What Are Wonton Wrappers & Why Make Them Yourself
Wonton wrappers (雲吞皮 / 云吞皮) are thin squares (or sometimes rounds) of dough used in various Asian cuisines to wrap fillings (meat, seafood, vegetables), then boiled, steamed, fried, or served in soup. They are usually simpler than full dumpling wrappers, though there are many regional variations (thinner, thicker, with egg, without, with “alkali water” / lye water for texture etc.).
Making them yourself gives you control over thickness, texture, ingredients (no additives), freshness, and often better flavor and mouthfeel. Plus, homemade wrappers often hold fillings better and don’t break as easily if you follow good technique.
Core Ingredients & Their Roles
Here are the basic building blocks of wonton wrapper dough, and how small changes affect the result.
Ingredient What It Provides Variation & Impact
Flour (all‑purpose / plain flour) Structure. Gluten gives elasticity. The type of flour influences chewiness. Using higher‑protein flour gives more chew; lower protein softer. Some recipes add wheat starch or substitute some flour for starch for more translucent / delicate wrappers. E.g. wheat starch in some recipes yields translucence.
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Water Binds, hydrates flour, creates the dough. Warm or cold, plus quantity, affects texture. More water → softer, stickier; less → stiffer dough, harder to roll thin. Some recipes use boiling water (for “hot water” dough) for special texture.
Egg / Egg whites Adds richness, colour, slightly more pliability, helps bind. Some recipes omit egg (vegan or simpler version). Using only egg white gives lighter colour/texture. RedHouseSpice adds egg whites.
Red House Spice
Salt Flavor enhancer. Also helps gluten develop slightly. Usually little salt; don’t overdo it.
Lye water / “alkaline water” (kansui / jiǎn shuǐ / 鹼水) Adds elasticity, chewiness; gives a silky texture; helps thinner wrappers hold together when cooked. Some versions use it; others not.
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Starch (cornstarch / tapioca / wheat starch) for dusting Prevents sticking, helps keep wrappers from drying out, easier handling. Use generously between layers / on surfaces. Using starch instead of flour helps avoid floury taste and gives cleaner edges.
Red House Spice
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Sift & Simmer
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Basic Recipe: from Red House Spice (“silky, slippery” version with lye water)
This is a version that includes optional lye water / egg white, giving wrappers that are strong and resilient. Use this as a base.
Red House Spice
Ingredients (yields about 40 wrappers, adjust as needed)
All‑purpose flour — about 170 g (if using 2 × egg whites weighing ~85g, flour is double their weight)
Red House Spice
Egg whites — approx 2 large egg whites (~85‑90g)
Red House Spice
Lye water (food grade) — ~ ½ teaspoon (or 1 small measure; optional, but recommended for texture)
Red House Spice
Salt — about ¼ teaspoon or as preferred
Red House Spice
Cornstarch or tapioca starch — for dusting and handling during rolling/cutting.
Red House Spice
Equipment
Mixing bowl
Plastic wrap / damp cloth
Rolling pin or pasta machine (very helpful for rolling thin & even)
Sharp knife / pizza cutter or square cutter
Starch (corn or tapioca) for dusting
Possibly a scale if you want precision
Method
Mixing the Dough
Combine flour + salt in large bowl.
Add egg whites + lye water. Mix with chopsticks / fork / spatula until flour is mostly hydrated. It will look rough.
Use your hands to bring it together into a dough. It may feel stiff or dry at first; that’s okay.
Rest
Cover with plastic wrap; let rest for ~30 minutes. Rest helps the gluten relax, making rolling easier.
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Kneading / Smoothing
After resting, knead lightly until dough is smooth and somewhat elastic. Do not over‑knead (you want elasticity, but not toughness).
Rolling / Sheet Making
Divide dough into parts (2 or more), keep unused dough covered.
Dust your work surface with starch. Flatten a piece & roll with rolling pin or pass through pasta machine starting at thicker setting and progressively thinner. Between each pass, dust with starch to prevent sticking.
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For wrappers, you want quite thin — so the wrapper becomes delicate, but still strong enough to wrap without tearing.
Cutting Wrappers
Roll into a square or rectangle. Then cut into squares, typically about 3‑inch × 3‑inch (≈ 7‑8 cm) squares; or size needed for your wonton style. Some prefer rounds or other shapes.
