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Wonton Wrappers
(Time Life Books)
makes about 48 wonton wrappers
ˇ 2 cups sifting all-purpose flower
ˇ 1/2 teaspoon salt
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ˇ 1 egg, lightly beaten
ˇ 1/4 cup cold water
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1. Sift the flower and salt together into a bowel. Make a small well in the center of the flower and pour into it the egg and cold water. With your fingers, gradually combine all the ingredients, mixing and kneading until a smooth, stiff dough is formed.
2. Divide the dough in half. On a lightly floured surface, roll out the halves one at a time, into 1/16-inch-thick sheets about 14 by 14 inches. For wonton soup or deep-fried wontons, cut the dough into 3 1/2-inch squares with a sharp knife or pastry wheel. For steamed pork dumplings, use a 3-inch cookie cutter or the rim of a glass to cut the dough into rounds. If the wrappers mush rest for any length of time, cover them with a lightly dampened towel. |
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