Recipe by ribbit!
I have posted this in response to a request. I have made them once, and found that they work fine. However, I usually find it easier to just buy them. Still, it's a handy recipe to have around.
Top Review by jnf221
I have to say this has to be one of the best... I actually have a recipe very similar... but I figured I would try this one... the only thing I did differently was I doubled the ingredients... and added about 10 drops of yellow food coloring... I added the food coloring since I have no intentions on frying my rangoons I still wanted them to have that "fried" look even though they are oven baked... as for my wontons I boiled them as usual and baked the other half... if you want to bake them instead of fry them cook them @ 425 for 7-15 minutes depending on how thin you roll them out... and spray them with butter flavored cooking spray or make a butter wash and put it on before you put whatever in the oven... i am still in the process of putting my own recipes online so if you are interested in my crab rangoon and wonton filling recipes keep checking back i am just waiting for RZ to approve them... thank you so much... for posting this... oh i also wanted to add... i rolled these out on my kitchen aid pasta roller to the thinest setting starting from 1(thickest) ending with 8 (thinest) and the wontons boil so fast but still have to let the meat cook...
- 2 cups all-purpose flour
- 1⁄2 teaspoon salt
- 1 egg
- 1⁄4 cup water
- 1⁄4 cup water (or as needed)
- extra flour or cornstarch, as needed
Directions See How It's Made
- Mix the salt and the flour.
- In a small bowl, add 1/4 cup water to the egg and beat gently.
- Make a well in the middle of the flour, and add the egg-water mixture.
- Mix into the flour, adding remaining water as needed.
- Knead the dough into a ball.
- Keep kneading until smooth (several minutes).
- Place the dough in a large bowl, cover with a damp cloth and let rest for 1 hour.
- Cut the dough into quarters.
- Place one of the quarters on a well-floured surface, and roll out with a rolling pin until very thin.
- Cut the dough into the desired shapes (usually squares or circles).
- If stacking, dust the wrappers lightly with flour or cornstarch to keep them from sticking together.
- Keep cut wrappers covered with plastic wrap to keep them from drying out too much.
- Repeat with the other quarters.
- If not using immediately, wrap in plastic wrap and store in the refrigerator or freezer.