Just what I needed! Made these so my son w/egg allergy could have wontons w/the rest of the family & we liked these wonton wrappers better than the store bought kind. My husband had to do the final rolling (some very stiff dough) but it was fun since everyone got a chance to try (3 pre-schoolers in the house) and it turned out perfect! Also easier to wrap the wontons w/this rather than the store bought ;) Thanks for sharing!
Dough fell apart, so I was unable to make the wonton wraps. I will use a different recipe, and perhaps add sesame seed or olive oil so the dough will hold together. I used all-purpose flour, since the recipe stated "your choice" for flour.
I rolled this out with a pasta machine on level 7 to get the thinnest possible wonton skins. I think I got about 37 out of this recipe. Worked lovely in wonton soup.
Not bad for being vegan. I actually halved the recipe twice just to try it out and they were surprisingly easier to roll then mentioned. The flavor was good, as in, they didn't taste like flour or were too salty. Just right. I'll probably use these again. Thanks!
I was unable to make a trip into town today so I used this recipe to be able to make this desert (Fruit Filled Won Tons Ala Mode). These were not very simple to make however they were a good learning experience because I'm really bad with flour. I made the serving size small just enough for the desert and used a friend's pasta machine to make the wontons thin. Overall I was very happy with the result. Thank you Blueyesdncr