Prep 1 hr
Cook 0 mins
This is soooooo EASY - this recipe came from about.com and I havent modified the ingredients in the slightest, it works perfectly for me. and the fillings for the wrappers can be anything your heart desires! cabbage, mushroom.. cheese.. potato.. the opportunities here are endless! (and for those of you who don't have a sifter... (I know, I know, but believe me there are people who've never even seen a sifter :)) you can use a splatter cover (the mesh type that cover frying pans when cooking)
- Lightly beat the egg with the salt. Add 1/4 cup water.
- Sift the flour into a large bowl. Make a well in the middle and add the egg and water mixture. Mix in with the flour. Add as much of the remaining water as necessary to form a dough. (Add more water than the recipe calls for if the dough is too dry).
- Form the dough into a ball and knead for about 5 minutes, or until it forms a smooth, workable dough. Cover and let rest for 30 minutes. Turn the dough out onto a lightly floured surface. Roll out until very thin, and cut into 3 1/2-inch squares. Store in a plastic bag in the refrigerator or freezer until ready to use.
i used my pasta attachment on my mixer. so easy. i used cornstarch on the outside to keep them from sticking to each other.
thanks for posting!
I finally got enough courage to try out the pasta attachments for the stand mixer. I settled on this recipe and it was the best idea I had all day. Flawless, although my kitchen has a light dusting of cornstarch, which worked beautifully. I made some fresh dim sum, and I am drying and freezing some in the form of egg noodles. Why not try it all? Thank you!
i love it..... simply easy to make and it turned out great... thank you so muchhh