Wonton Wrappers Recipe - Allrecipes.com
Wonton Wrappers Recipe
  • READY IN 30 mins

Wonton Wrappers

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 72 wonton squares Change Servings
  • PREP

    30 mins

    30 mins


  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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Reviews More Reviews

Most Helpful Positive Review
Aug 04, 2006

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 equal smaller squares, and then rolling each square individually to size worked best for me, and there was no problem getting them thin enough using this method. Do yourself a favor and fill each one (or have a helper do it) as you roll it out - I had a horrible time with them sticking together having put the finished wrappers in a big stack and ended up wasting most of a batch. But the few potstickers I managed to make were so good that I saved my filling for the next day and tried again. A lot of work but well worth it!

Most Helpful Critical Review
Jun 29, 2011

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 and get the pre made wrappers.

Jan 27, 2006

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 extra water to make the dough softer! Don't add too much, though, or you will have paste. Also VERY IMPORTANT to let the dough rest for at least 1/2 hour (covered) before working with it. Otherwise, your arms WILL fall off! GREAT SUGGESTION ABOUT USING THE PASTA MACHINE by another reader. DUH! I can't believe I didn't think of that! Anyway, thanks, Steven for this recipe. I live in Italy in a small town where Wonton wrappers don't exist.

Jan 25, 2004

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 balls moist under a damp towel, it will be much more pliable this way. Thanks Stephen.

Nov 09, 2004

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 arms the next morning). I only needed to add 2 tsps. of extra water. Don't be fooled into thinking you need to add a lot more water. If the dough is sticky it will stick the rolling pin... Roll it out thinly for best results!

Jan 25, 2004

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

Feb 22, 2006

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-large egg; if not you'll end up having to use more water with the dough.

Jan 25, 2004

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 was really easy and quick. And the peking ravioli came out excellent!


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

* Percent Daily Values are based on a 2,000 calorie diet.

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