| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Chinese |
Meat |
12 |
Servings |
INGREDIENTS
| 1 |
|
Egg |
| 2 |
c |
Flour |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Ice water |
INSTRUCTIONS
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 1/2-inch squares.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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