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Dust each wrapper individually with starch so they won’t stick together.
Storing / Make‑Ahead
Use immediately, or stack with parchment or wax paper between layers, dusted with starch.
Store in airtight container. In refrigerator: up to 1‑2 days. In freezer: many wrappers freeze well. Freeze flat, then use as needed.
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Simpler Versions (no lye water / without egg, or other recipes)
If you don’t have lye water, or prefer no‑egg, or want simpler ingredients, here are other recipes & tweaks:
Oh! Myfood‑life version: 2 cups flour, 1 egg, ~1⁄3 cup water, ½ teaspoon salt. Mix, knead, rest (~10 min), roll, cut into ~72 squares of 3½" × 3½".
ohmyfood-life.com
Whiskaffair version: Flour + salt, make well, add egg yolk, cold water gradually, knead, rest 30 min, roll as thin as possible, dust with cornstarch, freeze for up to 3 months.
Whisk Affair
Belgian Foodie version: 350g flour + boiling water + cold water + pinch salt + vegetable oil. Use hot water to adjust the dough. Useful if you want wrappers softer or warmer texture.
BELGIAN FOODIE
Pumpkin / veggie‑colored wrappers: Use pumpkin or squash puree + lye water to tint dough naturally and add subtle flavor/color. From “Sift & Simmer” version.
Sift & Simmer
Full Printable Recipe: “Silky Wonton Wrappers”
Here’s a detailed version you can follow & scale:
Yield
‑ Approx 40 wonton wrappers (3‑inch squares) using recipe below. Scale up or down as needed.
Ingredients
170 g all‑purpose flour
2 large egg whites (~85 g)
½ teaspoon lye water (optional, for texture)
¼ teaspoon salt
Cornstarch (for dusting)
Instructions
In a mixing bowl, combine flour + salt.
In a separate small bowl, prepare your egg whites + lye water; whisk lightly.
Pour liquid into flour; mix with fork / chopsticks until coarse dough forms. Use hands to bring into a rough ball.
Cover with plastic wrap; rest ~30 minutes at room temperature. Rest is essential so dough relaxes; then knead lightly until smooth and elastic (about 2‑3 minutes more).
Divide dough into two parts; keep one part covered so it doesn’t dry out.
Dust work surface with cornstarch. Flatten a dough piece into rough rectangle; begin rolling with rolling pin or pass through pasta machine:
If using pasta machine: start at thickest setting, fold/run dough a couple of times; then gradually reduce to thinner settings until wrapper sheet is thin but handleable. Dust with starch between passes.
If rolling by hand, aim to get dough as thin as you can without tearing—thinner gives more delicate wrappers (especially good for wonton soup; if frying or deep‑frying, a slightly thicker wrapper helps hold up).
Once sheet is ready, cut into squares (~3″ × 3″ or ~7‑8 cm). Dust each square with starch so they do not stick together when stacked.
Use immediately, or stack with parchment / starch between layers. Store in airtight container.
Refrigerator: use within 1‑2 days.
Freezer: wrap and freeze flat. Use within ~2 months. Defrost in fridge when needed.
Variations & Flavor / Color Twists
Pumpkin or squash puree — adds color (yellow/orange), natural flavor, nutrients. Some recipes use pumpkin puree + lye water.
Sift & Simmer
Herbs or spices in dough — e.g. a pinch of turmeric (for color), ground pepper, or even finely minced chives or scallions in some cases. Adds visual appeal.
Different shapes — squares, rounds, triangles depending on filling / folding style. Rounds useful for certain dumpling styles.
Thickness adjustments — thinner for soup wontons, slightly thicker for fried wontons or wontons that need to hold filling or frying.
Tips & Troubleshooting
To get great wrappers and avoid common pitfalls:
Issue What Causes It How to Fix / Avoid
Dough too sticky / hard to handle Too much water; dough not rested; clay dry flour variation Add water little by little; rest dough well; dust surfaces heavily with starch; use firm dough when rolling.
Dough tough / chewy unpleasantly Over‑kneading; too much flour; using strong flour without rest; too thick wrapper Knead just until smooth; rest; roll thinner; avoid too much flour on dough itself.
