Homemade Wrappers: Gyoza, Wonton, Spring Roll, and Fresh Lumpia
Homemade Wrappers: Gyoza, Wonton, Spring Roll, and Fresh Lumpia
Ingredients
For the Gyoza Wrappers
- 2 cups all-purpose flour
- 3/4 cup hot water
- 1/2 teaspoon salt
- as needed cornstarch, for dusting
For the Wonton Wrappers
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 egg
- 1/2 cup water, approximately
- 1/2 teaspoon salt
For the Spring Roll Wrappers
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1 cup water
For the Fresh Lumpia Wrappers
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 egg
- 1 1/4 cups water
- 1 tablespoon oil
- 1/4 teaspoon salt
Instructions
- 1
To make Gyoza Wrappers: In a large bowl, combine 2 cups of all-purpose flour and 1/2 teaspoon of salt. Gradually add 3/4 cup of hot water, mixing with a spoon or chopsticks until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Cover with plastic wrap and let rest for 30 minutes.
⏱️ 15 min
- 2
After resting, divide the gyoza dough into 4 equal pieces. Roll each piece into a log, then cut into 10-12 smaller pieces. Flatten each piece and roll out into a thin circle (about 3-4 inches in diameter) using a rolling pin, dusting with cornstarch as needed to prevent sticking. Stack the finished wrappers with cornstarch in between to prevent sticking. Repeat for all dough.
⏱️ 20 min - 3
To make Wonton Wrappers: In a large bowl, whisk together 2 cups of all-purpose flour, 2 tablespoons of cornstarch, and 1/2 teaspoon of salt. In a separate bowl, whisk the egg with 1/2 cup of water. Gradually add the wet ingredients to the dry ingredients, mixing until a stiff dough forms. You may need slightly more or less water. Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. Cover and let rest for 20 minutes.
⏱️ 15 min
- 4
After resting, divide the wonton dough into 2-3 pieces. Using a pasta machine or a rolling pin, roll out each piece of dough very thinly, aiming for a thickness of about 1/16 inch. Cut the rolled dough into squares (approximately 3x3 inches). Dust with cornstarch and stack, or use immediately.
⏱️ 20 min
- 5
To make Spring Roll Wrappers: In a medium bowl, whisk together 1 cup of all-purpose flour, 1/4 cup of cornstarch, and 1/2 teaspoon of salt. Gradually whisk in 1 cup of water until a very thin, smooth batter forms, similar to crepe batter. Ensure there are no lumps.
⏱️ 10 min
- 6
Heat a non-stick pan (about 8-10 inches) over medium-low heat. Lightly grease if necessary. Pour a small amount of batter (about 1/4 cup) into the center of the pan, immediately tilting and swirling the pan to spread the batter thinly and evenly across the bottom. Cook for 1-2 minutes until the edges start to curl and the wrapper is translucent and cooked through. Carefully peel off the wrapper and place it on a plate. Repeat with the remaining batter, stacking the wrappers with parchment paper in between to prevent sticking.
⏱️ 25 min
- 7
To make Fresh Lumpia Wrappers: In a large bowl, whisk together 1 cup of all-purpose flour, 2 tablespoons of cornstarch, and 1/4 teaspoon of salt. In a separate bowl, whisk together 1 egg, 1 1/4 cups of water, and 1 tablespoon of oil. Gradually add the wet ingredients to the dry ingredients, whisking until a smooth, thin batter forms. Let the batter rest for 15 minutes.
⏱️ 10 min
- 8
Heat a non-stick pan (about 8-10 inches) over medium-low heat. Lightly grease if necessary. Pour a small amount of batter (about 1/4 cup) into the center of the pan, immediately tilting and swirling the pan to spread the batter thinly and evenly. Cook for 1-2 minutes until the edges start to curl and the wrapper is set. Carefully peel off the wrapper and place it on a plate. Repeat with the remaining batter, stacking the wrappers with parchment paper in between to prevent sticking.
