| Keldons Cookery | https://www.keldons.com |
Nutritional Values (per serving)
Ingredients:
| Qty | Unit | Ingredient | ||
|---|---|---|---|---|
| 2 | cups | Flour |
Flour
Flour (pronounced FLOU-er) is the undisputed foundation stone of the entire baking universe, acting as the magical white powder that binds your kitchen dreams together into fluffy realities. Milled from...
|
|
| 1/2 | teaspoon | Salt |
Salt
Salt (pronounced sawlt) is the absolute heartbeat of everyday home cooking, found on every single kitchen table across the globe. This fine, pre-ground table version is a pure mineral crystal...
|
|
| 1 | large | Egg |
Egg
Egg, (pronounced - EG). Laid by hens, these versatile culinary essentials feature a nutrient-dense yellow yolk suspended in clear albumen protein within a protective calcium carbonate shell. Serving as the...
|
|
| 1/2 | cup | Water |
Water
Water, (pronounced WAH-ter), is the unsung hero of every single kitchen across the globe. You boil it, simmer it, steam veggies over it, and use it to deglaze those sticky,...
|
| Prep Time | Process Time | Overall Time |
|---|---|---|
| 10 Minutes | 15 Minutes | 25 minutes |
Directions:
1. Sift flour and salt together.
2. In a separate bowl, beat the egg and water together.
3. Blend the egg mixture thoroughly with flour and salt; knead until dough is smooth.
4. Turn out onto a cutting board that is well dusted with flour.
5. Roll dough on floured board until paper thin.
6. Cut into 6 inch squares.
7. For egg rolls, this makes about 18 - 6 inch square wrappings.
8. For won ton wrappings, cut each 6 inch square into four pieces.
9. If wrappings are not to be used immediately, you can stacked them together, but each piece should be well floured.
10. Wrap stack in aluminum foil, and place in the refrigerator. They will keep for about a week.
11. If skins become too hard and dry, place a dampened dish cloth around them to moisten.
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