first attempt at making peking ravioli, and the store didn't have wonton wrappers. Luckily, I found this recipe. I didn't have much experience at making dough of any sort, but this recipe w...

I agree with others - let the dough rest for half an hour. As for rolling it out - I use a pasta machine. works like a champ. If you want thinner sheets yet, take two of the thinnest sheets and ...

They come out perfect. Just like my favorite Chinese restaurant.

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