The Best Wonton Wrappers
There’s something so wonderfully satisfying about making something from scratch that you’d typically grab off a store shelf—and that’s exactly how I feel about these homemade wonton wrappers. I started making them during a weeknight dinner rut when I realized I had a delicious dumpling filling prepped but no wrappers on hand. Rather than making a store run (because, let’s face it, loading kids into the car for one thing is never quick!), I decided to try my hand at homemade wrappers. And I haven’t looked back since.
These are soft, pliable, and perfectly chewy—the kind of wrapper that holds your filling just right without tearing or falling apart during cooking. Whether I’m using them for potstickers, crab rangoons, or even as a shortcut pasta dough for mini ravioli, they never disappoint. My kids love helping roll them out, and my husband—who’s typically suspicious of “homemade versions”—actually said they taste better than anything store-bought. Win!
They also freeze beautifully, which is great when you want to get ahead on prep. What I love most, though, is that they give me total control over the ingredients—no preservatives, no mystery additives. Just a few pantry staples and a bit of time. Honestly, if you’ve never tried making your own, this recipe might just become one of those “can’t believe I ever bought these” moments. Trust me, once you see how easy they are to whip up, you’ll be hooked too.
Questions I Often Get Asked About This Recipe
Can I use these wrappers for fried wontons and steamed dumplings?
Absolutely! They’re great for frying, steaming, or boiling. Just make sure to adjust the thickness depending on how you plan to use them—thinner for steaming, slightly thicker for frying.
Can I freeze homemade wonton wrappers?
Yes! Dust them lightly with cornstarch, stack, and freeze in a zip-top bag. Thaw in the fridge or at room temp before using.
Do I need a pasta roller to make these?
Not at all. While a pasta roller can help ensure uniform thickness, a rolling pin works just fine. I use mine all the time.
How do I keep the wrappers from drying out?
Cover them with a damp towel as you work and until you’re ready to use them. Dry wrappers will crack and won’t seal properly.
Can I make these gluten-free?
You can try using a gluten-free all-purpose blend, but the texture may differ. Look for a blend that includes xanthan gum for elasticity.
What You Need to Make Wonton Wrappers
Ingredients:
2 cups all-purpose flour (plus more for dusting)
1/2 teaspoon salt
1 large egg
1/3 to 1/2 cup water (start with less and add more as needed)
Cornstarch or flour, for dusting
Tools You’ll Need:
Large mixing bowl
Rolling pin or pasta roller
3½–4 inch round cutter (or knife if you prefer square wrappers)
Damp kitchen towel
Clean counter or pastry board for rolling
How to Make Wonton Wrappers
Mix the dough: In a large bowl, combine flour and salt. Make a well in the center, add the egg, and begin mixing. Slowly add water, a tablespoon at a time, until the dough comes together. It should be firm but pliable—not sticky.
Knead: Turn the dough onto a floured surface and knead for about 5–7 minutes until smooth and elastic. Cover and let it rest for 30 minutes at room temperature.
Roll and cut: Divide the dough into four portions. Roll out one portion at a time to about 1/16-inch thickness. Use a round cutter (or square if preferred) to cut wrappers.
Dust and store: Lightly dust each wrapper with cornstarch to prevent sticking. Keep covered with a damp towel while you work through the rest.
Use or store: Use immediately, refrigerate for 1–2 days, or freeze in a sealed bag for up to 2 months.
Tips for Making the Best Wonton Wrappers
Letting the dough rest is key—it makes rolling much easier and improves texture.
If you prefer square wrappers, just use a ruler and knife to cut 3½-inch squares.
Don’t skip the cornstarch dusting! It keeps your wrappers from sticking together.
If the dough feels dry while kneading, wet your hands slightly and continue working it.
For ultra-thin wrappers, try a pasta roller on the second-thinnest setting.
Reader Reviews
⭐⭐⭐⭐⭐ “These turned out beautifully! I used them for homemade pork dumplings and they held up so well during steaming. Never going back to store-bought.”
⭐⭐⭐⭐ “Really easy to make! I had to roll them a bit thinner for my liking, but otherwise perfect.”
⭐⭐⭐⭐⭐ “Such a fun recipe to do with the kids. They loved helping cut the circles. Tasted amazing in soup!”
⭐⭐⭐ “A bit tricky to get the dough right the first time. Took me a while to get the texture just right. Still worth the effort.”
⭐⭐⭐⭐⭐ “Love this recipe! Froze half the batch and used the other half for fried wontons. Both turned out great!”
Printable Recipe
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The Best Wonton Wrappers
These homemade wonton wrappers are soft, chewy, and perfect for dumplings, potstickers, or crab rangoons. Made with just a few pantry ingredients, they’re easy to roll out and freeze beautifully. Say goodbye to store-bought with this simple, foolproof recipe that works great for steaming, boiling, or frying!
Ingredients
- 2 cups all-purpose flour (plus more for dusting)
- 1/2 teaspoon salt
- 1 large egg
- 1/3 to 1/2 cup water (start with less and add more as needed)
- Cornstarch or flour, for dusting
- Tools You’ll Need:
- Large mixing bowl
- Rolling pin or pasta roller
- 3½–4 inch round cutter (or knife if you prefer square wrappers)
- Damp kitchen towel
- Clean counter or pastry board for rolling
Instructions
- Mix the dough: In a large bowl, combine flour and salt. Make a well in the center, add the egg, and begin mixing. Slowly add water, a tablespoon at a time, until the dough comes together. It should be firm but pliable—not sticky.
- Knead: Turn the dough onto a floured surface and knead for about 5–7 minutes until smooth and elastic. Cover and let it rest for 30 minutes at room temperature.
- Roll and cut: Divide the dough into four portions. Roll out one portion at a time to about 1/16-inch thickness. Use a round cutter (or square if preferred) to cut wrappers.
- Dust and store: Lightly dust each wrapper with cornstarch to prevent sticking. Keep covered with a damp towel while you work through the rest.
- Use or store: Use immediately, refrigerate for 1–2 days, or freeze in a sealed bag for up to 2 months.
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