recipe: wonton wrappers (Hong Kong-style / Cantonese-style wonton wrappers)

When I moved out of London back into the English countryside, finding wonton wrappers was like finding a hen with teeth (more interesting / entertaining TED version) so I had to learn how to make them. Surprisingly easy; make the dough: flour, water, egg yolks & salt. Put it in the fridge for 30m, knead it for ten mins. Cut it into 4, then roll them out into squares. Dust them with cornflour, STACK THEM ON TOP OF EACH OTHER then roll the stack! 

The clever bit is rolling out ALL four sheets at the SAME TIME! Whaaa? Yep roll them all at the same time. 

Because the corn flour has no gluten it stop the sheets sticking together, and acts like a super fine lubricant powder. Once they're paper thin, get your ruler out and cut them into 9x9cm (3x3inch) squares. Stack them and use as required, you can also freeze at this point

yellow wonton wrappers

IngredientsMakes: 400g (80)

370g		wonton dough egg	(recipe below)
50g		cornflour

Method

Cut the dough into 4 and roll into squares.

Dust surface and dough w/ cornflour - lots - this stops the wrappers sticking together!

Layer on top of each other and roll until paper thin.

Cut into squares 3.5 inches / 9cm wide.

wonton dough egg

rich wonton dough - w/ egg yolk - for siu mai (shaomai / shumai), wonton dumpling, noodles etc

IngredientsMakes: 370g

300g		plain flour
155g		warm water
25g		egg yolks
2g		salt

Method

Mix water 2/3 boiling, 1/3 from cold tap - make 65C water.

Mix all ingredient into a dough until it comes together.

Wrap in greaseproof paper to a plastic bast, leave for 30m.

Take out of wrapping and knead dough for 5-10min until smooth.

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