INGREDIENTS

INSTRUCTIONS

1. Place flour in a bowl. Gradually add water, mixing and kneading in one
direction until the dough is marshmallow soft.
2. Cover with a damp cloth and let stand 30 minutes.
3. Lightly oil a 6- or 7-inch skillet (by rubbing its surface with a piece
of cloth or cotton soaked in peanut oil). Heat pan over a low flame.
4. With a pastry brush, brush on the dough in 5-inch squares. If holes
appear, brush on more batter with crosswise strokes. Cook over low heat
until set (do not brown). Place skins on a tray and cover with a damp
towel.
5. Repeat process until dough is used up, lightly re-oiling the skillet
each time. VARIATIONS:
1. For the flour, use 1-1/3 cups wheat flour, 2/3 cup water chestnut flour.
2. In step 1, add to the dough 1/2 teaspoon salt and/or 1/2 teaspoon peanut
oil.
3. In step 4, instead of using a pastry brush, pick up a batch of dough and
rub it over the warmed, oiled surface of the skillet until a thin sheet
adheres. Or take some dough on the ends of the fingers and spread it over
the skillet with a swirling action to form a thin skin.
NOTE: See "Information: Eggrolls" for a list of fillings and other
information.
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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