Wonton Wrappers

Homemade wonton wrappers is an easy three-ingredient recipe using our organic Yecora 00 flour. A traditional Chinese recipe to get the family involved with adding in an assortment of fillings. Whether you choose to steam or fry there are many possibilities! Try out our take on nostalgic pizza rolls using this recipe! 

Download a printable version of the recipe here.

Wonton Wrappers 

Yield: 25-3in round wrappers

 Tools: 3-inch round biscuit or cookie cutter

Ingredients:

 600g BSM Yecora 00 flour

10g fine sea salt

300g water (boiling hot)

cornstarch (for dusting)

Method:

Combine the flour and salt in a mixing bowl. Bring the water to a soft boil and add to the flour mixture. Using a spatula, mix the dough together until it becomes a mass. Rub water onto a work surface with your hand, and place the dough mass onto the work surface. Begin to knead the dough for 5 min until a soft elastic dough has formed. The dough should look smooth and spring back when you poke a hole into the middle of the dough. Cover tightly with plastic wrap and allow to rest for 1 hr.

Dust a work surface modestly with flour, and begin to roll the dough out until it reaches ¼ inch thick. Add more flour to the work surface as you go to prevent the dough from sticking. You should be able to see the silhouette of your hand through the dough when it has reached the desired thickness of ¼ inch. Cut out rounds from the dough using the cutter, and dust the wrappers moderately on each side with cornstarch before stacking as this will prevent the wrappers from sticking. Do not skip this step or they will stick!

Wrap the wrappers tightly in plastic, and store in the fridge for up to 5 days, or freeze for up to 3 months for later use.

*These wrappers can be used for an assortment of dumplings both steamed and fried.

Find recipe here for a nostalgic take on pizza rolls for your next summer get together or kids party!