How to Make Molo & Wanton Wrappers


Siomai and pinsec are popular food wrapped in molo wrappers.


  • 250 grams all-purpose flour
  • 88 grams water (divide into two parts)
  • 8 gtams iodized salt
  • 0.5 grams kansui*
  • 8 grams vegetable oil
  • dusting flour or cornstarch


  • pasta maker
  • weighing scale
  • mixing bowl
  • plastic spatula
  • tray
  • knife or cutter

* Kansui helps maintain texture and taste in noodles. The main components of this liquid were sodium and potassium carbonate and phosphate. Modern Kansui is made directly from one or a combination of these elements. In its absense however, lye may be used but this gives the product a soapy after-taste.


  1. Dissolve iodized salt and kansui separately in equal amounts of water.
  2. Add flour in the mixing bowl then add the dissolved kansui. Mix thoroughly with a plastic spatula.
  3. Add iodized salt solution and vegetable oil to the kansui-flour mixture. Mix by hand to form a mass.
  4. When the mass is firm and slippery, pass this through the roller of the pasta maker (use setting #1). Gradually adjust the setting until it reaches #7. Spread the thin dough sheet. Apply dusting flour or cornstarch so that the dough does not get sticky.
  5. Cut the dough sheet. To facilitate cutting, fold the sheet into several layers. Use a 3-inch diameter round cookie cutter. You may also cut the sheet into squares or triangles using a sharp knife.
  6. To keep them fresh, wrap the molo wrappers in clean plastic bags before putting them in the freezer or refrigerator.



  • 2 cups all-purpose flour
  • 2 eggs
  • 2-4 tbsps. water


  1. Make a well in flour, drop in eggs and 2 tbsps. water.
  2. Knead until dough is smooth and elastic.
  3. Roll out on floured board till paper thin.
  4. Cut into 3″ X 3″ squares.
  5. Set aside.


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