Making Homemade Wonton Wrappers with my Kitchen Pasta Maker

Yes, I've tried it. I've made homemade wonton wrappers with my kitchen pasta maker. The result? Not bad at all!  Actually the pasta roller worked great and I couldn't imagine trying to make them without it; the only difficulties I encountered were in managing the wonton wrappers after they were rolled.  All in all, though, even that was very minor...these homemade wonton wrappers were much easier to handle than I might have thought.

The Back Story


The back story here is very simple. My husband loves seafood and loves cheese, but hates onions. And I love crab rangoons (although I don't love seafood so much). So every time we order Chinese, I get crab rangoons...and he wants to eat them but just can't bring himself to it, for the onions and scallions. His loss.

At any rate, for years he has wanted me to learn to make them myself so that I could control the ingredients (read: sans onions). I finally gave in. I made a batch of homemade cream cheese from our fresh cow's milk on Friday and made him a batch of completely homemade rangoons last night before watching the Patriots lose the Superbowl (eh, we'll live).


As the forethought of making the cream cheese might indicate, I'd been planning this for a few days. I originally was going to buy wonton wrappers, but I was too lazy to go out to the store and was not sure our local yokel rural grocer would actually carry them anyway, so I opted to see how difficult they were to make online.  I probably should have guessed they would not be. Homemade wonton wrappers with a kitchen pasta maker are really about like making any other pasta or noodle recipe with it.

Making the Wonton Wrappers

I used a simple homemade wonton wrapper recipe that I found on About.com and I won't bore you with the recipe, you can just find it there.  What I will do is offer up just a few tips and tricks and bits of of my experience before you head off:

• Read through the comments on the recipe - there are some good suggestions and tips from others who have used the recipe and even frozen extras, etc.
• If you are stacking the wonton wrappers, dust completely with corn starch (what some overseas people are calling "Corn Flour" in the comments). The commenters are correct that flour when stacking is no good...it absorbs and makes a solid lump of wonton wrappers. I ended up running some of mine back through my kitchen pasta maker because of that. Alternatively, run them most of the way through and to the final thin-ness (I went to "8" on my CucinaPro) as you fill them and then the stacking and sticking is not an issue.
• I wouldn't want to try this without a home pasta roller. I recommend this type (not an extruder-type, at least not for this purpose): See what kitchen pasta maker I use. The reason is that these need to be rolled very thin, and I know I at least could not get them thin enough.
• Don't be afraid that they will be hard to fill and work when thin. Eight is pretty thin on my pasta machine, but these were pliable and worked easily without ripping. I didn't even need to use water to seal them like many rangoon recipes will tell you. You want them thin to be crispy.
• Making homemade wonton wrappers is not nearly as difficult as it sounds, nor is making the homemade crab rangoons. I recommend giving it a try, they were a big hit! Egg rolls with the kitchen pasta maker are next on my list.
• Good luck, and enjoy!