Wonton Wrappers

Recipe View Gather all ingredients and prepare your workspace. (5 minutes)

Recipe View In a medium bowl, whisk the egg until lightly frothy. Gradually whisk in 1/3 cup of water until well combined. (3 minutes)

Recipe View In a large bowl, whisk together the flour and salt. Create a well in the center of the dry ingredients. (2 minutes)

Recipe View Slowly pour the egg mixture into the well, mixing with a fork or your hands to incorporate the flour. If the dough is too dry and crumbly, add water, 1 teaspoon at a time, until a cohesive dough begins to form. (5 minutes)

Recipe View Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth, elastic, and no longer sticky. (10 minutes)

Recipe View Divide the dough into two equal portions. Shape each portion into a ball, cover with a damp cloth or plastic wrap, and let rest for at least 20 minutes (or up to an hour) to allow the gluten to relax. (20 minutes)

Recipe View On a lightly floured surface, roll one ball of dough into a thin (approximately 1/16-inch thick) 10 ½ x 10 ½-inch square. Use a sharp knife or pizza cutter to trim the edges and ensure a uniform shape. (10 minutes)

Recipe View Cut the square into nine smaller 3 ½ x 3 ½-inch squares. Repeat with the remaining dough ball. You should have approximately 18 wonton wrappers in total. (10 minutes)

Recipe View Stack the wonton wrappers, lightly dusting each layer with flour to prevent sticking. Use immediately or store in an airtight container in the refrigerator for up to 2 days, or freeze for longer storage.