Cookbook:Wonton Wrappers

| Asian Cuisine

Wonton wrappers are thin pasta-like wrappers used for wontons. They are suitable for wonton soup. Oversize (7-inch / 45 cm square) wrappers may be used as egg roll wrappers. Round wrappers are best for making potstickers.

Most people will prefer to buy wrappers ready-made. This is especially easy for wontons, because egg roll wrappers may be cut in quarters to make wonton wrappers. Look in a supermarket near the tofu and Asian mushrooms.

For the stubbornly determined expert cook though, here is a recipe.

Ingredients

 * 2 cups flour
 * 1 egg
 * 1 teaspoon salt
 * ⅓–½ cups water

Procedure

 * 1) Sift flour and salt into a large bowl; create a well-like indentation in the center.
 * 2) Beat egg lightly, pour into indentation in the flour and mix well.
 * 3) Sprinkle with cold water, wet your hands, and knead the mixture into a smooth dough.
 * 4) Place dough in a bowl and cover with a damp cloth, refrigerate for 30 minutes to an hour.
 * 5) Sprinkle a wide work area or board with flour. Roll out the dough until it is paper thin and its edges are even in thickness. The wonton skins will be partially transparent.
 * 6) Cut dough in 2–3-inch (5–7.5 cm) strips, flour lightly, then stack one on top of the other and cut the strips into 2–3-inch (5–7.5 cm) squares.
 * 7) Place skins on tray and cover with a damp cloth until ready to use.

Recipes

 * Potsticker (Gyoza) (circles are best; hexagons may make sense)
 * Wonton Soup
 * Egg Roll (make 7-inch / 18 cm) squares)