4.92 from 12 votes
Vegan Wonton & Dumpling Wrappers
Prep Time
30 mins
Total Time
30 mins

Just 4 ingredients and easy to make. All it takes is a little patience and elbow grease. 

Course: Side Dish
Cuisine: Chinese, Japanese
Servings: 30 wrappers
Calories: 22 kcal
Author: Sam Turnbull • It Doesn't Taste Like Chicken
  • 2 cups all-purpose flour + more for rolling
  • 9 tablespoons (1/2 cup + 1 tablespoon) warm water
  • 1 pinch of salt
  • cornstarch for dusting
  1. 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.
  2. 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.
  3. 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.
Recipe Notes

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.