Recipe by ciao
I'm posting this in response to a request. It's from The Fresh Pasta Cookbook. It doesn't say how long it takes to make, or how much it makes either. I'll have to estimate in order to post.
Top Review by Gigi
This is a great recipe for won ton dough. I mixed it up and used my pasta roller to roll it thin, then cut it into 3" squares. Used a filling of cream cheese and chives, sealed and fried until golden. The dough is light and crunchy, decorated with crisp little air bubbles on the outside. Although buying won ton wrappers is easier, this recipe is great to have if you like doing your own. I believe it would also be very good for eggroll wrappers if rolled a little thicker for sturdiness to hold heavier fillings.
Directions See How It's Made
- Sift flour, cornstarch and salt into a bowl, and make a well in the middle.
- Add the egg and pour in the water.
- Mix the egg and water into the flour mixture with a spoon.
- When this all binds together, scrape the spoon clean, and use your hands to work the dough into a smooth ball, leaving the bowl as free of the mix as possible.
- Knead the dough on a clean surface until it's very smooth.
- Cut the dough in half and wrap both portions in plastic wrap.
- Set aside for 15-30 minutes.
- Roll out one portion at a time.
- Dust work surface and rolling pin lightly with cornstarch, then roll out dough until thin and even.
- Either cut into squares, or use a circle cutter for dim sum and dumplings.