Wonton Wrappers馄饨皮hún tún pí

Preparing wonton wrappers from scratch is not as difficult as you would think. Although a stand mixer or noodle machine may help, you can certainly make these paper-thin wrappers just by your hands. The trick is to ensure enough kneading and rest time to help the gluten relax so to make rolling out the dough easier. Once having tasted these fresh homemade versions, you will likely not want to use those store-bought wrappers anymore. Click Shanghai Pork and Vegetable Wontons for how to wrap wontons.

Yields about 40 to 50 wrappers  

  • 400g           all-purpose flour pr plain flour 中筋面粉
  • ¼ teaspoon    salt
  • 1 medium-size  egg
  • 140g          water in room temperature (You can use 180g of water if you prefer egg-free wrappers)
  • 100g                     corn starch

Method

  1.  In a large bowl, mix flour with salt and then add egg in. Stir well.

2. You should expect a very hard dough. So SLOWLY add water and keep stirring the mixture – this step is critical when dealing with a hard dough. Gradually adding water allows water is even absorbed by the flour so as to avoid a big flour lump while there is still a lot of dry flour left in the bowl.  This step takes about 3 to 4 minutes.

3.Now use your both hands to form a ball. You may adjust the amount of water a little bit based on the water absorbing capacity of your brand of flour. Stop adding water when there is no dry flour in your bowl. Again, you should expect a very hard dough.

4. Cover the dough with plastic wrap (or simple flip the mixing bowl) on the working surface and rest for 15 minutes.

5. Knead the dough again for about 5 to 6 minutes until smooth. Cover. Rest for around 30 minutes.

6. Divide the dough in half. Press on half down and roll out to a larger wrapper around 3mm in thickness. Heavily dust the working surface and the wrapper piece while rolling out.  Fold up the wrapper piece and cover with plastic or kitchen towel again for the next resting process. Finish the other half and rest both for another 45 to 60 minutes.

7. Take one of the two wrapper pieces out and divide it in half.

8. Roll each of the halves into paper-thin wrapper or as thin as you possible. Keep dusting. Then cut the large wrappers into small squares around 8cm.

9. Repeat and finish all. There will be some dough trims left on your working surface. Keep them and place them in fridge. They are perfect for making a small bowl of homemade noodle soup for your breakfast  next morning.

Tips:

  1. Dust the wrappers and then place them in a plastic bag; they can be store for a couple of days in fridge.
  2. Yes, you can surely use stand mixer or bread-maker to knead the dough and use noodle machine to flatten the dough (for step 6).

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