When I posted my recipe for Vegan Wonton Soup the other day, I quickly found out that many of you don’t have access to vegan wonton & dumpling wrappers in your regular grocery store. This is not ok!
As a result, I suddenly felt like an evil person for posting a recipe for vegan wonton soup that many of you were not able to make. What a tease! I had to solve the problem ASAP.
Tah dah! Problem solved.
Vegan wonton & dumpling wrappers, hear me roar!
Only 4 ingredients make up these wrappers, and it’s all ingredients you most likely have on hand already. Woot! So last minute dumplings can be totally a thing.
I was actually surprised at how easy they were to make too.
All it takes is some elbow grease and a bit of patience when rolling them out, and they are quite easy. Just the way I like all my recipes!
To make vegan wonton & dumpling wrappers: add the flour, water, and salt to a food processor with a dough attachment. Or add it to a mixer with a dough hook. Or add it to a large bowl with a spoon.
I used the food processor method, because -easy- but use whatever you have, they will all work just dandy.
Mix well. The dough might look crumbly, depending on your mixing method, but it should hold together easily when pinched.
Turn the dough onto a clean work surface, and form into a ball. Cover with a clean, slightly damp tea towel (which will stop the dough from drying out), and let rest for 20 minutes.
Once rested, break the dough in half, and start your engines! …Rolling pin engines…
Or if you have a pasta machine, you can totally take a short cut and use that to roll out your dough. Just dust the dough with a bit of cornstarch so that it doesn’t stick to the machine, and roll nice and thin.
If you are using a rolling pin, like I did, you’re going to need to really get in there. The dough is not fragile like pizza dough, so you don’t have to worry too much about tearing it, you just need the patience and elbow grease to make it as thin as possible. The thinner the better. I found it easiest if I kept unsticking the dough from the counter, and flipping it over ever now and then while rolling.
When I used the wonton wrappers for dumplings later on for dinner, I ended up rolling out each circle a little more before using them to make them even thinner.
Use a large circle cookie cutter to make round wrappers, twisting the cookie cutter to cut all the way through. Or you can use a knife to cut square wrappers. Lightly dust and rub each wrapper with a bit of cornstarch so that they don’t stick together.
I tried to collect up the scrap dough and re-roll it, but I found this didn’t really work, so I decided to donate the scrap dough to the green bin gods. If you are worried about a little waste, then use the knife method to cut the wontons into squares for the least amount of scraps.
Repeat with the other half of the dough.
You can use your vegan wonton & dumpling wrappers right away, stack them and put them in an airtight container in the fridge for a couple of days, or put that airtight container in the freezer for later.
Just 4 ingredients and easy to make. All it takes is a little patience and elbow grease.
- 2 cups all-purpose flour + more for rolling
- 9 tablespoons (1/2 cup + 1 tablespoon) warm water
- 1 pinch of salt
- cornstarch for dusting
- Add the flour, water, and salt to a food processor with a dough blade, OR a mixer with a dough hook, OR to a large bowl with a spoon. If using a food processor or mixer, mix very well for a couple of minutes. The dough might look crumbly but should easily hold together when pinched. If mixing by hand, mix until the dough comes together, then turn on a clean work surface and knead for a couple of minutes.
- Turn the dough onto a clean work surface, and form into a ball. Cover with a clean, slightly damp tea towel (which will stop the dough from drying out), and let rest for 20 minutes.
- Take about 1/2 of the dough and roll out as thinly as possible. Alternatively, if you have a pasta machine, dust a small piece of dough with cornstarch, and roll out thinly. Use a large circle cookie cutter to make round wrappers, twisting the cookie cutter to cut all the way through. Or you can use a knife to cut square wrappers. Lightly dust and rub each wrapper with a bit of cornstarch so that they don’t stick together. Repeat with the other half of the dough.
You can use your vegan wonton & dumpling wrappers right away, stack them and put them in an airtight container in the fridge for a couple of days, or put that airtight container in the freezer for later.
I tried to collect up the scrap dough and re-roll it, but I found this didn’t really work, so I decided to donate the scrap dough to the green bin gods. If you are worried about a little waste, then use the knife method to cut the wontons into squares for the least amount of scraps.
Nutrition
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Bon Appetegan!
Sam.
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I just found this recipe for vegan wonton wrappers. You said you were able to purchase vegan wrappers. Do you know the name brand? I have searched the internet and cannot find any. For when you’re in a hurry and don’t have time to make them. Thanks.
