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Homemade Wonton Wrappers

With or without eggs for different styles of wonton

by HomeNaturallyMade
Published: Last Updated on
Homemade Wonton Wrappers

Homemade wonton wrappers are exceptional to make tasty & healthy wontons at home. Depending on whether you add eggs into the dough, you can make two types of wonton wrappers, with or without eggs for different styles of wontons.

Two different homemade wonton wrappers and when to use them:

Traditional Huai Yang style “big wonton” (Da Hun Tun 大馄饨) uses wrappers containing egg. It gives you that firm bite texture.

Huai Yang style “mini wonton” (Xiao Hun Tun 小馄饨) uses wrappers that do not contain eggs to achieve a softer and slippery kind of wonton. Cantonese or Sichuan style wontons, while bigger, is similar.

If you are more interested in homemade dumpling wrappers using a pasta machine, check out here.

Huai Yang Wonton Soup {Authentic Way}
Huai Yang Wonton Soup {Authentic Way}

How to make Wonton Wrappers from scratch at home?

Homemade Wonton Wrappers Step 1: Make Thin Noodle Sheets

Let’s use egg-flour wonton wraps as the example here.

Homemade Wonton {Huai Yang Style}
Homemade Wonton {Huai Yang Style}

I use a Kitchenaid noodle attachment to roll the dough sheet.

When my husband bought this Kitchenaid stand mixer over 10 years ago, I secretly thought that was another tool we actually do not need. Yet I ended up using it several times a week, LOL.

Using various attachments, I use it to grind perfect pork for juicy & tasty wonton fillings and meatballs for delicious dishes such as Huai Yang style Lion’s Head Soup or Braised Lion’s Head.

home ground pork

I also use it to whip a tasty & healthy whipped cream.

homemade whipped cream

I didn’t even mention how easy it helps me to make all kinds of dough for breads.

OK, back to make wonton wrappers. Wonton wrappers use a much thinner sheet compared to noodles. For noodles, I typically roll the sheet to “setting 3 or 4” on the roller. My family prefers a firm bite type of noodles for Chow Mein or Yang Chun Noodle.

Follow the same steps shown in theHomemade Egg Noodles” until you have the thick egg dough sheets. Organize the dough sheet in a rectangle and about 2.5 inches wide.

egg-flour dough sheet for noodle and wonton wraps

For Huai Yang style “big wontons”, I recommend using “setting 5” or higher. The higher the number, the thinner the sheet gets.

homemade wonton wraps

Feed the sheet through the roller multiple times starting from setting 1, and then 2, so on and forth until 5 or 6. As the roller flattens the sheet along the way, the width of the sheet gradually grows to about 3-inch wide.

egg noodle dough for noodles and wonton wraps

Step 2: Cut Thin Noodle Sheets into 3-inch x 3-inch Squares

Our goal is to make 3-inch x 3-inch square wonton wrappers. Once you have the thin dough sheet that is about 3-inch wide, trim both ends off.

Measure out and cut at 3-inch intervals using a dough cutter.

homemade wonton wraps

So what do you do with the ends of the dough sheets?

We can turn them into short noodles. Attach the Kitchenaid Stand Mixer with a noodle cutter and cut & turn them into short egg noodles. These should work out great for Chicken Noodle Soup.

homemade egg noodles

Potential Variations

If you prefer regular wonton wrappers without eggs, you can reference “Homemade Noodles” to make the flour dough instead of the egg-flour dough. You can then follow the same steps to make the dough sheets and cut them into 3-inch x 3-inch wonton wrappers.

Do you like wonton soup? Make sure you check out below:

Check out “Homemade Dumpling Wrappers” to make delicious and healthy dumplings at home.

Homemade Huai Yang Wonton Wrappers

Homemade Wonton Wrappers Recipe

Yield: 4 servings
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes

Homemade wonton wrappers are exceptional to make tasty & healthy wontons at home. Depending on whether you add eggs into the dough, you can make two types of wonton wraps with or without eggs for different styles of wontons.

Ingredients

For egg wonton wrappers:

  • 495 g all-purpose flour, about 3 cups, organic preferred, plus extra 1/4 cup for dusting & coating dough later
  • 3 large eggs, cage free or organic preferred
  • 25 g avocado oil, about 2 tbsp
  • 100 g water, approximate, see note
  • 1/8 tsp salt, Himalayan pink salt or sea salt

For regular wonton wrappers:

  • 495 g all-purpose flour, about 3 cups, organic preferred, plus extra 1/4 cup for dusting & coating dough later
  • 25 g avocado oil, about 2 tbsp
  • 225 g water, room temperature, a little under 1 cup, approximate, see notes
  • 1/8 tsp salt, Himalayan pink salt or sea salt

Instructions

For Egg Wonton Wrappers:

  1. Follow the steps shown in the "Homemade Egg Noodles" until you have the thick dough sheets.
  2. Organize the dough sheet into a rectangular shape and about 2.5 inches wide. egg-flour dough sheet for noodle and wonton wraps
  3. Feed the sheet through the roller multiple times starting from setting 1, and then 2, so on and forth until 5 or 6. As the roller flattens the sheet along the way, the width of the sheet gradually grows to about 3-inch wide. egg noodle dough for noodles and wonton wraps
  4. Once you have the thin dough sheet that is about 3-inch wide, trim both ends off.
  5. Measure out and cut at 3-inch intervals using a dough cutter. homemade wonton wraps
  6. Turn dough sheet ends trimmed off into short noodles. Attach the Kitchenaid Stand Mixer with a noodle cutter and cut & turn them into short egg noodles. These should work out great for Chicken Noodle Soup.

For Reguar Wonton Wrappers:

  1. Follow steps in "Homemade Noodles" and make a smooth dough. Instead of starting making thick dough sheet right away, let the dough rest for 30 minutes. This will help make the wrapper softer and smoother.
  2. Then follow the steps until you have the thick dough sheets.
  3. The rest is same as making egg wonton wrappers.

Notes

  • For egg-flour wonton wrappers, see "homemade egg noodle from scratch" for detailed instructions on how to make the dough.
  • For regular wonton wrappers, see ""homemade noodles from scratch"" for detailed instructions on how to make the dough.
  • For wonton wrappers, the dough should be slightly softer compared to the noodles. Therefore be prepared to add additional tablespoons of water.
  • Wintertime may need additional 1 or 2 tablespoons of water compared to the summertime due to the drier climate.
  • For the dough sheets edges trimmed off, cut into short noodles. They are the perfect size for the super delicious "Chicken Noodle Soup".
  • For Huai Yang Style wonton soup, see here for a detailed guided recipe.
  • Wrappers coming out of this recipe can pair with 1 lb ground pork for wonton fillings.

Recommended Ingredients:

Shaoxing winenaturally aged soy saucelight soy sauceZhenjiang vinegararrowroot flourorganic all-purpose flournori {roasted seaweed}, avocado oilorganic cane sugarstar anise powderorganic coriander seedsorganic ginger powderHimalayan pink saltwhite peppercanola oil.

Recommended Kitchen Tools & Gadgets:

Stand mixer, with noodle making attachmentmanual pasta makerhard anodized fry-panslotted turnerdough cuttermixing bowlsbamboo spatulacompact food processorstainless steel skimmer8-Q stock potchef's knifemini whiskmini silicone spatulas.

Nutrition Information:
Yield: 8 servings Serving Size: 1
Amount Per Serving: Calories: 556Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 93mgSodium: 234mgCarbohydrates: 96gFiber: 3gSugar: 0gProtein: 16g

Nutrition calculation is provided by Nutritionix to the best knowledge per ingredients description and isn't always accurate.

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