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Preparation info

    • Difficulty


Appears in

Chinese Technique

By Ken Hom

Published 1981

  • About

Wonton dough is easy to make, but the commercial wontons available from Chinese groceries are so inexpensive and so thin, fresh, and well made, it doesn’t really pay to make them yourself. The wonton skins sold in supermarkets, however, tend to be too thick. If you want to make your own wonton skins, a pasta machine saves time and elbow grease. The finished skins freeze well, but wrap them tightly so that they don’t dry out.

Wontons can be filled, folded, and cooked in a variety of ways for entirely different effects. Home-filled wontons are far superior to most you’ve eaten at a restaurant.


  • 2 cups flour
  • ½ teaspoon salt
  • 1 egg
  • 1 teaspoon peanut oil
  • ½ cup cold water
  • Cornstarch for dusting


  1. Form the flour into a mound and make a well in the center. Mix the remaining ingredients and pour them into the well.

  2. Mix them with the flour.

  3. Continue to mix until they form a dough.

  4. Knead the dough until it is smooth (about 5 minutes).

  5. Work the dough through a pasta machine. Roll it through the different levels, making it thinner and thinner. Cut it into smaller lengths when they become too long to be manageable.

  6. Repeat rolling and folding to make thin sheets of dough. (Alternatively, you may roll the dough out very thin by hand.)

  7. Cut the sheets into 3-inch rectangles.

  8. Cut the rectangles into squares. Dust each one with cornstarch so that you can stack them without their sticking to each other. Refrigerate until ready to use (use within 4 days), or freeze. Makes 75 to 100 skins.