A wonderful summer dessert for gatherings with friends and family that uses fresh peaches. For those with a mild sweet craving, this cake is for you.
| Prep Time: | 30 mins |
| Total Time: | 30 mins |
| Servings: | 72 |
| Yield: | 72 wonton wrappers |
Ingredients
- 1 egg
- ⅓ cup water, or more as needed
- 2 cups all-purpose flour
- ½ teaspoon salt
Instructions
- Beat egg in a medium bowl. Mix in 1/3 cup water.
- Combine flour and salt in a large bowl. Create a well in the center of the flour mixture and slowly pour in egg and water. Mix well. If the mixture is too dry, increase the amount of water 1 teaspoon at a time until a pliable dough has formed.
- Knead dough on a lightly floured surface until elastic. Cut dough into two separate balls. Cover dough balls with a damp cloth for a minimum of 10 minutes.
- Cut each ball into four equal pieces. Roll the pieces into 10 1/2×10 1/2-inch squares. Then cut each square into nine 3 1/2×3 1/2-inch squares for a total of 72 wonton wrappers.
- Use in any wonton recipe.
Reviews
Made these but I used corn starch to flour the board when rolling them out which made them crisper. Love doing things like this instead buying premade
Really good. I used to make cream cheese wontons when I forgot to buy wrappers from the store. They don’t turn out quite as crispy as store bought wontons when you fry, but my family said they actually preferred these. Will use again.
Worked out nice just had to keep adding more water as the kneading went on
I fantastic recipe. I can’t get wonton wrappers where I live, so this recipe is my go to. I use it with Chef John’s potsticker recipe, and they turn out perfect every time.
Instead of struggling to roll out a large surface, I split each ball into four and rolled them out thin and trimmed the edges
Worked well for pot stickers, not for crab rangoon. Had to do a lot of tweaking to get the dough right. Not the best.
I rolled the dough out, cut in strips and fries them for my egg drop soup. These were perfect! It only took a few minutes to make and they were so easy. Definitely saving this recipe!
yesss tastes good and is easy to make
Excellent wonton dough – worked with it easily to fill vegetarian egg-rolls with home-sprouted mung beans, slivers of carrot, green beans & cabbage. Dough rolled out thinly, very forgiving / stretchy & did not tear during ‘construction ‘. Brushed with olive oil & baked – good results but next time may try trying in peanut oil.
Amazing recipe!!
Easy to make but definitely labor intensive and time-consuming. I let the dough rest 30 mins as others suggested and also left it under a damp cloth when I wasn’t working with it. Layered the cut out pieces between tea towels until I assembled my dumplings.
This recipe took *3 hours* to prep, roll, & cut the dough, not 30 minutes.
I really liked it. Was easy&fun!
Excellent recipe. Very simple. I no longer have a pasta roller, so I rolled these out the old fashioned way, with a bit of elbow grease! Even still, the outcome was great and the whole process took a little over an hour. Only hint I would add is to cut squares of parchment paper a bit larger than your wonton before you start. As you make them, they can be stacked with the parchment squares in between.
It takes a lot of work if you’re hand-rolling but worth it. I did have to add an extra 2 1/2 teaspoons of water to make it work though.
I used these for Pork Dumplings. THEY ROCKED! It was a fun boredom buster for the covid19 shutdown.
This was an easy recipe. I followed it with a couple of exceptions. 1) I neaded for 10+ minutes to increase elasticity 2) let dough rest for an hour to relax gluten 3) used plenty of cornstarch when rolling. These slight adjustments made it a lot easier to form the noodles. Oh yes, I made these entirely by hand…. No food processor, mixer or pasta press.
I made the dough in my breadmaker, using the “dough kneading function” (which does not bake the dough). I also used high-gluten bread flour to make them super chewy. We loved the results!
Love this recipe!! Easy & perfect! Thank you for sharing! I will, however, ask for a pasta roller for Christmas!! LOL!
had to add a little extra water. I suggest rolling it out very thin but made a lot and held up well.
Turned out great. I read the reviews from others who tried to make this before. I used my kitchen aid mixer which helped a ton. I had to add an extra 1/4 cup of water as the dough was very crumbly. I added 1 teaspoon of water at a time until it finally formed a dough ball. So total was 1/4 cup of water. I let the dough rest for 30 mins. Then used my kitchen aid pasta roller attachment. Saved me so much time.