Wonton Wrappers
[nlg:1021082]
Ingredients
Always check ingredient packaging for allergens and dietary suitability. Any nutrition or dietary labels are estimates and not a substitute for professional advice.
Method
Mix the salt and the flour.
In a small bowl, add 1/4 cup water to the egg and beat gently.
Make a well in the middle of the flour, and add the egg-water mixture.
Mix into the flour, adding remaining water as needed.
Knead the dough into a ball.
Keep kneading until smooth (several minutes).
Place the dough in a large bowl, cover with a damp cloth and let rest for 1 hour.
Cut the dough into quarters.
Place one of the quarters on a well-floured surface, and roll out with a rolling pin until very thin.
Cut the dough into the desired shapes (usually squares or circles).
If stacking, dust the wrappers lightly with flour or cornstarch to keep them from sticking together.
Keep cut wrappers covered with plastic wrap to keep them from drying out too much.
Repeat with the other quarters.
If not using immediately, wrap in plastic wrap and store in the refrigerator or freezer.