Wonton Wrappers

• Refrigerated

  • 3 Middle size eggs

• Baking & Spices

  • 4 cups Plain flour
  • 1 tsp Salt

• Liquids

  • 1 cup Water

• Other

  • Starch for dusting (cornstarch or wheat starch recommended

Found on chinasichuanfood.com

Description

Ingredients

• 4 cups of plain flour
• 3 middle size eggs
• 1 teaspoon salt
• 1 cup water +1/4 cup more if needed
• Starch for dusting (cornstarch or wheat starch recommended)

Directions

• In a large bowl, mix flour with salt and then add egg in. Stir well.
• Slowly add water and keep stirring the mixture. Then grasp with hand to form a ball. Adjust the amount of water based on the water absorbing capacity of your brand of flour. Stop adding water when there is no dry flour in your bowl.
• Place the dough in a large bowl, cover with plastic wrap and rest for 10 minutes.
• And then knead the dough again for around 8-15 minutes until smooth. Rest for around 30 minutes.
• Divide dough in half. Press on half down and roll out to a larger wrapper around 3mm in thickness. Fold up and cover with plastic wrap again for the next resting process.
• Finish the other half and reset both for another 30 minutes.
• Take one larger wrapper out and divide in half. Roll each of the halves into paper-thin wrapper or as thin as possible. Keep dusting. Then cut the large wrappers into small squares around 8cm.
• Repeat to finish all.