If you don’t want to go out under special circumstances, if you want to eat wontons , then roll them out yourself! It’s very simple. The rolled wonton wrapper is thin and smooth, and it tastes smoother and smoother! The same method can also be used to make noodles by hand. The finished wonton wrapper is very delicious, record it, novices can also roll wonton wrapper!
What is Homemade Wonton Wrapper
The wonton wrapper is thin and transparent when cooked. Also because of the difference in thickness, equal amounts of wonton and dumplings are cooked in boiling water, and it takes less time to cook the wonton.
Wonton wrappers can be used to make many dishes, such as spring rolls, fried shrimp rolls, banana pancakes, siu mai, etc.
Homemade Wonton Wrapper Recipe
The ratio of the dough liquid to the flour is basically:
(flour + corn starch): (egg liquid + water) = 2:1
Adding a little corn starch can make the wonton skin more translucent and firm! Corn starch can also be used as hand powder to prevent stickiness.
This recipe can make 36 large wonton wrappers, because the number of wonton wrappers varies in size and thickness.
Ingredients:
| All-purpose flour (plain flour) | 180g |
| Corn starch (can be replaced by flour) | 10g |
| Water | 70g |
| Egg liquid | 25g |
Tips for Wonton Wrapper
How to store
How to make Homemade Wonton Wrapper
1. Prepare the ingredients, medium gluten flour, corn starch, egg wash, water. If you don’t have corn starch, use gluten free flour instead.
2. Mix the medium gluten flour and corn starch into a bowl, beat the eggs and mix with water and add them to the flour in batches.
3. Stir evenly with chopsticks to form a flocculent.
4. Knead the mixture into a dough without dry flour. Cover with plastic wrap and let it rise for 15 minutes. The dough will become soft after waking.
5. Knead the awake dough for a while, knead it evenly and knead it into a smooth dough.
6. Cover with plastic wrap and wake up for 15 minutes, then knead well after waking up.
7. The kneaded dough is already very soft and smooth. Divide the dough into two, wrap half of the dough in plastic wrap and continue to wake up.
8. The cut dough has no pores, indicating that it is well kneaded.
9. Sprinkle a layer of cornstarch on the countertop to prevent sticking, sprinkle more.
10. Roll out the dough: roll it from the middle to all sides, using even pressure. The more you roll the dough, the bigger and thinner it will be!
11. After waking up, the noodles are soft and malleable, and it is easy to roll them into thin skins.
12. It’s almost in this state, and it’s thinner.
13. The front is also sprinkled with a thin layer of cornstarch, and both the front and the back are sprinkled with powder to prevent sticking.
14. Fold it back and forth in a “Z” shape like this.
15. Divide it into several sections evenly with a scraper. (Be careful to be perpendicular to the edge every time when segmenting).
16. Take a section and unfold it, and it’s just such a long strip of noodles.
17. Unfold all the dough pieces, align the two sides and stack them up.
18. According to the size you need (large wonton wrapper, small wonton wrapper), cut the dough wrapper into sections to obtain the finished wonton wrapper.
19. To get a stack of 36 wonton wrappers, one meal for a family of three is definitely enough! (The number of sheets will vary).
20. If you don’t think it is thin enough, you can stack 4-6 pieces of wonton wrappers together, and then gently roll them out with a rolling pin. (It can be rolled out to be thinner, but you must pay attention to the anti-sticking powder on both sides of the wonton wrapper).
21. After rolling, it became bigger and thinner obviously!
22. Wonton wrapper is thin to translucent Generally large wonton wrappers don’t need to be so thin and translucent.
23. The silky texture definitely defeats the wonton wrappers sold outside!
24. Be careful to wrap it in a fresh-keeping bag and air-dry it carefully. Generally, it can be stored in the refrigerator for about 3 days.
25. Smooth, translucent and flawless.
26. Wontons with shepherd’s purse! ! (Big wonton wrappers don’t need to be rolled too thin).
27. Shepherd’s purse big wonton, the wonton wrapper made by yourself is delicious.
Homemade Wonton Wrapper
Ingredients
- 180 g Flour
- 10 g Corn starch
- 70 g Water
- 25 g Egg liquid
Instructions
- Prepare the ingredients, medium gluten flour, corn starch, egg wash, water. If you don't have corn starch, use gluten free flour instead.
- Mix the medium gluten flour and corn starch into a bowl, beat the eggs and mix with water and add them to the flour in batches.
- Stir evenly with chopsticks to form a flocculent.
- Knead the mixture into a dough without dry flour. Cover with plastic wrap and let it rise for 15 minutes. The dough will become soft after waking.
- Knead the awake dough for a while, knead it evenly and knead it into a smooth dough.
- Cover with plastic wrap and wake up for 15 minutes, then knead well after waking up.
- The kneaded dough is already very soft and smooth. Divide the dough into two, wrap half of the dough in plastic wrap and continue to wake up.
- The cut dough has no pores, indicating that it is well kneaded.
- Sprinkle a layer of cornstarch on the countertop to prevent sticking, sprinkle more.
- Roll out the dough: roll it from the middle to all sides, using even pressure. The more you roll the dough, the bigger and thinner it will be!
- After waking up, the noodles are soft and malleable, and it is easy to roll them into thin skins.
- It's almost in this state, and it's thinner.
- The front is also sprinkled with a thin layer of cornstarch, and both the front and the back are sprinkled with powder to prevent sticking.
- Fold it back and forth in a "Z" shape like this.
- Divide it into several sections evenly with a scraper. (Be careful to be perpendicular to the edge every time when segmenting).
- Take a section and unfold it, and it's just such a long strip of noodles.
- Unfold all the dough pieces, align the two sides and stack them up.
- According to the size you need (large wonton wrapper, small wonton wrapper), cut the dough wrapper into sections to obtain the finished wonton wrapper.
- To get a stack of 36 wonton wrappers, one meal for a family of three is definitely enough! (The number of sheets will vary).
- If you don't think it is thin enough, you can stack 4-6 pieces of wonton wrappers together, and then gently roll them out with a rolling pin. (It can be rolled out to be thinner, but you must pay attention to the anti-sticking powder on both sides of the wonton wrapper).
- After rolling, it became bigger and thinner obviously!
- Wonton wrapper is thin to translucent Generally large wonton wrappers don’t need to be so thin and translucent.
- The silky texture definitely defeats the wonton wrappers sold outside!
- Be careful to wrap it in a fresh-keeping bag and air-dry it carefully. Generally, it can be stored in the refrigerator for about 3 days.
- Smooth, translucent and flawless.
- Wontons with shepherd's purse! ! (Big wonton wrappers don't need to be rolled too thin).
- Shepherd's purse big wonton, the wonton wrapper made by yourself is delicious.
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