Homemade Wonton Wrappers

Homemade wonton wrappers are easier to make than you think and require just a handful of pantry staples. These thin and pliable sheets are perfect for creating dumplings, wontons, or pierogis’. With a little kneading and rolling, you can create fresh, customizable wrappers that are far superior to store-bought options. Make a batch today and upgrade some of dishes!

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Homemade Wonton Wrappers

Total Time45 minutes mins

Course: Appetizer, Snack

Cuisine: American, Chinese, Japanese, Mediterranean

Keyword: dumplings, wonton

Servings: 20

Equipment

• 1 silicone pastry mat
• parchment paper
• 1 biscuit cutter

Ingredients

• 2 cup All-purpose Einkorn flour
• 1 tsp Pink himalayan salt
• 1 Egg
• 1/2 cup Hot water (possibly more or less)

Instructions

• On a silicone pastry mat place flour in the center in a pile.  Sprinkle salt on top evenly. If you don't have one, use parchment paper.
• Create a well in the center of the pile and add in the egg. slowly starting mixing in the flour and water. 1/4 of the water at a time.
• Mix until desired consistency is achieved- you don't want it too sticky but also not so dry it is tough.
• Wrap in parchment paper and let rest 30 minutes.
• Split into 2 batches and begin rolling out onto pastry sheet.  Make thin- about the thickness of a quarter.
• Use a biscuit cutter or the edge of a glass to cut out.

Notes

FREEZE

• Cut 20 squares of parchment paper.
• As you roll out, place each one on a parchment paper and stack.
• Place in a freezer safe ziploc bag and freeze up to 2 months.
• Thaw

• Remove from the freezer and place in the refrigerator at least an hour and a half.
• Use like normal after this.

Swap

• Use 1 1/2 cup regular all purpose flour instead of 2 cup of einkorn flour.
• pink Himalayan salt can be swappers with sea salt.

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