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How to make wonton and spring roll wrappers from scratch?

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Hi all,

this is my first post here so big hello from Croatia! :)

Does anyone have the recipe (amounts and a bit more detailed description of the ingredients) for both of these - wonton wrappers and spring roll wrappers? I can't buy these anywhere in my hometown so I'd like to make them myself from scratch.

I wish to make DimSum and for these I need the wonton wrappers (right?) and spring roll wrappers for, well, spring rolls :).

Thank you all in advance for your tips!
Alex

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  1. I don't have recipes but dim sum wrappers are not wonton skins. Dim sum skins vary according to the different dumplings. This is a recipe for one typical dim sum dumpling: har gow http://rasamalaysia.com/shrimp-dumpli...

    3 Replies
    1. re: jadec

      Guessing the wonton wrappers could be for making shu mai (shao mai)...

      I can't help too much on making these, but I believe the wonton wrappers should contain some sort of alkaline solution for texture and color, at least if you want to make the yellower style (of course, in a lot of commercial wrappers, the yellow is just from food coloring).

      I think, though, the hard part isn't going to be as much about finding out the right recipe as getting them rolled thin enough, getting them not to stick to each other, etc. Spring roll wrappers, especially, are extremely thin.

      A quick google search turns up a few ideas:
      http://chinesefood.about.com/od/dimsu...
      http://au.answers.yahoo.com/question/...
      etc.

      The wonton wrappers will probably have a little bit of chicken or duck egg in them.

      Making har gow, fen guo, and similar things may actually be a little easier, though perfecting them will be difficult.

      1. re: will47

        Thank you sincerely for a great reply!

        Yes, I was thinking of makin har gau, you read my mind. :) I didn't phrase my question correctly - I wish to make dimsum and I read that people in the US usually buy wonton wrappers to make them.

        As far as spring roll wrappers go, I watched a couple of videos on making these... doesnt seem that hard, sticky dough, folded "in hand" and sticked to the pan :)... dang, mastering anything in chinese cooking really takes major skill

        1. re: astrbac

          You should definitely read this thread.
          http://chowhound.chow.com/topics/796233 for some discussion about what dim sum is and isn't. Most important point; "dim sum" isn't one specific thing.

          Wonton wrappers are not used for har gow, and I'm pretty sure the skins always need to be made fresh. They are typically made with a kind of wheat starch (*not* wheat flour in the normal sense). There are some similar types of things which are made with rice flour instead.

          See also this thread about the ingredient.
          http://chowhound.chow.com/topics/538032

    2. Hi astrbac,
      Are you using wheat flour or rice?

      1 Reply
      1. re: Cyndigo

        You mean rice flour? I think I'll be able to procure both if necessary.

        Cheers!

      2. Won Ton wrappers are simple to make.

        You need about 1/2 cup of water, 1/2 teaspoon of salt, and one egg for every 2 cups of flour.

        It's no different than making fresh Italian style pasta. Mix everything except the flour, then create a crater with flour and pour in the wet ingredients and then incorporate and knead. Once you have a nice round mound of dough, let it rest covered with a damp (not wet) cloth for about 1 hour. Then divide in quarters (or half) and roll it out.

        For spring roll wrappers, it's essentially the same way except you use rice flour (or tapioca, or combo of both) instead of wheat flour.