Hi Tamara, the wrappers I bought were just at my local grocery store, I don’t know the brand name but they weren’t labelled as vegan, I just discovered they were vegan by reading the ingredients. Hope that helps!
Would this recipe work for your vegan baked spring rolls?
Thank you.
No, spring roll wrappers are made more like a crepe. They are almost always vegan tho, so if you want to make your own recipe you could look for one online and give it a go. Enjoy!
Sam,
What size should the size be if they are square?
Thank you very much,
Sharon
Not sure I understand the question. If you are talking about filling just make sure not to overfill them too much so there is lots of room to be sealed in.
I think she was asking the dimensions of the squares… how many inches per side on each square wrapper… right? In addition to that, how big was the diameter of your large cookie circle cutter for the round ones? Thanks.
Oh I see! You can make them as big or as small as you like. It just depends on the size of the dumplings you would like. 🙂
Can the dumplings be baked or is there a specific way to cook them?
It totally depends on what type of recipe you follow. I use these wrappers in my wonton soup recipe. 🙂
Dear Sam,
I would love to try your recipe, but do not have the time right now, is there a place you would recommend where I can find vegan wonton wrappers in Toronto? Thanks so much for your inspiring recipes!
I believe I got mine at Freshco. Enjoy!
Do you think I can use these as veggie egg roll wrappers? Just just the shape differently?
I couldn’t wait so I tried this today. They worked out great! I think I needed to roll them a little bit thinner but overall super good!
Happy you enjoyed them!
Yep! I think it should work just fine. Enjoy!
Hi,
Great recipe! Could you sub gluten free all purpose flour to make it gluten free?
Hi Akiko! I haven’t tried it as I don’t often work with gluten-free flours so I am not sure. Sorry, I can’t be more help!
How long have these lasted in the freezer for you? I was just looking into batch making these for later. Thanks.
Hi Kaitlin,
I have never frozen them myself, but I imagine they would last about a month if wrapped well. Hope that helps!
The wrappers for the wontons I used this recipe but added a cup (150g) semolina. Water was adjusted accordingly. I made them the fancy shape (tortellini some call them) but they stuck all of them. One more thing flour was used for dusting and the off cuts were used as well. Worked perfectly.
In previous recipes when the off cuts are too dry to stick I just smear them with a teeny weeny water and roll. Stuck as nobody’s business!!!!
Thanks for the recipes.
You’re most welcome, Joe!
Hmm, haven’t tried these yet but I’m wondering if a tortilla press might work instead of rolling these out? I might have to give that a try!
I haven’t tried a tortilla press, but tortillas are generally a lot thicker than these wonton skins, so if you try it, just make sure they are thin enough. Enjoy!
Hi, Dear Friend,
I have truly enjoyed your site and look forward to the emails “It Doesn’t Taste Like Chicken!” Love it. I have learned so much.
I am diabetic and was wondering if you could showcase a couple of recipes for desserts without using any sweeteners? I off sugars for over 1 1/2 years. YEAH! but once in a while, it would be nice. Thanks again and God bless, Charlene
Hi Charlene,
Yay! Thank you so much, so happy you love what I am doing. I’m really not the best a sugar-free desserts, so I would recommend checking out Chocolate Covered Katie, if you don’t know her already. I will keep it in mind for the future, however 🙂
Hi, love your blog! Could you write a recipe for vegan poutine?
Hi M. Thank you so much! That’s a great idea! I will add it to my list of recipes. Thanks 🙂
Now I need to come up with a gluten-free recipe for these beauties. I think I may have one up my sleeve!
Ooo! If you create a good one, let us know 😀
Oh thank yoi! Great timing … was going to buy some today!
Haha yay! Hope you enjoy them!
What would you add if using Gluten-Free flour? flax seed meal? or???
I’m not really an expert in gluten-free unfortunately, but you could try this recipe from another blogger. I haven’t tried it myself so I don’t know if it’s good or not.
Sam, you are my hero, i can’t wait to try this out, thank you so much for coming up with this recipe in such a short time
woohoo now i can make wanton soup with dumplings
Haha! It’s my absolute pleasure. I hope you love them Wendy 🙂
Yes! So many people have told me they can’t find vegan wonton wrappers! I will be sending everyone your way! I will also be trying this myself! Awesome idea!!! Yay!
Woohoo! So glad I could help. I hope you love them when you get a chance to making them 🙂