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. 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. 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.
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. 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.
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. 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.
Makes about 25 wonton wrappers
- 1 1/2 cups flour
- 1/2 cup just boiled water
- Cornstarch, for dusting
- Put the flour in a bowl and slowly pour in the water while stirring. When the dough comes together, 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.
- Cut a manageable piece off the dough and cover the remaining dough to prevent it from drying out. Roll out your piece of dough either using a pasta maker or rolling pin until it’s about 1 – 2 mm in thickness. If you use a pasta maker, it’s helpful to dust each side of the dough with cornstarch after the first rolling to prevent it from sticking.
- 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 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.
- 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.