Name: homemade asian wrappers
Prep time: 120 min
Total time: 120 min
Ingredients: 2 cups unbleached all-purpose flour; 1 large egg; 3/4 teaspoon salt; 1/2 cup water; cornstarch or arrowroot starch ((for rolling and dusting))

These homemade asian wrappers are legitimate. The real deal. I’ve often wondered if it was possible to make these guys from scratch and now I know. You can and it’s not difficult at all.

You may be wondering …why go to the trouble when you can simply buy the wrappers at the store. First of all, I love a challenge. But that’s not the main reason for me.

Now that I know how amazing these wrappers are, I can’t help but to think of the many homemade snacks that can be made from these delicious wrappers.

In case you’re new to this site, allow me to share for a moment…

It is very important to me to know that what I am offering to my loved ones is as healthy and wholesome as possible. These wrappers fit that bill. I can make them with the best possible organic non-GMO flour. One that is guaranteed to be free of toxic glyphosate.

To be sure of the quality, I always use European imported flour or – most times – heritage flour from Sunrise Flour Mill.

Let’s move on so I can show you how uncomplicated this wrapper-making process can be…

It really is this basic. You’ll need…

Unbleached all-purpose flour
Egg
Salt
Water
Cornstarch or arrowroot starch

The egg, salt and water are whisked to blend …then added to the flour.

Turn the dough onto a clean surface.
Give it a good knead for about 5 minutes.
If it continues to feel very sticky, sprinkle it with a little bit of extra flour as you go.

Return the dough to the bowl and cover with a damp towel.
Let it rest for about an hour.
That resting time will ultimately make it easier to roll out.

Divide the dough into two fairly equal portions. As you work with the first half, be sure to keep the second half covered to prevent it from drying.

As you’re rolling out and cutting the dough, DO NOT use additional flour to keep it from sticking.
At this point, extra flour would make the wrappers tough and gummy.
Instead, use cornstarch or arrowroot starch.

My thanks to the creator of this recipe, Sarah at Curious Cuisiniere, for her guidance on this.

Of course, rolling the dough into a perfect rectangle is nearly impossible. Do your best, trim off any excess to create a straight edge then save those scraps to re-roll to maximize the use of the dough. Just be sure to keep any extra dough covered until using it.

Depending on what you’ll be creating with your Homemade Asian Wrappers, the dough is cut into large squares for egg rolls or small squares for wontons & dumplings. Actually some dumplings call for round wrappers …you can easily accomplish that with a round cookie cutter. The possibilities are endless.

In fact, if you have quite a few pieces of excess dough leftover, or if you’re looking for a unique snack, consider making some wonton chips. They are super crunchy and delicious.

Check out how easy they are to make in our post titled, Yummy Hawaiian Chicken Salad.

You’ll be seeing these wrappers in my future posts. For sure. Of course, you can always choose to use the store-bought variety. But I highly recommend giving these guys a try.

homemade asian wrappers

Original recipe from Curious Cuisiniere

Make your snacks truly homemade with these versatile wrappers.

Prep Time 2 hours

Total Time 2 hours

Servings 16 - 5" egg roll wrappers or 30-3" wonton wrappers

Author Rosemary Stelmach

Ingredients

2 cups unbleached all-purpose flour
1 large egg
3/4 teaspoon salt
1/2 cup water
cornstarch or arrowroot starch (for rolling and dusting)

Instructions

Place flour into a large bowl. In a separate bowl, whisk together the egg, salt & water.
Create a well in the center of the flour and pour in the wet mixture. Mix everything together with a spatula or your hands, until the mixture begins to come together.
Turn the dough onto the counter and knead for 3 to 5 minutes. The dough should be firm but silky smooth when you are done. If your dough is too tacky as you knead it, sprinkle with a little extra flour.
Cover the dough with a damp towel and let it rest for about 1 hour. Letting the dough rest will make it easier to roll thin wrappers.
Divide the dough in half. Cover one half of the dough with your towel. Lightly dust your counter-top with cornstarch or arrowroot starch (NOT flour) and roll half of the dough as thin as you can. The rectangle should be about 20”x10” if you are cutting 5" wrappers. Or 15"x9" if you are cutting 3" wrappers.
Cut the sheet into your desired shapes. (5-inch squares are perfect for egg rolls. 3-inch squares or circles are great for wontons or dumplings.) Repeat with the remaining dough.
Use the wonton wrappers immediately or freeze them for future use.
If freezing: Stack the wrappers with a very generous dusting of cornstarch or arrowroot starch between each wrapper. Wrap the stack in plastic wrap and store in an airtight container for up to 3 months. Before using, thaw the wrappers overnight in the refrigerator.

Disclosure: Please note that some of the links above may be affiliate links, and at no additional cost to you, I will earn a small commission if you decide to make a purchase after clicking through the link. I have personally experienced all of these products, and I recommend them because I have found them to be of superior quality. We appreciate your support.