Wonton Wrappers
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.
Source and licence
"Wonton Wrappers" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Wonton_Wrappers, revision 4516032), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Wonton_Wrappers&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4516032
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 2 cups flour
- 1 egg
- 1 teaspoon salt
- ⅓–½ cups water
Method
- Sift flour and salt into a large bowl; create a well-like indentation in the center.
- Beat egg lightly, pour into indentation in the flour and mix well.
- Sprinkle with cold water, wet your hands, and knead the mixture into a smooth dough.
- Place dough in a bowl and cover with a damp cloth, refrigerate for 30 minutes to an hour.
- 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.
- 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.
- Place skins on tray and cover with a damp cloth until ready to use.