Wonton Wrappers Recipes

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.

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.

Steps:

• In a medium bowl, combine the sausage, green onions, soy sauce, hoisin sauce, and garlic.
• Place 8 wonton wrappers on a clean surface and brush edges with water.
• Place 1 tablespoon of pork mixture in center of each wrapper. Gather edges of wrapper together over filling. Press edges of wrapper together, enclosing the filling completely. Repeat with remaining wrappers and filling.
• Place a collapsible metal steamer rack in a large wide pot. Fill pot with 1/2-inch water.
• Spray steamer rack with nonstick spray. Bring water to a simmer.
• Working in batches, arrange dumplings on rack 1-inch apart.
• Cover pot with lid and steam dumplings until cooked thoroughly, about 8 minutes. Watch the water level and add more as needed.
• Transfer dumplings to a platter and serve with dipping sauces.

Steps:

• Sift flour and salt then stir in warm water, slowly. Dough should be very stiff.
• Knewad on floured surface until smooth. Use a towel to cover and let rest for at least 20 minutes.
• Divide the dough into half. Roll out dough making them very thin. If thicker it will reduce them number of wrappers per half.
• Cut into 3 inch squares.
• Repeat step with second ball.
• To store use cornstarch. Sprinkle on dough and keep in airtight bag in freezer or fridge.
• For Spring rolls cut bigger squares [6-8 inches].

Steps:

• 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).