Yield: 12 Servings
Measure | Ingredient |
---|---|
1 \N | Egg |
2 cups | Flour |
½ teaspoon | Salt |
½ cup | Ice water |
1. Beat egg; then combine with flour, salt and ice water. Knead until smooth and elastic. Cover dough with a damp towel and refrigerate 30 minutes.
2. Place dough on a floured board. Roll out with a rolling pin until paper thin; then cut in six ½-inch squares.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .