Name: Homemade Won-Ton Wrappers: Fresh and Freezer-Ready!
Prep time: 30 min
Total time: 30 min
Yield: 16
Ingredients: 2 Cups Flour; 1 Egg, Beaten; 1 Teaspoon Salt; 1/2 Cup Ice Water

There’s nothing quite like the texture and taste of a freshly made won-ton, and it all starts with the wrapper! Skip the store-bought versions and elevate your dumpling game with this simple, four-ingredient recipe. It’s surprisingly easy, and the wrappers freeze beautifully, making it perfect for a weekend prep session.

The Shopping List

This recipe yields approximately 16-20 (6-inch) wrappers, depending on how thin you roll your dough.

Ingredient	Quantity	Notes
All-Purpose Flour	2 Cups	The foundation of your wrapper.
Egg	1	Must be beaten before adding.
Salt	1 Teaspoon	Enhances flavor and elasticity.
Ice Water	1/2 Cup	Crucial for a firm, smooth dough.

Step-by-Step Instructions

Follow these simple steps for perfectly smooth, thin won-ton skins.

Part 1: Making the Dough

Combine Dry & Wet: Place the 2 Cups of Flour into a large mixing bowl.
Add Egg: Pour in the 1 Beaten Egg and begin mixing immediately with a fork or whisk until the mixture resembles coarse crumbs.
Season: Add the 1 Teaspoon of Salt and mix well to incorporate.
Add Water: Gradually add the 1/2 Cup of Ice Water, mixing until a shaggy dough begins to form.

Part 2: Kneading & Rolling

Form the Dough: Turn the dough out onto a clean, lightly floured surface. Knead the dough vigorously until it becomes firm and smooth (about 5-7 minutes). It should spring back slightly when poked.
Rest (Optional but Recommended): Wrap the dough and let it rest for 30 minutes. This allows the gluten to relax, making it much easier to roll thin!
Roll Thin: Place the dough on a board or clean table and roll it out as thin as possible. The thinner you get it, the more delicate your final won-ton will be!

Part 3: Cutting & Storing

Cut: Using a ruler and a sharp knife or pizza cutter, cut the thin dough into 6-inch squares.
Flour & Stack: Generously flour each individual piece and then stack them neatly. This prevents them from sticking together.
Store: Wrap the entire stack tightly in wax paper. The wrappers can be refrigerated for up to 14 days.

Chef’s Tips

Go Thin! The hallmark of a great won-ton is a delicate wrapper. Don’t be afraid to roll until you can almost see through the dough.
Keep it Cold: The ice water helps control the temperature of the dough, slowing down gluten development initially and resulting in a more pliable and tear-resistant wrapper.
Freezing: For longer storage, you can freeze stacked, floured wrappers in a zip-top bag for up to 3 months. Thaw them overnight in the refrigerator before using.