Dumpling/Wonton Wrappers

Dumpling/wonton Wrappers Recipe

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Jessica Hannan


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


★★★★★ 1 vote

40 - 50 wrappers
45 Min


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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