Wonton wrappers are commonly used to make egg rolls, ravioli, dumplings, crab rangoons, and other single-serving foods. Depending on the specific recipe, a scoop of filling is placed on a wonton wrapper and the edges are sealed or wrapped to contain it before being cooked. While these paper-thin sheets can be purchased ready-made from the grocery store, wonton wrappers also can be easily made at home from four simple ingredients. All that’s needed is flour, salt, egg, water, and a rolling pin. Wrappers not being used right away can be stored in an airtight container in the freezer for up to three months; however, be sure to separate each wrapper with a generous dusting of cornstarch so they can be easily pulled apart.
Recipe Servings: 72
+ 10 minutes resting
Directions
- Whisk together the egg and water in a small bowl.
- Stir together the flour and salt in a large bowl.
- Create a well in the center of the flour mixture and slowly pour in the egg water. Mix well. If the mixture is too dry, increase the amount of water one teaspoon at a time until a pliable dough forms.
- Knead the dough on a lightly floured surface, until it becomes elastic.
- Divide dough equally and form each half into a ball. Cover the balls with a damp cloth and let them rest in a warm, draft-free place for a minimum of 10 minutes.
- Cut each ball into four equal pieces.
- Roll one of the pieces into a 10½-inch square. Cut it into nine 3½-inch squares using a pizza cutter. Repeat this process with the three remaining pieces of dough.
- Use wrappers in any recipe that calls for them or store in an airtight container in the freezer for up to 3 months and thaw as needed.
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