Prep 30 mins
Cook 10 mins
- 3 cups unbleached flour
- 1 teaspoon salt
- 1 egg, lightly beaten
- 1⁄2 cup water, approximately
- cornstarch, for dusting
- Combine flour and salt and mound on pastry board.
- Make an indentation in center of mound, add egg and mix with fingers.
- Gradually add water to form dough.
- Knead 10 minutes and form into a ball.
- Cover with a dampened tea towel and let rest 20 minutes.
- Roll out in several batches to desired thickness, in most cases as thinly as possible.
- cut in 4-inch squares or 3-inch rounds.
- Dust dough pieces lightly with cornstarch, stack and cover with cloth to prevent drying out until ready to fill.
- Yield: 1 pound, approximately 40 skins.
- Regional Cooking of China.
Add a little sugar and roll out thin and cut into strips and put in fryer. You get won-ton chips. They cook fast. If they are too thick they will puff up and be more like a bread they also can be stretched by hand before frying.
best I've tried yet
I used these wraps for won tons and egg rolls and they were pretty well. It took me a few trys to get them rolled out thin enough, the first few didn't turn out too well. All in all they were good but in the future I'll probably just buy the premade wraps for conveniance sake.