Wonton Wrapper

When my mom makes siomai, we usually use the store-bought wrappers. My dad always complains that there was a certain taste in the store-bought wrappers he didn’t like. Because of this, we decided to try making the wrappers from scratch. It actually wasn’t that difficult especially if you have a pasta maker. You also only need a few ingredients. Needless to say, my dad was quite satisfied with the outcome of our endeavour.

Yield: When we used the pasta maker, we were able to make around 60 round wrappers that were around 2 ½ inches in diameter.

Ingredients:

2 cups flour

1 egg

¼ – 1/2 cup hot water

¾ teaspoon salt

Procedure:

In a bowl, sift the flour.

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In a separate bowl, mix the egg and salt.

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Make a well in the bowl with the flour.

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Pour the egg in the well.

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Cover it with the flour and mix a little bit.

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Add the hot water little by little and mix at each time. Be careful when you pour the water. If it has too much water it will be too sticky.

Knead until the dough becomes smooth; around 5-6 minutes.

Cover the dough with cling wrap and let it rest for 30 minutes.

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From this point on, there are two ways of creating the wrapper.

Manually:

Form the dough into a cylindrical shape.

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Divide it equally into around 12 equal parts.

I divided it into too many parts.

I divided it into too many parts.

Using a rolling pin, flatten one portion of the dough until it becomes very thin.

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Using a round cookie cutter or a metal bowl with sharp edges (in this case, I used the lid of a metal container used as a lunch box), press into the dough.

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Remove the circle shapes. Collect the dough scraps, knead and continue cutting the round shapes. Repeat until you don’t have any dough left.

wonton wrapper19wonton wrapper20

 
While you are working on one portion of the dough, remember to cover the dough so it will not dry out. Likewise, cover the round wrappers that you have already created.

wonton wrapper21

Pasta maker:

Form the dough into a cylindrical shape.

wonton wrapper15

Divide it equally into around 12 equal parts.

Using a rolling pin, flatten one portion of the dough slightly.

wonton wrapper17

Pass it through the pasta maker at around level 3 thickness before progressing gradually to the thinnest level.

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When the dough is as thin as it can be, lay it on the table and cut a round shape with a cookie cutter or a metal bowl with sharp edges.

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Make it very thin.

 

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Collect the scraps and treat it as another portion of the dough (pass through the pasta maker and cut with the cutter).

While you are working on one portion of the dough, remember to cover the dough so it will not dry out. Likewise, cover the round wrappers that you have already created.

wonton wrapper40

When storing, sprinkle the wrappers with cornstarch so they will not stick to each other.

In summary:

Ingredients:

2 cups flour

1 egg

¼ – 1/2 cup hot water

¾ teaspoon salt

Procedure:

  1. In a bowl, sift the flour.
  2. In a separate bowl, mix the egg and salt
  3. Make a well in the bowl with the flour.
  4. Pour the egg in the well. Cover it with the flour and mix a little bit.
  5. Add the hot water little by little and mix at each time. Be careful when you pour the water. If it has too much water it will be too sticky.
  6. Knead until the dough becomes smooth; around 5-6 minutes.
  7. Cover the dough with cling wrap and let it rest for 30 minutes.

Manually:

  1. Form the dough into a cylindrical shape.
  2. Divide it equally into around 12 equal parts.
  3. Using a rolling pin, flatten one portion of the dough until it becomes very thin.
  4. Using a round cookie cutter or a metal bowl with sharp edges (in this case, I used the lid of a metal container used as a lunch box), press into the dough.
  5. Remove the circle shapes. Collect the dough scraps, knead and continue cutting the round shapes. Repeat until you don’t have any dough left.

*While you are working on one portion of the dough, remember to cover the dough so it will not dry out. Likewise, cover the round wrappers that you have already created.

Pasta maker:

  1. Form the dough into a cylindrical shape.
  2. Divide it equally into around 12 equal parts.
  3. Using a rolling pin, flatten one portion of the dough slightly.
  4. Pass it through the pasta maker at around level 3 thickness before progressing gradually to the thinnest level.
  5. When the dough is as thin as it can be, lay it on the table and cut a round shape with a cookie cutter or a metal bowl with sharp edges.
  6. Collect the scraps and treat it as another portion of the dough (pass through the pasta maker and cut with the cutter).
  • While you are working on one portion of the dough, remember to cover the dough so it will not dry out. Likewise, cover the round wrappers that you have already created.

When storing, sprinkle the wrappers with cornstarch so they will not stick to each other.

 

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