Go Back
–+ servings
Homemade Wonton Wrappers on a floured surface with a rolling pin.
Print Recipe
No ratings yet

Homemade Wonton Wrappers

Total Time45 minutes
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.