Wonton skins

Yield: 12 Servings

Measure Ingredient
1½ \N -(up to)
2 cups Flour
1 teaspoon Salt
1 \N Egg (up to)
3 tablespoons Water

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, .

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