Aug
18

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Whole Wheat Wonton Wrappers – simpler than you think

Stack of homemade whole wheat wonton wrappers

Stack of homemade whole wheat wonton wrappers

Often things that appear intimidating the the uninitiated are a breeze to pull off for those that know a few tricks.  It’s that way with  so many things including many in the kitchen.  Wonton wrappers are one of these.

I think most folks who’ve eaten spring rolls, pot stickers, egg rolls or wonton soup would dismiss the idea that they could produce so thin a dough at home.

Yet, it actually extremely easy to get great results – and do so quickly – using whole wheat flour to boot!

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Rolling out wonton wrappers – it’s easy to get them thin if you are patient.

There are a couple of tricks to making the process easy.  The first, as is the case with our whole wheat bread we want to add a bit of acid – in this case white vinegar – to make the gluten stretchier.  Whole extraction flours have a lower ratio of gluten to the rest of the flour since we’ve got all of the germ and bran mixed in.

Now like the song lyrics you “can’t rush love” or was that “can’t buy love” you actually might be able to do both but you can’t rush making wonton wrappers.  A good rest is required after the first kneed to allow the gluten to strengthen – I generally prefer to make the dough, bag it in a ziplock, place it in the fridge and come back to roll it out the next day.

Now you can do all the rolling out with only a stout rolling pin, but if you have a pasta machine – and you should – this will really speed up the process.

The final secret is corn starch and the liberal application of it when rolling out the dough.  Forget flour, corn starch is it.

Now this recipe forms quite a few wrappers;about three dozen give or take,  but the great news is that the wrappers refrigerate and freeze well, so you can make a big batch and freeze what you don’t need right away for another meal – and there will be many more meals featuring these as soon as folks try them.   If you want to keep folks thinking you’re some kind of genius for mastering these I promise I won’t whisper to them how easy it really was,  then again, maybe just being willing to try something new and seemingly daugnting qualifies you as a minor genius….

Click on the post title for the full recipe.


Whole Wheat Wonton Wrappers - simpler than you think
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Whole Wheat Wonton Wrappers - simpler than you think
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Ingredients
Servings:
Instructions
  1. Blend the whole wheat flour and the salt in a large bowl
  2. Form a depression in the flour mixture and add the eggs and cup of water. Mix and add water as necessary until the dough just holds together.
  3. Kneed for about 10 minutes until the dough forms a smooth stretchy mass.
  4. Cover - I prefer putting it into a plastic bag - and put in the fridge overnight.
  5. Remove the dough from the fridge and allow the dough to return to room temperature.
  6. Divide the dough into four pieces. Take them out of the bag one at a time and roll out liberally applying corn starch to both sides. You can do this completely with a stout rolling pin but if you have a pasta machine it will make quick work of turning out very thin dough sheets.
  7. Cut the rolled out dough into pieces of the size you desire and stack them. I like wrapping my stacks in aluminum foil and refrigerating or freezing them until I need them.
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