Wrappers tearing when filling / boiling Wrappers too thin; edges not sealed; air trapped; overfilling Seal edges well (use water or egg wash); press air out; don’t overfill; use slightly thicker wrapper for high stress.
Wrappers dry out / crack Working area too dry; dough exposed; not covering while working; too thin around edges Keep unused dough wrapped; covers damp cloth; humidity helps; work quickly; have a damp cloth over rolled sheets.
Stick together / hard to separate Not dusted with starch; stacked while moist; freezer without separation sheets Use starch dusting; layer with parchment or wax paper when stacking; in freezer freeze flat first.
Flavor bland / dough tastes just flour Need salt; maybe small egg yolk; or use lye water for more flavor; use fresher flour Adjust salt; consider egg; using lye water gives characteristic mouthfeel; don’t skip rest so dough hydrates fully.
Using the Wrappers: Cooking Methods & Folding Styles
After making wrappers, you’ll often need to wrap fillings; the wrapper quality will show in cooking. Some uses / cooking styles:
Boiling / Wonton Soup — wrappers should be tender, thin; cook for short time after floating.
Steaming — wrapper needs to hold shape; thinner still; good sealing to avoid moisture leaking.
Pan‑frying or Potsticker style — wrapper needs to have a balance: thin but enough strength to hold filling and moisture, and crisp up.
Deep frying — wrappers can be trimmed; cut slightly thicker or handle gently, as frying is harder on wrapper.
Folding styles: simple square, triangle (fold over), “purse” / “money bag” folds, envelope styles etc. Practice helps.
Make‑Ahead & Storage in Depth
Because making wrappers takes time, being able to store ahead saves lots of effort.
Make large batches: double or triple the dough; freeze extras.
Freezing wrappers: after cutting, dust with starch, stack with separation sheets (parchment, wax, or plastic food wrap), place in airtight freezer bags. Label date. Use within ~1‑2 months for best quality.
Whisk Affair
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Refrigerating: If using soon (within 1‑2 days), wrap well to prevent drying out.
Thawing frozen wrappers: Bring wrappers from freezer to fridge first; let defrost while still wrapped so moisture does not condense directly. Use quickly after thawing.
Full Example Recipe – Printable Version
Here’s a version you can write down / print:
Homemade Wonton Wrappers (“Silky Version with Optional Lye Water”)
Yields: ~40 wrappers
Prep + Rest Time: 30‑60 minutes
Active Work Time: ~20 minutes
Ingredients
170 g all‑purpose flour
~85 g egg whites (≈ 2 large egg whites)
½ teaspoon lye water (optional)
¼ teaspoon salt
Cornstarch or tapioca starch (for dusting layers)
Method
In medium bowl, combine flour + salt.
In small bowl, mix egg whites + lye water.
Pour liquid into flour; mix until dough starts forming. Then bring together by hand into rough dough.
Cover dough with plastic wrap; let rest for ~30 minutes at room temperature.
Knead lightly until smooth & elastic.
Divide into two lumps. Keep one covered while working the other.
Dust work surface with starch. Flatten dough piece, roll or run through pasta machine starting thick, working thinner with each pass. Dust with starch between passes.
Once sheet is sufficiently thin, cut into ~3‑inch squares (or desired size/shape). Dust each wrapper.
If not using immediately, stack with separation, wrap in airtight packaging. Refrigerate (1‑2 days) or freeze.
Why Some Recipes Use Lye Water / Alkaline Water
Lye water (kansui or jiǎn shuǐ) is an alkaline solution that gives wrappers more elasticity, a smoother texture, and better chew. It helps the wrapper maintain structure during boiling or in soup without becoming mushy. Used in some Chinese wonton / egg noodle / mooncake / dumpling recipes.
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It also helps with color / slightly more translucent look. But note: some people dislike the slight odor/taste if overused; recipes with lye water are optional and for those who want that texture.
Conclusion
Making your own wonton wrappers is well worth the effort. You’ll gain:
Freshness & better texture
Ability to control thickness & quality
Customization (size, color, flavor)
Better performance when cooking (less tearing, better seals, nicer mouthfeel)
With the recipes, variations, and tips above, you should be able to make wrappers that rival what you buy in stores. If you like, I can also send you a version adapted to Morocco / metric units (grams, available ingredients) so you can try locally. Want me to send that?
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