Vegan Wonton Wrappers

If you’re having trouble finding vegan wonton, gyoza or potsticker wrappers in stores, make your own with this super simple three ingredient vegan wonton wrappers recipe!

A hand lifting the first prepared wonton wrapper off the top of a pile of vegan wonton wrappers.

So it’s my one-year blog-iversary, yay!

I’ve learned so much in the past year about blogging, webhosting, site speed, analytics and all the other boring stuff that comes along with writing a food blog.

Pouring water into a transparent bowl of flour.

I’ve also learned a lot about cooking; constantly experimenting and trying new recipes and developing new techniques.

I’ve come a long way, but still have a long way to go.

Looking back over my last year of posts, it’s really only been in the last three months that the blog has gained any traction and began to grow on its own.

A hand with two chopsticks stirring the bowl of dough.

One of the biggest reasons for its sudden success was thanks to my recipe for vegan wonton soup going viral on Pinterest.

I have no idea how or why it became so popular on Pinterest, but it’s been my most-viewed recipe every single day for the last three months.

A hand kneading the ball of dough.

How to make vegan wonton wrappers

I received a lot of questions on that post about where to buy vegan wonton wrappers.

I imagine that a lot of those who commented didn’t realize that I live in Spain and we don’t have wonton wrappers in our supermarkets at all.

The smooth ball of dough on the counter ready to be rested. An empty bowl in the back.

I buy them imported from China at a speciality Asian supermarket and therefore wouldn’t be able to tell you where in America you can buy them.

So I endeavored to find out how difficult it would be to make them at home if you are truly determined.

A sheet of flattened dough coming out of the bottom of a pasta machine.

Turns out that they’re super easy. You only need three ingredients and they can be ready faster than it would take you to go to the store and buy them ready-made.

I watched this video on how to make them and used my pasta maker to roll out the dough.

A hand using a metal ring to cut a circle out of the sheet of dough.

If you’ve ever made fresh pasta at home before, then you’ll be amazed by how much easier it is to make wonton wrappers.

Of course if you don’t have a pasta maker then you can use an old-fashioned rolling pin, or even a beer bottle like she does in the video.

You can use your freshly made wonton wrappers for a variety of recipes such as vegan dumplings, vegan wonton soup or vegan potstickers, as well as Japanese gyoza and Korean mandu.

Vegan Wonton Wrappers

Vegan Wonton Wrappers

Yield: Makes 15 - 25 wonton wrappers
Prep Time: 30 minutes
Additional Time: 30 minutes
Total Time: 1 hour

Can't find vegan wonton wrappers in stores? Make these 3 ingredient wrappers yourself!


  • 1 1/2 cups flour
  • 1/2 cup just-boiled water
  • Cornstarch, for dusting


  1. Put the flour in a bowl and slowly pour in the water while stirring with chopsticks or a spoon. When the dough comes together and it has cooled slightly, press it into a ball with your hands. Turn it out onto your work surface and knead for about 2 minutes until a soft ball is formed. Cover the dough with plastic wrap or put it into a ziplock bag. Let rest for 30 minutes.
  2. Cut a manageable piece off the dough and cover the remaining dough to prevent it from drying out. Lightly dust the counter with cornstarch and roll out your piece of dough until it’s about 1 – 2 mm in thickness. Alternatively, use a pasta machine and dust each side of the dough with cornstarch to prevent it from sticking. The thinner you roll your dough, the more delicate your wontons or potstickers will be however super thin dough is fragile and can easily break while stuffing. Find a good balance between thinness and manageability.
  3. You can now cut it into squares or circles. For squares, use a sharp knife or pizza cutter to cut squares 8 – 10 cm (3 – 4 inches) wide. For circles, use a pastry circle or the rim of a cup 8 – 10 cm (3 – 4 inches) in diameter. Any excess dough can be rolled out again. Dust both sides of the wonton wrappers well with cornstarch to prevent sticking and stack them up into a pile.
  4. Continue like this with the remaining dough. You can use your wonton wrappers immediately or store them in a container in the fridge until ready to use.

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Nutrition Information:
Yield: 25 Serving Size: per wrapper
Amount Per Serving: Calories: 27Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 6gFiber: 0gSugar: 0gProtein: 1g

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  • Reply
    February 6, 2017 at 10:23 pm

    I just made these yesterday- Your instructions were really easy to follow and the wrappers turned out really well. I made the vegan potstickers from your other recipe. Thank you so much for the inspiration and great recipes and mouth-watering photos.

    • Reply
      February 8, 2017 at 10:27 am

      Thank you, so glad you enjoyed the recipes and thanks for your lovely comment!

  • Reply
    September 24, 2017 at 8:17 pm

    How long will these last in the fridge? I’m wondering if I can make them on a Sunday to make potstickers on a wednesday.

    • Reply
      September 25, 2017 at 10:06 am

      I tried leaving them for a couple of days and they got really soft and stuck together. Not sure if separating them with wax paper in between would help with that or not.

  • Reply
    January 21, 2018 at 4:08 pm

    I just made this with your vegan potstickers recipe. The edge of the potstickers don’t really cook and stay very chewy and undercooked. I just found another recipe that explains really well that the outer edge of the cirkle of dough should be rolled a bit thinner so the edge also cooks properly.

    • Reply
      March 3, 2018 at 12:33 pm

      I know its not the traditional way to pleat Asian potstickers, but I find if I press the edges with a fork (of any filled dumpling or pastry) it not only helps them seal better but it also flattens the doubled-up edges enough that they cook more evenly.

  • Reply
    Paayel Agarwaal
    March 3, 2018 at 9:49 am

    Can I use whole wheat flour?

    • Reply
      March 6, 2018 at 10:37 am


  • Reply
    March 3, 2018 at 12:30 pm

    Once this dough is filled can the dumplings be frozen for future use? Thanks for your advice.

    • Reply
      March 6, 2018 at 10:36 am


  • Reply
    September 7, 2018 at 7:02 pm

    Hi, I’m looking to make a Vietnamese recipe of fried wontons with sweet n sour sauce. Do you know how well these fry so that they become nice and crispy?

  • Reply
    January 10, 2020 at 2:30 am

    I can’t wait to make these!
    I was wondering if I could use spelt flour?

    Thank you!

  • Reply
    Diane Heggart
    December 13, 2020 at 5:04 pm

    Since I am cooking for a gluten free dairy free vegan I am wondering what flour would work best. Regular gluten free all purpose or another one?

    • Reply
      December 21, 2020 at 9:20 am

      I don’t see a problem in using gluten free all purpose in this recipe but I have never tried it so I can’t be certain of the result.

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