dumpling/wonton wrappers

(1 rating)
Recipe by
Jessica Hannan
Austin, TX

This are actually pretty easy to make and well worth the effort. I had a lot of fun making them!

(1 rating)
yield 40 - 50 wrappers
prep time 45 Min

Ingredients For dumpling/wonton wrappers

  • 2 c
    all purpose flour
  • 1 tsp
    salt
  • 1/2 - 3/4 c
    cold water

How To Make dumpling/wonton wrappers

  • 1
    Mix the flour and salt together.
  • 2
    Add in the 1/2 cup of water and stir to form a rough ball. If it is too dry, add the remaining water. The dough will be rough and won't hold together.
  • 3
    Sift cornstarch onto your work surface. Form the dough into a rough ball and knead for 2-3 minutes. Wrap the dough in a damp lint free/smooth kitchen towel and let rest for 20 minutes to 2 hours. I use a flour sack towel that I get wet, wring out and then "snap" several times to get the right amount of moisture.
  • 4
    After the dough has rested, cut it into 4 equal pieces. Take one, cover the rest with the damp towel. If your work surface needs more cornstarch, add it now. Roll it out into a one inch snake and cut it into 1 inch pieces. Form the pieces into balls, and roll out to either rounds or squares with a rolling pin dusted with corn starch. For wontons, make it square and leave it a little thicker....for dumpling gyoza...roll it as thin as possible. Make sure to very lightly dust them with cornstarch and stack. Cover with a corner of the damp towel. Use immediately or wrap tightly and refrigerate.
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