Do you love wonton soup but think that the wonton wrappers are too fussy?
If so, you’re not alone. Many people have that same reaction. That’s why many recipes have been created as a wonton wrapper alternative.
There are several options, like tortillas as a wonton wrapper or even phyllo dough. However, these options have some drawbacks and may not work in every situation.
Fortunately, many substitutes for wonton wrappers will still give you great results.
Here are some other options that you can use to make your favorite wontons at home: shumai wrappers, cabbage leaves, rice paper, spring roll wrappers, and more.
What is a Wonton Wrapper Made of?
Wonton wrappers are dough, more specifically an egg noodle dough.
This simple, pliable dough is made from finely ground wheat flour, eggs, and water.
The dough is rolled out very thin before wrapping the filling and when cooked it’s almost translucent.
What are the Uses of Wonton Wrappers?
Traditionally, wontons are used to make dumplings for soups and are boiled in the same pot. The fillings can vary from meats and fish to vegetables.
As the popularity of wontons increases, more ways of cooking them are being discovered like pan frying and steaming.
Gaining more popularity are crispy wontons, which have become a favorite at Chinese restaurants. Quite the step away from tradition!
What Can I Substitute for Wonton Wrappers?
1. Gyoza Wrappers
Gyoza wrappers are the Japanese version of wonton wrappers. So much so, that some say the Japanese created gyoza because of Chinese wontons. These make an excellent substitute for wonton wrappers in recipes for soup or ramen.
Their similarity in flavor, texture, and thickness make gyoza wrappers an excellent wonton wrapper substitute.
Their thicker consistency will fill you up faster, so you may not need to make as much!
The biggest difference between wonton and gyoza wrappers is that the gyoza don’t contain eggs. Despite this, there’s not a big difference in flavor.
2. Shumai Wrappers
Shumai is more commonly recognized as dim sum.
With the most similar size, thickness, and texture to wonton wrappers, shumai wrappers may be the best wonton wrapper replacement.
Much like gyoza, shumai dough does not contain eggs. They’re made from a blend of cake flour and bread flour giving them a firmer texture.
3. Spring Roll Wrappers
Designed to be fried, spring roll wrappers are a great wonton wrapper substitute in recipes where you plan on frying.
These flat, thin pieces of dough are designed to wrap in a cylinder shape but can be cut down to whatever shape you need.
Spring roll wrappers aren’t made with any egg. Even so, the flavor is not vastly different to that of wontons.
Spring roll wrappers are thicker and will give your wontons a different texture when cooked. The dough becomes crispy on the outside while keeping a light and fluffy texture on the inside.
Tasty dough and more filling than your average wonton.
4. Rice Paper
This delicate wrapper is commonly used to wrap equally delicate food.
Made with a simple recipe of rice flour, starch, and salt, these translucent wrappers make art out of the visual aspects of a meal showing all the ingredients inside them.
Rice paper is soaked before use and can be eaten raw or cooked. Gentle frying and simmering are also popular ways to cook them.
While sharing a similar texture to wonton wrappers, their flavor is mild or almost non-existent.
5. Dumpling Wrappers
Dumpling wrapper is a generic term used by manufacturers.
While there isn’t a single generic dumpling wrapper, most of those labeled only ‘dumpling wrappers’ will work as a wonton wrapper substitute or any dumpling wrapper for that matter.
Sometimes they are packaged slightly thinner than wonton wrappers, but close enough to work how you want them to.
With a little practice, you can have them wrapped and pleated around your fillings in no time.
6. Egg Roll Wrappers
These wrappers are packaged very similar in size to wonton wrappers while being a little thicker.
The thickness of egg roll wrappers gives them their bubbly, crispy outer shell while still being soft and fluffy inside after frying.
Made from flour, water, egg, and cornstarch, egg roll wrappers are incredibly similar to wontons and will work well as a substitute, especially in frying recipes.
The thick egg roll wrappers also stand up to thicker sauces compared to typical wonton wrappers.
