In China’s ever-changing food culture, wonton has become a deeply loved traditional food with its simple and unique charm. Wonton has a long history, originating from the Eastern Han Dynasty and has a history of more than 2,000 years.In my mind, wontons are second only to dumplings, and they are another type of dumpling.
Wonton wrappers are much thinner than dumpling wrappers. , in order to save time, usually people like to go to the market to buy wonton wrappers. But if you make wonton wrappers at home, the wontons will be more delicious. Today I will show you how to make wonton wrappers at home.
Ingredients
All-purpose flour, also known as plain flour, is a versatile staple in the world of baking and cooking. Chinese called it “中筋面粉”.
Egg, the addition of eggs will make the wonton skin more flexible and less likely to break.
Water
Instructions
1. Make a dough with flour, egg and water. Cover it with plastic wrap, let it rest for 30 minutes.
2. Put some potato starch on the workboard, place the rested dough on it, roll it into a thin cake with a rolling pin.
3. Fold the cake and cut it evenly into 8 portions with a dough scraper. Remove the edges connections of each set.
5. Wonton Wrappers are ready. They can be kept in the refrigerator for up to 2 days, so it’s best to make them fresh or use them to make wontons and put them in the freezer.
Chinese Wonton Wrappers
Equipment
- Flour work board
- Rolling Pin
Ingredients
- All-purpose flour, 200 g
- Water, 50 ml
- Egg, one
Instructions
- Make a dough with flour, egg and water. Cover it with plastic wrap, let it rest for 30 minutes.
- Put some potato starch on the workboard, place the rested dough on it, roll it into a thin cake with a rolling pin
- Fold the cake and cut it evenly into 8 portions with a dough scraper. Remove the edges connections of each set.
- Wonton Wrappers are ready. They can be kept in the refrigerator for up to 2 days, so it's best to make them fresh or use them to make wontons and put them in the freezer.
