Perfect Vegan Dumpling & Wonton Wrappers

Makes: 12-16

Prep Time: 30 minutes

I was so pleased with how these dumpling wrappers turned out. It's a great example of how you don't need to overcomplicate recipes to get a quality product. This recipe calls for three to four simple ingredients - that's it!


I avoid oil in my diet, so I appreciate how this recipe is oil-free.


You can use these immediately or store them in an air-tight container and refrigerate or freeze them for future use.


I use these wrappers when I make our Vegan Dumplings w/ Mushrooms Recipe (coming soon) - try it out when you're in the mood. Dumplings are a fantastic comfort food.


Perfect Vegan Dumpling & Wonton Wrappers


Ingredients:

  • 2.5 cups AP flour, sifted (*plus a little extra for rolling)

  • 1 tsp. salt

  • 3/4 cups water

  • (*option - brush a little cornstarch on the wrappers to prevent sticking - you can also use flour)

Procedure:

  1. In a large mixing bowl, sift together the flour and salt.

  2. Slowly pour in 1/2 cup water.

  3. Mix ingredients with a fork (*you can also use a food processor w/ dough blades).

  4. Continue mixing until the dough is crumbly but can stick together when pinched.

  5. Keep the dough in the bowl and use your hands to kneed the dough. *Add remaining water if the dough is dry. Try adding a little at a time until the right consistency is achieved. The dough should be soft and easily hold together - but not sticky.

  6. Mold the dough into a ball.

  7. Cover the dough with a clean towel or parchment paper. Let it rest for 20 minutes.

  8. Add a small amount of flour to a clean surface.

  9. Cut the dough in half. Take one half of the dough and place on the floured surface.

  10. Use a rolling pin to roll out the dough as thin as possible. This may take awhile. It may be easier to cut the dough in half and roll out smaller portions. *If you have one, you can use a pasta machine to roll the dough.

  11. Use a round cookie cutter (or the lip of a cup) to cut out round wrappers.

  12. Dust each wrapper with a very small amount of flour or cornstarch to prevent sticking.

  13. To get more wrappers out of the dough, roll the scraps of the dough. I was able to do this quite easily and got four extra wrappers.

  14. Store the wrappers in an air tight container and keep cool until you're ready to use them.

Jesse Brune-Horan is a professional vegan chef and founder of the fed collective. He offers wellness coaching online and vegan catering in Southern California.


Click here to learn more about the fed collective's vegan catering services.

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