Homemade Asian Wrappers
Homemade Asian Wrappers
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup warm water, (about 100-110°F)
- 1/4 cup cornstarch, for dusting
Instructions
- 1
In a large mixing bowl, combine the all-purpose flour and salt. Gradually add the warm water, mixing with a spoon or your hands until a shaggy dough forms.
⏱️ 3 min
- 2
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until the dough is smooth and elastic. It should be firm but pliable.
⏱️ 7 min - 3
Form the dough into a ball, place it back in the bowl, cover with plastic wrap, and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, making the dough easier to roll.
- 4
After resting, divide the dough into 12-16 equal pieces, depending on the desired size of your wrappers. Roll each piece into a small ball.
⏱️ 5 min
- 5
Lightly dust your work surface and a rolling pin with cornstarch. Take one dough ball and flatten it slightly with your hand. Roll it out into a very thin circle, about 4-6 inches in diameter, rotating the dough frequently to ensure even thickness. The thinner the better for delicate wrappers.
⏱️ 10 min
- 6
Repeat the rolling process with the remaining dough balls, stacking the finished wrappers with a generous dusting of cornstarch between each to prevent sticking. You can also use parchment paper between stacks.
⏱️ 10 min
- 7
Cook the wrappers immediately or store them. To cook, heat a non-stick skillet or griddle over medium heat. Place one wrapper in the dry skillet and cook for 15-30 seconds per side, or until small bubbles appear and the wrapper is lightly cooked through but not browned. They should remain soft and pliable.
⏱️ 15 min
- 8
Remove the cooked wrapper and place it on a plate. Cover with a clean kitchen towel to keep warm and prevent drying out while you cook the remaining wrappers.
Kitchen Tools
Nutrition Facts (per serving)
Homemade Asian Wrappers
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup warm water, (about 100-110°F)
- 1/4 cup cornstarch, for dusting
Instructions
- 1
In a large mixing bowl, combine the all-purpose flour and salt. Gradually add the warm water, mixing with a spoon or your hands until a shaggy dough forms.
⏱️ 3 min - 2
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until the dough is smooth and elastic. It should be firm but pliable.
⏱️ 7 min - 3
Form the dough into a ball, place it back in the bowl, cover with plastic wrap, and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, making the dough easier to roll.
- 4
After resting, divide the dough into 12-16 equal pieces, depending on the desired size of your wrappers. Roll each piece into a small ball.
⏱️ 5 min - 5
Lightly dust your work surface and a rolling pin with cornstarch. Take one dough ball and flatten it slightly with your hand. Roll it out into a very thin circle, about 4-6 inches in diameter, rotating the dough frequently to ensure even thickness. The thinner the better for delicate wrappers.
⏱️ 10 min - 6
Repeat the rolling process with the remaining dough balls, stacking the finished wrappers with a generous dusting of cornstarch between each to prevent sticking. You can also use parchment paper between stacks.
⏱️ 10 min - 7
Cook the wrappers immediately or store them. To cook, heat a non-stick skillet or griddle over medium heat. Place one wrapper in the dry skillet and cook for 15-30 seconds per side, or until small bubbles appear and the wrapper is lightly cooked through but not browned. They should remain soft and pliable.
⏱️ 15 min - 8
Remove the cooked wrapper and place it on a plate. Cover with a clean kitchen towel to keep warm and prevent drying out while you cook the remaining wrappers.