what is wonton dough made of

Making wonton wrappers is easier than you might think! Follow this foolproof recipe to achieve the perfect look and texture.

A note on lye water

Known as Kansui/枧水, lye water is a food-grade alkaline solution used in many dishes, including ramen, mooncakes, bagels, and more. Similar to its benefits for noodles, its addition gives wonton wrappers a slippery, springy texture, ensuring they have little chance of becoming mushy once boiled.

Additionally, wrappers made with lye water stay in a better condition when frozen (they’re less likely to stick to one another when in stacks) compared to those made without it.

You can find lye water in Chinese/Asian stores. Alternatively, check out my post on how to make lye water using baking soda.

Want to skip lye water? Northern Chinese style and Shanghai-style wonton wrappers don’t contain lye water. If that’s what you’re looking for, feel free to skip it.

What are wonton wrappers

Wontons, known as 云吞 or 馄饨 in Chinese, refer to stuffed parcels made of wheat flour-based dough wrappers with savory fillings of proteins (pork, chicken, shrimp, etc.) and/or vegetables (cabbage, chives, etc.). The wrappers used for wontons are very thin squares cut from rolled-out dough sheets.

Don’t confuse them with the wrappers for Chinese dumplings (Jiaozi/饺子), which are individually rolled out into round discs that are slightly thicker and softer in texture.

Unlike dumpling wrappers, which are pretty universal across the country, wonton wrappers from different regions of China differ in many ways. Some are super thin and become translucent after cooking, while others are thicker and more robust. Some are simply made of flour and water (the same composition as dumpling dough), whereas others include egg and/or lye water in the dough for extra taste and a silky smooth texture.

Although frozen wonton wrappers can be easily found in Chinese stores, making them from scratch in your kitchen is still worthwhile. With the aid of a pasta machine, it’s much easier than you’d imagine.

Before we go through the recipe steps, here are some useful tips to bear in mind:

• Use egg whites and lye water to achieve a silky texture
• Allow the dough to rest so it becomes very easy to knead
• Frequently dust with cornstarch to prevent sticking
• Adjust the thickness and size of the wrappers as you wish
• Make a large batch and freeze for future use

As I mentioned earlier, the dough for wonton wrappers can be made with different components. After numerous tests, I’ve finally settled on a formula that produces silky, slippery wrappers that don’t tear easily.

Here is a simple list of ingredients you need:

• All-purpose flour, aka plain flour
• Egg whites
• Lye water
• Salt
• Cornstarch, for dusting

The flour to egg white ratio is 2: 1 by weight. For example, if two large egg whites measure a total of 85g, you’d need 170g of all-purpose flour. This amount makes about 40 wrappers.

Knowing this ratio, you can easily scale the recipe to make any amount you need. Also, please be aware that you may need to slightly alter the ratio, as flours from different brands can vary in their liquid absorption capacities.

Homemade Wonton Wrappers

FAQ

What dough are wontons made of?

Is wonton dough the same as pasta dough?

Is wonton dough the same as dumpling dough?

What is the filling in a wonton made of?

What are wontons made of?

Wontons, known as 云吞 or 馄饨 in Chinese, refer to stuffed parcels made of wheat flour-based dough wrappers with savory fillings of proteins (pork, chicken, shrimp, etc.) and/or vegetables (cabbage, chives, etc.). The wrappers used for wontons are very thin squares cut from rolled-out dough sheets.

Are wonton wrappers gluten free?

No, wonton wrappers are not gluten-free. In the preparation of wonton wrappers, all-purpose flour or wheat flour is used. Wheat flour and all-purpose flour has gluten in them. Those on a gluten-free diet or having gluten intolerance can replace wheat flour with gluten-free flour; there are plenty available in the market, and to prepare at home can substitute with rice flour and tapioca starch.

How do you make wonton dough?

Make the wonton dough. In a large bowl (or the bowl of a stand mixer fitted with the dough hook attachment), add the flour and salt and stir to combine. Add the beaten egg and stir well to incorporate it (it’ll be a shaggy mess at this point).

What are wonton wrappers made of?

These homemade wonton wrappers are perfectly thin, chewy, and slippery, made with just bread flour (AKA high gluten flour), water, and cornstarch. Just pair with your favorite filling and get ready for an amazing bowl of wonton soup! Why Homemade Wonton Wrappers?