Saturday, July 23, 2011

Wonton Wrappers {Vegan}

Wonton Wrappers
Adapted from Vegan Wonton Wrappers 
  • 2 cups flour 
  • 1/2 teaspoon salt
  • 1/2 cup warm water
  • cornstarch
Mix all ingredients except cornstarch. Knead dough on surface powdered with cornstarch (flour tends to make the wrappers more tough) until smooth. Cover with a towel and let stand for 20 minutes.
Divide dough in half. Roll one half out as thin as you can and cut, with a pizza cutter into 16 3 x 3-inch squares per half (32 total). Repeat for other half of dough. If you can't get 32 that's fine. Depending on the day, sometimes I can only roll it thin enough for 24 wontons.

Store in airtight bag in fridge or freezer with cornstarch sprinkled between sheets.


  1. Can't wait to try this recipe - especially when we want to make Italian Chips But don't have store bought wonton wrappers on hand.


  2. Have you ever tried this with whole wheat flour?

  3. I haven't tried it with hard red whole wheat, but I have tried it with the whole wheat hard white flour. With that, I just had to add a bit more water. I would think even more water would be the case for standard whole wheat flour (hard red). Let me know if you try it!