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Wonton Wrappers
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Ingredients:
| Qty | Unit | Ingredient | ||
|---|---|---|---|---|
| 2 | cups | Flour |
Flour
Flour is a powdery substance made by grinding grains, seeds, or roots. It's a staple in baking and cooking, acting as a binding agent and providing structure and texture to dishes.
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In taste, flour |
|
| 1/2 | teaspoon | Salt |
Salt
Salt, pronounced 'sawlt', is a finely ground mineral primarily composed of sodium chloride. It is the most common type of salt used in everyday cooking and seasoning.
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Above and beyond its basic uses, table |
|
| 1 | large | Egg |
Egg
Chicken eggs, laid by hens, are common food items encased in a shell with a liquid interior that becomes solid when cooked. They're essential for many recipes, providing texture and flavor.
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Eggs are nutritious, |
|
| 1/2 | cup | Water |
Water
Water, the essence of life, is a transparent, tasteless, and odorless liquid that covers about 71% of the Earth's surface. Its neutral flavor allows other ingredients to shine while enhancing the overall texture
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|
| 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.
Submitted by Andrew C. | April 24th, 2024 See all of Andrew C.'s Recipes.
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Tested and True
When making ice cream at home, chill the ice cream mixture thoroughly in the refrigerator before churning. This helps prevent ice crystals and makes sure you end with a smoother texture. Taking the time to cool your mixture can make the difference between good and great homemade ice cream.
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