Wonton Wrappers
Photo: Sumit Surai, CC BY-SA 4.0
Homemade wonton wrappers need only flour, egg, salt and water, and they roll out thinner and more tender than most packaged ones. The dough rests in the fridge so it relaxes and stretches easily, until you can see light through it. Cut into squares, the wrappers suit wonton soup, and the same dough can be cut round for potstickers. This is a project for cooks who like making things from scratch.
Instructions
Sift the flour and salt into a large bowl and make a hollow in the middle.
Beat the egg lightly, pour it into the hollow, and mix it into the flour until well combined.
Sprinkle in the cold water, wet your hands, and knead until the mixture comes together as a smooth dough.
Put the dough in a bowl, cover it with a damp cloth, and refrigerate it for 30 minutes to an hour.
Dust a wide work surface or board with flour. Roll the dough out until it is paper thin and even from edge to edge, so that it looks partly transparent.
Cut the dough into strips 2 to 3 inches (5 to 7.5 cm) wide and dust them lightly with flour. Stack the strips and cut them crosswise into squares of the same size.
Lay the squares on a tray and cover them with a damp cloth until you are ready to fill them.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
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