Wonton Wrappers - Homemade
They freeze well, lay separate on pan and freeze the stack with wax paper between and bundle as many as you wish in each freezer Ziploc bag.
Thaw in refrigerator.
They shrink a lot stretch each individually before filling, with your favorite ingredients; sweet or savory.
Note: If you have a pasta maker. Just pass the dough through, gradually going to the thinest setting.
This recipe is by Cheri and Kitchen Simplicity from about.com
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- 2 c
- all purpose flour
- 1 large
- 3/4 tsp
- 1/4 to 1/2 c
1Sift flour into a large bowl and ,make a well in the center. In another bowl whisk together the egg, salt and 1/4 cup of water; then pour egg mixture into flour well. Mix together, adding more water until mixture can form a ball(not a sticky dough though).
2On a clean surface, with a little cornstarch, knead dough until smooth and pliable. Let rest for 40-60 minutes(so gluten can relax for better rolling).
3Divide dough in half. Keep the other half covered with a damp-but not wet clean towel.
Roll out the other one on a cornstarch covered surface(flour will toughen dough).
4Roll out as thin as possible.(This is where the pasta maker comes in handy, if you have one)
Cut into 3 to 5 inch squares. this will make about 12 wantons with this piece of dough and 12 with the other half.Freeze until you want to use-if not using right away.