Ingredients
-
2
-
1/2
-
1
-
1/4
-
1/4
-
-
-
-
-
-
-
-
-
-
Directions
Wonton Wrappers,I have posted this in response to a request. I have made them once, and found that they work fine. However, I usually find it easier to just buy them. Still, it’s a handy recipe to have around.,The nutrition info says your “1 batch” yield is a single serving, at 981 point something calories, etc. Really? How many “pieces” in a batch? In an actual serving? Because I noticed that one reviewer says that your “1 batch” gave her 4 whole meals! Your batch is probably more than most families would eat in one sitting then, let alone a single person, such as me.,Easy and delicious! I separate them and end up with 4 meals worth, 3 frozen and 1 to use that day. They’re delicious just cut to strips and fried to add texture to anything asiany 🙂 I’ve tried very similar recipes and rolling with corn starch instead of flour was the Best tip ever!
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Steps
|
1
Done
|
Mix the Salt and the Flour. |
|
2
Done
|
in a Small Bowl, Add 1/4 Cup Water to the Egg and Beat Gently. |
|
3
Done
|
Make a Well in the Middle of the Flour, and Add the Egg-Water Mixture. |
|
4
Done
|
Mix Into the Flour, Adding Remaining Water as Needed. |
|
5
Done
|
Knead the Dough Into a Ball. |
|
6
Done
|
Keep Kneading Until Smooth (several Minutes). |
|
7
Done
|
Place the Dough in a Large Bowl, Cover With a Damp Cloth and Let Rest For 1 Hour. |
|
8
Done
|
Cut the Dough Into Quarters. |
|
9
Done
|
Place One of the Quarters on a Well-Floured Surface, and Roll Out With a Rolling Pin Until Very Thin. |
|
10
Done
|
Cut the Dough Into the Desired Shapes (usually Squares or Circles). |
