Grains & Rice

Wonton Wrapper

Thin square wheat-and-egg sheets for wrapping dumplings, wontons and crispy snacks.

Wonton wrappers are thin, square sheets of wheat dough, usually enriched with egg, used across Chinese cooking. They are folded around savory fillings to make wontons and fried dumplings, or cut and fried into crisp strips. Sold fresh or frozen, they should be kept covered to stop them drying out before use.

Wonton wrappers are thin, unleavened sheets made from wheat flour and egg that form the delicate envelope for a wide range of filled preparations. Their egg content gives cooked wrappers a faint yellow color and a tender, slightly elastic quality that distinguishes them from other thin doughs. The standard square shape—typically 3½ to 4 inches—sizes a single portion and allows for the classic folded-and-pinched edges that identify wontons and potstickers. The wrapper tradition developed across different regions of China, with northern Chinese cuisines contributing the foundational thin-dough technique and Cantonese cooking establishing wontons as a definitive dim sum and soup staple. The key to working with wrappers lies in understanding their behavior: raw wrappers are brittle when dry but become pliable and cooperative when handled quickly with damp hands or a moistened edge. Fresh or frozen wrappers outperform dried versions in most applications, though all three forms have their place depending on availability and intended use.

Measured in: piece
Storage: Fridge

Allergens

GlutenEgg

Types & varieties

Square Wonton Wrappers

Most common standard; 3½ to 4 inch squares, all-purpose for most recipes

Round Wonton Wrappers

Less common; pre-formed circles for different dumpling styles

Fresh Refrigerated

Found in supermarket refrigerated section; most pliable and best for delicate folding work

Frozen Block Wrappers

Frozen in stacks; thaw in refrigerator overnight before use

Dried Shelf-Stable Wrappers

Found in Asian grocery stores; require brief dampening or soaking before folding

Thin Wonton Skins

More translucent; best for fried wontons and crispy applications

Egg-Free / Vegan Wrappers

Made without eggs; slightly different texture but functional for most uses

Common uses

Hong You Chao Shou (Sichuan-style red oil wontons)Cantonese Wonton SoupFried Wontons with pork, shrimp, cream cheese, or crab fillingsPan-fried or steamed dumplings using square wrappersSpring rolls and egg rolls (thinner varieties)Ravioli-style filled pasta in Western preparationsCrispy wonton cups for hors d'oeuvres and canapésBaked wonton chips or cupsWonton lasagna or layered casserole dishesPork or shrimp filled dim sum appetizers

Tips & pitfalls

Keep wrappers covered with a damp kitchen towel at all times; they dry out and become brittle within minutes of exposure to air.
Work in small batches: remove 8–10 wrappers at a time, re-cover the rest, and return unused portions to the refrigerator promptly.
For a secure seal, use your fingertip or a small brush to dampen the edges with water or beaten egg white before pressing firmly together.
Do not overfill: 1–2 teaspoons of filling maximum for standard 3½ inch wrappers. Overfilling causes tearing and burst wrappers during cooking.
If a wrapper tears during filling, pinch the tear closed before sealing; or discard it and use a fresh wrapper.
To prevent sticking during storage, dust lightly with cornstarch or rice flour between layers.
For fried wontons, brush or spray oil on the finished pieces before air frying or deep frying for maximum crispiness.
When making wontons for soup, seal very tightly to prevent broth from leaking into the filling.
Frozen wrappers should thaw slowly in refrigeration overnight; do not rush thawing at room temperature as condensation makes them gummy.
Expired or dried-out wrappers can be briefly dampened with water to restore some pliability, though fresh is always preferable.

Nutrition

291kcal

Energy

1218 kJ · per 100 g

Where the calories come from

Protein 14%Carbs 81%Fat 5%

Protein

9.8g

20% DV

Carbs

57.9g

21% DV

Fat

1.5g

2% DV

Fiber

1.8g

6% DV

Sodium

572mg

25% DV

Notable micronutrients

Selenium51% DV

Thiamin (B1)43% DV

Niacin (B3)34% DV

Riboflavin (B2)29% DV

Folate22% DV

Iron19% DV

Source · USDA FoodData Central · Wonton wrappers (includes egg roll wrappers)

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In the shops

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Good to know

Main Ingredients: Wheat flour, eggs, water, salt (some varieties include oil)
Typical Size: 3½ to 4 inch square (approximately 8.5–10 cm)
Thickness: Thin to medium-thin; thinner than dumpling wrappers
Common Forms: Fresh (refrigerated), frozen, and dried shelf-stable
Egg Content: Traditional wrappers contain egg; egg-free/vegan versions available
Gluten: Contains gluten (wheat flour base)
Refrigerated Fresh Shelf Life: 1 week in original packaging
Frozen Shelf Life: 6 months or longer in sealed freezer bag
Dried Shelf Life: 6–12 months in cool, dry storage
Typical Yield: One 12-oz package contains approximately 40–50 wrappers

Substitutes

Gyoza / Dumpling Wrappers — Round and slightly thicker; acceptable for potstickers and steamed dumplings but not ideal for fried wontons or delicate soup versions
Egg Roll Wrappers — Larger and thicker; can be cut down to size for fried applications but too thick for soup wontons
Spring Roll Wrappers (Rice Paper) — Not interchangeable; rice paper wrappers are made from rice flour and water, require no cooking, and have entirely different handling characteristics
Fresh Pasta Sheets (Thin) — Cut into squares; workable but lacks the specific texture and slight elasticity of wonton wrappers
Homemade Wonton Wrapper Dough — 2 cups all-purpose flour, 1 whole egg, ½ cup water, pinch salt; knead 8–10 minutes, rest 30 minutes, roll very thin, cut into squares