Wrappers for Wontons or Egg Rolls
This will make a somewhat cruder wrapper than those bought at a supermarket, but it will taste a little better, too, and it will give you the additional satisfaction of knowing you made everything. But mostly, I'd see this as a stopgap if you're committed to making dumplings but haven't bought wonton wrappers in the store. Contributed by Catsrecipes Y-Group
- How to Cook Everything by Mark Bittman
- Typed by: Susan firstname.lastname@example.org
- Time: about 30 minutes
- Makes about 50
- 2 cups (about 9 oz) all-purpose flour, plus a little more as needed
- ½ tsp salt
- 1 egg (optional)
- ½ cup water, more or less
- Combine the 2 cups flour and salt in a bowl.
- Stir the egg and some of the water into the flour mixture.
- Continue to add water and stir, just until you can gather the dough into a ball; the dough should be quite dry.
- You can also do this in a food processor: add the water gradually while the machine is running.
- Let the machine run for about 15 seconds, or knead for about 5 minutes by hand, using as much flour as is necessary to keep it from sticking.
- Shape into a ball, dust with flour, and cover with plastic wrap or a damp towel.
- Let sit from 10 minutes to 2 hours.
- Knead the dough for a minute, then cut it into 4 pieces.
- Roll each piece into a 1-inch log, then pinch off 1-inch pieces and roll them into rough 3- or 4-inch squares, rectangles, or circles (if you want to make larger egg rolls, make larger wrappers).
- Use immediately or dust well with flour, stack, cover with plastic wrap, and refrigerate or freeze.