Easy Homemade Wonton Wrappers From Scratch
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There is something very satisfying about making Homemade Wonton Wrappers from scratch. It turns a pack-of-wrappers situation into a little kitchen project, and once you get into the rhythm of rolling and cutting, it moves faster than you’d think. The dough is simple, the ingredients are basic, and you end up with soft, stretchy wrappers that fold beautifully around fillings for dumplings, wontons, or even ravioli-style pockets.
You can use a rolling pin or a pasta roller, so this works whether you’re going full old-school or letting your equipment help a little. The wrappers can be stored in the fridge or freezer, which means you can make them once and then have a stack ready for soups, pan-frying, or steaming whenever the mood hits.
Why You’ll Love Homemade Wonton Wrappers
- Simple ingredient list: Just flour, egg, water, and salt, plus a basic dusting mixture you probably already have on hand.
- Soft, flexible wrappers: The dough rolls out thin and smooth, so it folds easily around fillings without cracking.
- Hand-rolled or pasta-roller friendly: Works well with either method, so you can choose how hands-on you want to be.
- Make-ahead and freezer-friendly: The wrappers store well in the fridge or freezer, so you can prep once and cook multiple meals.
- Perfect for all kinds of fillings: Use them for classic wontons, dumplings, potstickers, or even little dessert parcels.
Ingredients Needed To Make Homemade Wonton Wrappers
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- All-purpose flour
- Salt
- Egg
- Water
- Flour for dusting
- Cornstarch for dusting
Variations, Tips, and Substitutions
- Roll by hand or with a pasta roller: A rolling pin works well if you’re patient, but a pasta roller gives you evenly thin sheets with less effort.
- Aim for very thin dough: You want the dough almost translucent. Thinner dough cooks quickly and gives you delicate wrappers.
- Use the dusting mixture generously: The flour–cornstarch mix keeps wrappers from sticking to each other and to your work surface.
- Cut different sizes as needed: Smaller circles work well for wonton-style shapes, and larger ones are great for big dumplings or ravioli-style pockets.
- Keep dough covered while you work: Cover unused dough portions with plastic wrap and a towel to keep them from drying out and cracking.
How To Make Homemade Wonton Wrappers
- Mix the egg and water in a bowl until smooth.
- Add the flour and salt and mix until a dough forms, using a mixer with a paddle or your hands.
- Cover the dough with plastic wrap and a towel and let it rest.
- Knead briefly until the dough feels smooth.
- Stir together the flour and cornstarch to make your dusting mixture.
- Divide the dough into portions, keeping the unused pieces covered so they don’t dry out.
- Roll each portion very thin on a floured surface or run it through a pasta roller, thinning the setting gradually.
- Cut out rounds with a biscuit cutter.
- Dust each wrapper with the flour–cornstarch mixture and stack them with a light coating between layers.
- Use right away, refrigerate, or freeze for later.
Commonly Asked Questions
Can I use a stand mixer to make the dough?
Yes. A stand mixer with a paddle attachment can bring the dough together quickly. Once it forms a ball, finish with a short hand-knead to smooth it out.
How thin should the wrappers be?
They should be rolled very thin, almost translucent. If they’re too thick, the dough can taste heavy and take longer to cook.
Can I change the shape of the wrappers?
Yes. While rounds are traditional for some styles, you can also cut squares for wontons or rectangles for other folded shapes.
Do I need to cook the wrappers before filling them?
No. They’re meant to be used raw and then cooked with the filling by boiling, steaming, pan-frying, or simmering in soup.
How do I store homemade wonton wrappers?
Stack dusted wrappers, wrap tightly, and refrigerate for up to 2 days or freeze for longer storage. Thaw frozen wrappers in the refrigerator rather than at room temperature.
What can I fill homemade wonton wrappers with?
You can use these homemade wonton wrappers to make my Viral One-Pan Baked Dumplings (Coconut Curry, From-Scratch or Premade), where the dumplings bake right in a creamy coconut curry sauce.
Homemade Wonton Wrappers
Equipment
- Stand mixer with paddle attachment (optional)
- plastic wrap
- Clean kitchen towel
- Rolling pin or pasta roller
- Biscuit cutter (3-inch or 4-inch)
- Small bowl for dusting mixture
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 egg
- ⅔ cup water
- For Dusting
- ⅓ cup flour
- 1 tablespoon cornstarch
Instructions
- In a mixing bowl, add the egg and water. Mix until combined.
- Add the flour and salt and mix until a smooth dough forms. This can be done using a mixer with a paddle attachment or by hand.
- Cover the dough with plastic wrap and a towel and let rest for 30 minutes.
- After resting, knead the dough by hand for 3–5 minutes until smooth.
Rolling and Cutting the Dough
Dusting Mixture:
- In a small bowl, mix the flour and cornstarch together.
Rolling by Hand
- Lightly flour a work surface using the dusting mixture.
- Divide the dough into 4 portions. Keep unused portions covered to prevent drying.
- Roll the dough out until very thin, almost translucent.
- Use a 3-inch or 4-inch round cutter to cut out wrappers.
- Lightly dust each wrapper and stack, making sure flour is between each layer.
Using a Pasta Roller
- Divide the dough into 3 pieces.
- Run one piece through the pasta roller on the thickest setting.
- Reduce the setting by two and roll again.
- Continue reducing by two each time until you reach the thinnest setting.
- Lightly flour the sheet and cut into rounds using a biscuit cutter.
Notes
Storage and Freezing
- Refrigerator: Store wrapped wonton wrappers in the fridge for up to 2 days.
- Freezer: Stack wrappers with flour between each one, wrap tightly, and freeze.
- To Thaw: Thaw in the refrigerator for a few hours. Do not thaw at room temperature.
How to Use Wonton Wrappers
Brush one side lightly with water, add filling, fold, and seal for dumplings, wontons, or ravioli-style wrappers. Enjoy!Homemade wonton wrappers turn a simple dough into something really versatile and fun to work with. Once you’ve tried rolling and cutting your own, it’s easy to keep a stack ready for dumplings, wontons, and cozy soup nights.