⏱️ 20 min
Kitchen Tools
Homemade Wrappers: Gyoza, Wonton, Spring Roll, and Fresh Lumpia
For the Gyoza Wrappers
- 2 cups all-purpose flour
- 3/4 cup hot water
- 1/2 teaspoon salt
- as needed cornstarch, for dusting
For the Wonton Wrappers
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 egg
- 1/2 cup water, approximately
- 1/2 teaspoon salt
For the Spring Roll Wrappers
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1 cup water
For the Fresh Lumpia Wrappers
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 egg
- 1 1/4 cups water
- 1 tablespoon oil
- 1/4 teaspoon salt
Instructions
- 1
To make Gyoza Wrappers: In a large bowl, combine 2 cups of all-purpose flour and 1/2 teaspoon of salt. Gradually add 3/4 cup of hot water, mixing with a spoon or chopsticks until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Cover with plastic wrap and let rest for 30 minutes.
⏱️ 15 min - 2
After resting, divide the gyoza dough into 4 equal pieces. Roll each piece into a log, then cut into 10-12 smaller pieces. Flatten each piece and roll out into a thin circle (about 3-4 inches in diameter) using a rolling pin, dusting with cornstarch as needed to prevent sticking. Stack the finished wrappers with cornstarch in between to prevent sticking. Repeat for all dough.
⏱️ 20 min - 3
To make Wonton Wrappers: In a large bowl, whisk together 2 cups of all-purpose flour, 2 tablespoons of cornstarch, and 1/2 teaspoon of salt. In a separate bowl, whisk the egg with 1/2 cup of water. Gradually add the wet ingredients to the dry ingredients, mixing until a stiff dough forms. You may need slightly more or less water. Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. Cover and let rest for 20 minutes.
⏱️ 15 min - 4
After resting, divide the wonton dough into 2-3 pieces. Using a pasta machine or a rolling pin, roll out each piece of dough very thinly, aiming for a thickness of about 1/16 inch. Cut the rolled dough into squares (approximately 3x3 inches). Dust with cornstarch and stack, or use immediately.
⏱️ 20 min - 5
To make Spring Roll Wrappers: In a medium bowl, whisk together 1 cup of all-purpose flour, 1/4 cup of cornstarch, and 1/2 teaspoon of salt. Gradually whisk in 1 cup of water until a very thin, smooth batter forms, similar to crepe batter. Ensure there are no lumps.
⏱️ 10 min - 6
Heat a non-stick pan (about 8-10 inches) over medium-low heat. Lightly grease if necessary. Pour a small amount of batter (about 1/4 cup) into the center of the pan, immediately tilting and swirling the pan to spread the batter thinly and evenly across the bottom. Cook for 1-2 minutes until the edges start to curl and the wrapper is translucent and cooked through. Carefully peel off the wrapper and place it on a plate. Repeat with the remaining batter, stacking the wrappers with parchment paper in between to prevent sticking.
⏱️ 25 min - 7
To make Fresh Lumpia Wrappers: In a large bowl, whisk together 1 cup of all-purpose flour, 2 tablespoons of cornstarch, and 1/4 teaspoon of salt. In a separate bowl, whisk together 1 egg, 1 1/4 cups of water, and 1 tablespoon of oil. Gradually add the wet ingredients to the dry ingredients, whisking until a smooth, thin batter forms. Let the batter rest for 15 minutes.
⏱️ 10 min - 8
Heat a non-stick pan (about 8-10 inches) over medium-low heat. Lightly grease if necessary. Pour a small amount of batter (about 1/4 cup) into the center of the pan, immediately tilting and swirling the pan to spread the batter thinly and evenly. Cook for 1-2 minutes until the edges start to curl and the wrapper is set. Carefully peel off the wrapper and place it on a plate. Repeat with the remaining batter, stacking the wrappers with parchment paper in between to prevent sticking.
⏱️ 20 min