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Wonton Wrappers

Everyday Food, Volume 31 April 2006

Wonton wrappers are fresh pasta sheets that are traditionally stuffed and steamed, boiled, fried, or baked. While working with the wrappers, cover the ones you aren't using with a damp towel to keep them moist because they dry out easily. Freeze unused wrappers for up to two months.

The dough is made from flour, water, and frequently eggs, so they may be off-white or pale yellow in color. They're generally available in small, thin rectangular or square sheets, stacked and wrapped in plastic.

Sometimes called "skins," wonton wrappers are often available in the produce aisle of supermarkets. Look for them next to egg-roll wrappers and tofu. Those found in Asian markets (either in the refrigerated section or in the freezer) may be more fragile than the others.

 

Comments (4)

  • kerrykochmanski 30 Jul, 2013

    I always love what you make Lucinda. These pretzels are awesome. I didn't let my first batch drain long enough after boiling. Second time was the time of colored eye contacts. These are delicious.

  • emank27 26 Jan, 2009

    I live in Maine and Cannot find wonton wrappers at my local super market! I've been dying to make homemade Chinese dumplings (or Shau Mai) After I looked repeatedly I found a recipe to make them myself following the above description. Hope this helps someone out :)

    * 1 egg
    * 3/4 teaspoon salt
    * 2 cups all-purpose flour
    * 1/3 to 1/2 cup water, as needed
    * Extra flour as needed

    Preparation:
    Lightly beat the egg with the salt. Add 1/4 cup water.

    Sift the flour into a large bowl. Make a well in the middle and add the egg and water mixture. Mix in with the flour. Add as much of the remaining water as necessary to form a dough. (Add more water than the recipe calls for if the dough is too dry).

    Form the dough into a ball and knead for about 5 minutes, or until it forms a smooth, workable dough. Cover and let rest for 30 minutes. Turn the dough out onto a lightly floured surface. Roll out until very thin, and cut into 3 1/2-inch squares. Store in a plastic bag in the refrigerator or freezer until ready to use.

  • emank27 26 Jan, 2009

    I live in Maine and Cannot find wonton wrappers at my local super market! I've been dying to make homemade Chinese dumplings (or Shau Mai) After I looked repeatedly I found a recipe to make them myself following the above description. Hope this helps someone out :)

    * 1 egg
    * 3/4 teaspoon salt
    * 2 cups all-purpose flour
    * 1/3 to 1/2 cup water, as needed
    * Extra flour as needed

    Preparation:
    Lightly beat the egg with the salt. Add 1/4 cup water.

    Sift the flour into a large bowl. Make a well in the middle and add the egg and water mixture. Mix in with the flour. Add as much of the remaining water as necessary to form a dough. (Add more water than the recipe calls for if the dough is too dry).

    Form the dough into a ball and knead for about 5 minutes, or until it forms a smooth, workable dough. Cover and let rest for 30 minutes. Turn the dough out onto a lightly floured surface. Roll out until very thin, and cut into 3 1/2-inch squares. Store in a plastic bag in the refrigerator or freezer until ready to use.

  • emank27 26 Jan, 2009

    I live in Maine and Cannot find wonton wrappers at my local super market! I've been dying to make homemade Chinese dumplings (or Shau Mai) After I looked repeatedly I found a recipe to make them myself following the above description. Hope this helps someone out :)

    * 1 egg
    * 3/4 teaspoon salt
    * 2 cups all-purpose flour
    * 1/3 to 1/2 cup water, as needed
    * Extra flour as needed

    Preparation:
    Lightly beat the egg with the salt. Add 1/4 cup water.

    Sift the flour into a large bowl. Make a well in the middle and add the egg and water mixture. Mix in with the flour. Add as much of the remaining water as necessary to form a dough. (Add more water than the recipe calls for if the dough is too dry).

    Form the dough into a ball and knead for about 5 minutes, or until it forms a smooth, workable dough. Cover and let rest for 30 minutes. Turn the dough out onto a lightly floured surface. Roll out until very thin, and cut into 3 1/2-inch squares. Store in a plastic bag in the refrigerator or freezer until ready to use.