Vegan Wonton Wrappers

Recipe by Blueyesdncr
READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Sift together flour and salt in a bowl.
  • Slowly stir in warm water - dough will be very stiff. Knead dough on floured surface till smooth, about 15 minutes. Cover with towel and let stand for 20 minutes.
  • This part takes some elbow grease, be warned. Roll about a half of the dough out, as thin as you can. I'm not that strong so mine stay a little on the thick side. It should make thirty-two 3-inch squares but I'm lucky to get sixteen. Repeat for other half of dough.
  • To store (if there are any leftovers, anyway) just sprinkle with cornstarch and keep in an airtight bag in the fridge or freezer.
  • To make "eggless" or spring rolls just cut bigger squares, 6-8 inches or so.
  • Serves: 8 servings of 4. (total of 32).
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