Name: Wonton Wrappers
Ingredients: 200 g all-purpose flour; 1 whole egg; 55 g (up to 70g) water; 1/2 tsp salt; More “HK” texture:; 1/4 tsp baked baking soda (or a tiny pinch of kansui/lye water if you already use it). This gives that bouncy bite.

Wonton Wrappers

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Ingredients

Simple wrapper dough (no alkali)

200 g all-purpose flour (or 150 AP + 50 bread flour for strength)
1 whole egg (~50 g)
55 g (up to 70g) water (start low; humidity matters)
¹⁄₂ tsp salt
More “HK” texture: (optional)

1/4 tsp baked baking soda (or a tiny pinch of kansui/lye water if you already use it). This gives that bouncy bite.

Instructions

Mix → rest 30–60 min → roll thin → cut squares.

Rolling strategy for sanity

Roll to a long sheet, dust lightly, fold like a letter, roll again.
Aim for paper-thin (you should almost see your hand shadow).
Cut 3.25–3.5 inch squares (classic).

Storage

Flour between layers (or potato starch).
Refrigerate 24 hours (well-dusted, airtight) or freeze (best): stack, wrap tight, freeze flat.

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