WONTON WRAPPERS
For those of us who like to make EVERYTHING ourselves -- an original wonton wrapper recipe. Use the wonton wrappers to form tasty little dumplings stuffed with your favorite fillings.
Provided by BIGDADDY1IL
Categories Main Dish Recipes Dumpling Recipes
Time 30m
Yield 72
Number Of Ingredients 4
Steps:
- In a medium bowl, beat the egg. Mix in the water.
- In a large bowl, combine the flour and salt. Create a well in the center of the mixture and slowly pour in the egg and water. Mix well. If the mixture is too dry, increase the amount of water one teaspoon at a time until a pliable dough has formed.
- On a lightly floured surface, knead the dough until elastic. Cut dough into two separate balls. Cover the balls with a damp cloth for a minimum of 10 minutes.
- Cut each ball into four equal pieces. Roll the pieces into 10 1/2 by 10 1/2 inch squares. Cut each into nine 3 1/2 by 3 1/2 inch squares. Use in any recipe that calls for wonton wrappers.
Nutrition Facts : Calories 13.6 calories, Carbohydrate 2.7 g, Cholesterol 2.6 mg, Fat 0.1 g, Fiber 0.1 g, Protein 0.4 g, Sodium 17.2 mg
CHINESE WONTON WRAPPERS
Wontons are a really popular snack in Chinese cuisine. There are three easy ways to make wonton wrappers from scratch.
Provided by Liv Wan
Categories Appetizer Ingredient
Time 45m
Yield 12
Number Of Ingredients 16
Steps:
- Gather the ingredients.
- In a small bowl, 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.
- Using a fork, mix the liquid 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 it out until very thin and cut into 3 1/2-inch squares.
- Sprinkle some flour on both sides of the wonton wrappers to prevent the wrappers from sticking to each other. Store in the fridge for up to a week. Check below for storage suggestions.
- Gather the ingredients.
- In a large bowl, mix all the ingredients together.
- Knead into a smooth and workable dough.
- Cover and let the dough rest for 30 minutes.
- Turn the dough out onto a lightly floured surface and use a rolling pin to flatten the dough until the dough is thin enough to be fed through the pasta machine.
- Flatten the dough using the pasta machine on the thinnest setting.
- Cut the flattened dough into 3-inch squares and sprinkle some flour on both sides of the wonton wrappers to prevent the wrappers from sticking together.
- Put the wonton wrappers in a plastic bag or airtight container as soon as possible to stop them from drying out. Store in the fridge for up to a week. Check below for storage suggestions.
- Gather the ingredients.
- In a large bowl, mix all the ingredients together.
- Knead into a smooth and workable dough.
- Cover and let rest for 30 minutes.
- Turn the dough out onto a lightly floured surface and use a rolling pin to flatten the dough until it is thin enough to be fed through the pasta machine.
- Flatten the dough with the pasta machine on the thinnest setting.
- Cut the flattened dough into 3-inch squares and sprinkle some flour on both sides of the wonton wrappers to prevent the wrappers from sticking together.
- Put the wonton wrappers into a plastic bag or airtight container as soon as possible to stop them from drying out. Store in the fridge for up to a week. Check below for storage suggestions.
Nutrition Facts : Calories 311 kcal, Carbohydrate 62 g, Cholesterol 31 mg, Fiber 2 g, Protein 10 g, SaturatedFat 0 g, Sodium 376 mg, Sugar 0 g, Fat 2 g, ServingSize 12 servings, UnsaturatedFat 0 g
WONTON FILLING
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes Ground Pork Recipes
Yield Makes enough to fill about 24 wontons
Number Of Ingredients 7
Steps:
- In a medium bowl, toss cabbage with 1/2 teaspoon salt. Let stand 10 minutes. Wrap cabbage in a double layer of paper towels; firmly squeeze out excess liquid. Return cabbage to bowl; add pork, scallions, ginger, soy sauce, and sesame oil. Mix well with a fork. Refrigerate leftover filling up to 2 days.
WONTON WRAPPERS
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.
Provided by ribbit
Categories Grains
Time 1h30m
Yield 1 batch
Number Of Ingredients 6
Steps:
- 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.
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