China
Wonton Wrappers
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Sign inSuits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Eggs. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.
Ingredients
- 2 cups flour
- 1 egg
- 1 teaspoon salt
- ⅓–½ cups water
Method
- Sift flour and salt into a large bowl; create a well-like indentation in the center.
- Beat egg lightly, pour into indentation in the flour and mix well.
- Sprinkle with cold water, wet your hands, and knead the mixture into a smooth dough.
- Place dough in a bowl and cover with a damp cloth, refrigerate for 30 minutes to an hour.
- Sprinkle a wide work area or board with flour. Roll out the dough until it is paper thin and its edges are even in thickness. The wonton skins will be partially transparent.
- Cut dough in 2–3-inch (5–7.5 cm) strips, flour lightly, then stack one on top of the other and cut the strips into 2–3-inch (5–7.5 cm) squares.
- Place skins on tray and cover with a damp cloth until ready to use.