Wonton Wrappers
A wonton wrapper is a thin dough used for making wontons, traditional Chinese dumplings with a square or round shape and paper-thin consistency, perfect for wrapping various fillings. In ancient Northern China, wontons were a delicacy reserved for the elite, often savored during the winter solstice and Chinese New Year celebrations. The name “wonton” comes from the Cantonese “yún tūn,” meaning “swallowing clouds,” reflecting their delicate appearance. Wontons symbolize wealth and prosperity in Chinese cuisine, and making them is a cherished family tradition passed down through generations. Today, wonton wrappers are a versatile staple in Chinese and fusion cuisines, used in dishes ranging from soups to appetizers and desserts.
Homemade wonton wrappers offer several advantages over store-bought ones. They allow for customization of thickness and flavor, ensuring a fresher taste and texture that complements homemade fillings perfectly. Additionally, making wonton wrappers at home allows you to control the ingredients, avoiding preservatives and unnecessary additives commonly found in store-bought versions. However, store-bought wonton wrappers offer convenience and save time, making them a practical choice for quick preparation without the need for extensive dough-making. This can be especially useful for busy cooks or when making smaller batches of wontons.
VISUAL
INGREDIENTS
- 4 cups All-purpose Flour
(approx. 470g)
- 2 nos. Eggs
- 1 cup Water
- ½ tsp Salt
- Cornstarch for dusting
INSTRUCTIONS
- In a large mixing bowl, beat the eggs and add the salt.
- Gradually mix in the flour using your hands or a dough hook attachment.
- Slowly add water until the dough comes together. Adjust water as needed.
- Knead the dough on a floured surface for 5 minutes until smooth and elastic.
- Cover with a damp cloth and let rest for at least 30 minutes.
- Divide the dough into four portions. Keep unused portions covered.
- Flatten a portion into a rough rectangle.
- Using a pasta roller, start on the widest setting. Feed the dough through, fold, and repeat several times.
- Gradually decrease the roller setting to achieve a thickness of about 1/16 inch.
- When the dough gets too long, cut it in half for easier handling.
- Lay the dough sheet on a cornstarch-dusted surface.
- Cut into 3-4 inch squares using a sharp knife or pizza cutter.
- Lightly dust each wonton wrapper with cornstarch and stack.
- Repeat rolling and cutting with the remaining dough portions.
- Wrap the unused wonton wrappers in plastic wrap and refrigerate for up to 2 days or freeze for up to 2 months.
- Separate them with parchment paper or plastic wrap to prevent sticking.
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Nutrition at a glance
2192kcal
CALORIES
in total
20.2g
FAT
25.9%
372mg
CHOLESTEROL
124%
1178mg
SODIUM
51.2%
407.8g
CARBOHYDRATE
148.1%
71.2g
protein
142.4%
The nutritional values on standard recommended daily intakes from the FDA for a 2000-calorie diet. Fat: 78g, Cholesterol: 300mg, Sodium: 2300mg, Carbohydrate: 275g, Protein: 50g
At The Chinese Table, we aim to provide nutritional information as a useful reference for our readers. Nevertheless, we do not claim to be professional nutritionists, and the values provided are rough approximations. The true nutritional content of a recipe can fluctuate depending on the specific brands, types of ingredients, and serving sizes utilized. Various online tools may also produce different outcomes. For more accurate nutritional details, we suggest consulting a reliable source such as the USDA FoodData Central Nutrition Calculator, which enables you to enter your precise ingredients and quantities for the most reliable information.
Hey, I'm Celeste
In our Cantonese household, we valued the tradition of preparing everything from scratch. We understood the importance of mastering the fundamental skills and techniques that are the foundation of Chinese cooking. This section captures the memories and wisdom shared across generations. It honors the timeless traditions of Chinese cuisine and offers a chance to add a personal touch to your creations.