Yield: 12 Servings
|1||Egg (up to)|
1. Sift flour and salt into a bowl. Make an indentation or well in the center.
2. Beat egg lightly; then pour into well and blend in.
3. Sprinkle with cold water and, wetting the hands once or twice, knead mixture to a smooth dough.
4. Place the dough in a bowl and cover with a damp cloth. Refrigerate 30 minutes to an hour.
5. Sprinkle a board with cornstarch or flour. With a rolling pin, roll out the dough in a forward motion, away from you, until it is paper-thin and its edges are even in thickness. (The wonton skins should be semi-transparent.)
6. Cut the dough in 2- to 3-inch strips. Flour them lightly; then stack one atop the other. Cut crosswise through the stack to make 2- to 3-inch square skins.
7. Place skins on a tray. Cover with a damp cloth until ready to use.
NOTE: If the dough is either too moist or insufliciently floured, the skins will stick to one another in step 6.
NOTE: See "Information: Wontons" for specific information on preparing, folding and cooking Wontons.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .