photo by Pneuma
- Ready In:
- 1hr 30mins
- 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.
Questions & Replies
The nutrition info says your "1 batch" yield is a single serving, at 981 point something calories, etc. Really? How many "pieces" in a batch? In an actual serving? Because I noticed that one reviewer says that your "1 batch" gave her 4 whole meals! Your batch is probably more than most families would eat in one sitting then, let alone a single person, such as me.
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...
I wanted to make pot stickers for dinner, but every recipe I found called for a package of "Wonton Wrappers". Not being a fan of prepared foods in any fashion, I searched for a recipe and came across this. These are really delicious and not at all hard to make with a pasta roller! Thanks for the great recipe.