7. Chicken Skin
This unusual substitute for wonton wrappers actually works quite well.
Chicken skin tends to be thinner than wontons, but makes a great substitute for those who might not like the flavor of wonton dough.
Chicken skin is readily available. If your supermarkets are missing your favorite wonton wrappers, why not try something more unique?
8. Beancurd Sheet
Also known as tofu wrappers, beancurd sheets are an excellent alternative to wonton wrappers for those following a vegan, low-carb, or keto-friendly diet.
They come in two forms, dried or frozen. The dried varieties need to be rehydrated before use, while the frozen sheets simply need to be thawed.
Great for gentle frying or steaming, beancurd sheets have a mild flavor alongside a texture very close to that of wonton wrappers.
Made from soy milk, these very well can be considered the healthiest wonton wrapper substitute.
9. Cabbage Leaves
These highly absorbent leaves are common wrappers as they hold up to the temperatures of cooking.
Soften the leaves by blanching them in boiling water, then fill and fold them like you would with wonton wrappers.
A healthy alternative and vegan and vegetarian friendly, cabbage leaves are a unique wonton wrapper substitute.
10. Homemade Wonton Wrapper
If you have skills in the kitchen, homemade wonton wrappers are easier than you might think.
With a short ingredient list and easy directions, you can make them and freeze them to use later.
How to Make Homemade Wonton Wrappers
If you’d like to have true wonton wrappers and the supermarket failed you, why not make them at home? The following recipe is easy to follow and made with ingredients you might already have at home!
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 egg yolk
- ½ cup cold water
- Cornstarch for rolling
Directions
- Mix together your flour and salt in a medium-sized bowl
- With a spoon, make a well in the center of your flour mixture.
- Drop your egg yolk into the well you made in the flour mixture. Mix with your spoon or your fingers.
- Slowly add the cold water while mixing everything with your spoon (or hands). You may not use all your water, or you may need more. Mix until your mixture forms a light dough.
- Turn your dough out onto your flat surface and knead for 5-6 minutes. Using the heels of your hands, push on your dough to help the formation of gluten and make the dough smooth and improve elasticity. This step is the key to good wonton dough.
- When you’re finished kneading, your dough should be firm and smooth. If your dough is still sticky, add some flour and knead again. Cover your dough with a damp towel and leave it to rest for 30 minutes.
- Knead your dough again for 2 minutes and then divide it into two equal parts.
- Keep the half you’re not working with covered. Dust your flat surface with cornstarch (not flour) and roll your dough into a rectangle as thin as you can.
- Cut your rectangle into 4-inch squares. Repeat with the other half of your dough.
- Using cornstarch, dust the wrappers to keep them from sticking together. Stack them, wrap them in cling wrap and keep them in a Ziploc bag. If you’re using them soon, keep them in the fridge. If you’re saving them, put them in the freezer and thaw them overnight (or 2-3 hours) in the fridge before trying to use them.
Frequently Asked Questions
Do you seal wontons with water or egg?
While water is the only thing necessary to seal your wontons, many people advise using egg, water and cornstarch. What you use to seal your wontons is a personal preference and what works best for you.
What’s the difference between wontons and dumplings?
Wontons are a type of Chinese dumpling. Dumplings can be empty and simply a dough addition to a soup or sauce, while wontons will always contain some kind of filling.
Do wonton wrappers need to be refrigerated?
Yes. Wonton wrappers can be kept in the fridge for up to a week or in the freezer for up to two months.
Conclusion
When it comes to wonton wrappers substitutes, you can choose the shape, flavor, and texture that you desire.
The possibilities are endless and only limited by your supermarkets and creativity.
Whether you’re out of wonton wrappers, looking for a different flavor, or a healthier alternative one of these wonton wrapper substitutes should serve you well.
Why not challenge your culinary skills and leave the supermarket brands behind? Make your own wonton wrappers today and always have some when you need them.
