If you already make your own pasta, homemade wonton wrappers are a cinch! Then add pork and prawn filling to make delicious dumplings.
Here we go today, making wontons from scratch. I mean the wrappers and everything! And yes, when you're in a pinch or not confident, you can certainly pick up a package of wrappers in the produce department. But this is a great skill to have!
It's not much different than Ricotta Ravioli from scratch. In fact, I might have to try making the wrappers the same way as ravioli! Let me know if you do it. You can also get more practice rolling out dough with my Sourdough Discard Tortillas.
Key Ingredients
Protein - I like ground pork and prawns. Feel free to sub in ground poultry if you don't do pork!
Water Chestnuts - These are one of our favourite ingredients in Chinese cuisine so we make sure and include them.
Wrappers - Please make your own! They are easy to get the hang of and then you know exactly what is in them.
How to Make Wontons From Scratch
***See recipe card below for precise measurements and instructions.***
Step 1: Chop up the filling ingredients and combine well. Set aside.
Step 2: Mix up dough until it comes together and split in half.
Step 3: Split one half into four parts. Keep dough covered at all times.
Step 4: Roll out extra thin.
Step 5: Split the dough into 4 squares, and have cornstarch water at the ready.
Step 6: Place filling in the centre and fold in half (triangle).
Step 7: Fold in both corners like an envelope.
Step 8: Pan fry until golden on all sides and rest on paper towels while you make the rest.
FAQs
These are perfect for freezing! Once you get the hang of it, you can absolutely double or more this recipe. Freeze on parchment on a baking sheet for several hours, and then you can toss them in a bag and they won't stick together too badly. They will need lower heat and just a little more time to cook through than from fresh.
If you don't eat pork, feel free to give ground chicken a try. You could also try finely shredded carrots. You definitely don't want super hard ingredients because we aren't cooking for very long for them to soften up.
I get about 32 since we're dividing the dough in half then in fourths and fourths! You can save the scraps from squaring up your rolled out dough to see if you can squeeze out a couple extra.
If you have more filling than wrappers, just toss it in the skillet after you've fried up all of the wontons. It's great for serving alongside, or save it for lunch the next day with some rice or noodles.
Photos by Dante from Shire by the Sea
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Wontons with Homemade Wrappers
Ingredients
Wrappers:
- 2 cups organic all-purpose flour
- ⅓ cup water
- ½ teaspoons salt
- 1 large egg
Filling:
- 1 lb ground pork
- ½ cup sliced green onions
- ½ pound prawn peeled and deveined
- 10 - 12 sliced water chestnuts
- 2 tablespoons grated fresh ginger
- 1 tablespoon soy sauce
- 1 teaspoon salt
- ½ cup water
- 1 teaspoon corn starch
- Oil for frying
Instructions
Dough:
- Beat egg in small mixing bowl. Add water.
- In large mixing bowl add flour and make a well in the center. Add egg mixture into well and mix well from the outside in. Add little bits of water if needed until an elastic dough is formed.
- Knead dough until pliable and form into a smooth ball. Divide dough into two and round out into balls then spray with oil and cover with plastic wrap. Set aside for at least ½ hour or refrigerate for later use.
Wontons:
- In a small bowl, mix cornstarch and water (for sealing wontons).
- Chop prawns and water chestnuts, and add all filling ingredients to a bowl. Mix well until combined.
- Unwrap 1 dough ball, and cut into 4 even pieces on oiled surface. Wrap 3 pieces in the plastic and place one on oiled surface.
- Roll out piece until it is about 3 mm thick. Cut off edges to an 8x8 inch square and keep extra dough cuttings for extra wontons if desired.
- Cut square into 4 even pieces.
- Add heaping tablespoon of filling in the center of each quarter. Fold dough over to form a triangle and seal edges with cornstarch water. Make sure that the air is sealed out as much as possible. Fold edges of triangle over and tuck into an envelope like shape and seal again with cornstarch water.
- Heat large skillet with oil/fat on low/medium heat and add 4 wontons at a time. Flip immediately to coat both surfaces with the heated oil. Flip each one again a few times for a few minutes until starting to turn a light golden brown.
- Gently scoop out each wonton and place on a plate with paper towels to catch excess oil.
- Repeat wrapping and cooking until all wrappers are used up. Refrigerate any remaining filling or cook after the won tons are finished and eat alongside.
- Eat won tons after cooling a few minutes and serve with your favourite Asian dipping sauce.
Notes
- Refrigerate leftover wontons for up to 3 days. Gently reheat in a skillet.
- You can freeze raw assembled wontons for a later date.
- Feel free to use poultry if you don't eat pork.
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