For a long time now, I had been planning to try wontons at home. Though I am not fond of deep fried goodies, I love wontons – both fried as well as steamed. One of these weekends, I had a Thai Green Curry Meal from a popular joint and there came two teeny tiny wontons along with the basil rice. I resolved myself to try them as early as possible. Then came by search for an eggless version of the wonton wrapper recipe. Although there seemed to be a million recipes, the basic ingredients were too simple – all-purpose flour, salt and water. That doesn’t seem too difficult, does it? Quickly, I made out a veggie filling using finely chopped carrots, beans and cabbage and the dough for wonton wrappers was made ready. The difficulty in the process is actually rolling the dough as thin as possible. And to make them as perfect little wontons. When the wrappers are made fresh, sticking them using water would make the dough very soggy and hence there could be some issues. Also, I filled a little too much into my wontons, but nevertheless they were tasty!

  1. To make the wonton Wrapper Dough, in a bowl mix all-purpose flour, salt, corn flour and mis well. Add cold water little by little and make a firm pliable dough. Add ½ teaspoon of oil on top and let this rest for 20 mins at the least.
  2. Meanwhile, in a pan heat oil. Add finely chopped garlic and fry for a few seconds. Add very finely chopped onion and fry until translucent. Add finely chopped carrots, beans and cabbage. Add required salt. Cook on low flame until half done. Add soy sauce, sugar and pepper powder. Mix well. Remove from heat and let it cool down.
  3. In order to roll the wontons, pinch a ball of dough and roll it as thin as possible. Either using a cookie cutter or knife, cut the rolled dough into equal sized squares.  Take a small spoonful of the veggie filling and place it at the center of this square. Apply some water all around the edges of this square. 
  4. Now to make the wonton, fold the square diagonally and seal all the ends (applying water helps). Take the triangle in your hand and fold the longer ends of the triangle together in such a way to form the wonton shape. Repeat the same with the rest of the dough.
  5. To fry the wontons, heat oil for deep frying in a pan. Once the oil is hot, fry the wontons in batches of two or three until golden brown. Drain them onto a tissue paper.
  6. Serve hot with chilli garlic sauce.

The key to crispy wontons is rolling the dough as thin as possible. I filled my wontons a little extra than what was required but traditionally, wonton filling is very minimal. Used knife to cut the square shapes in the rolled out dough. The same of the rolled dough doesn’t matter as long as it is thin. The wontons stay crispy when deep fried under moderate hot oil for longer time. It is advised to consume these when hot as they tend would not stay crispy when cooled down. Alternatively, just before serving these can be deep fried a second time. Filling can be of personal choice. Seal the wontons properly and avoid air gaps or bubbles. Be cautious while salting the vegetables as soy would have salt content too.