| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Chinese |
Meat |
12 |
Servings |
INGREDIENTS
| 1 1/2 |
|
-(up to) |
| 2 |
c |
Flour |
| 1 |
ts |
Salt |
| 1 |
|
Egg (up to) |
| 3 |
tb |
Water |
INSTRUCTIONS
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, http://www.erols.com/hosey.
A Message from our Provider:
“God weeps for you”