SQUARE WONTON WRAPPERS RECIPES
WONTON SKIN RAVIOLIS RECIPE | FOOD NETWORK
Steps:
- Lay out 8 wonton wrappers on counter in front of you. Paint each one lightly with beaten egg. Place 1 tablespoon filling in the center of each ravioli. Seal by placing 8 additional wonton wrappers on top to cover each square. Pick up each ravioli and press well all around edges to seal. For a good seal, make sure no filling is stuck in the edges. Square ravioli can be left as is or cut into festive shapes (stars, hearts etc.) with a medium cookie cutter. Place the ravioli upside down on a cookie sheet lined with parchment. Lay out 8 more wrappers and repeat the process until either wrappers or filling is gone. Lay additional parchment or plastic wrap between layers of ravioli as needed as you lay them on the cookie sheet. The entire cookie sheet can be wrapped well and refrigerated for 1 to 2 days.
- When ready to cook ravioli, bring large pot of salted water to a boil. Lower heat to a simmer, give the water a good stir to form a whirlpool effect and quickly drop in 12 to 15 raviolis one by one, stirring gently to separate them as they hit the water. Poach gently 2 to 3 minutes, or until ravioli puff up, float to the surface and are opaque in the center (in the case of raw poultry or fish fillings) Remove ravioli from pot with a slotted spoon and reserve. Cook remaining ravioli in same manner. Serve with sauce, butter, or oil, or in broth, and with or without cheese.
WONTON WRAPPERS | CHINA SICHUAN FOOD
Homemade Wonton Wrappers recipe.
Provided by Elaine
Categories dim sum
Total Time 120 minutes
Prep Time 60 minutes
Cook Time 60 minutes
Yield 60
Number Of Ingredients 5
Steps:
- In a large bowl, mix flour with salt and then add egg in. Stir well.
- Slowly add water and keep stirring the mixture. Then grasp with hand to form a ball. Adjust the amount of water based on the water absorbing capacity of your brand of flour. Stop adding water when there is no dry flour in your bowl.
- Place the dough in a large bowl, cover with plastic wrap and rest for 10 minutes.
- And then knead the dough again for around 8-15 minutes until smooth. Rest for around 30 minutes.
- Divide dough in half. Press on half down and roll out to a larger wrapper around 3mm in thickness. Fold up and cover with plastic wrap again for the next resting process.
- Finish the other half and reset both for another 30 minutes.
- Take one larger wrapper out and divide in half. Roll each of the halves into paper-thin wrapper or as thin as possible. Keep dusting. Then cut the large wrappers into small squares around 8cm.
- Repeat to finish all.
Nutrition Facts : Calories 35 kcal, CarbohydrateContent 6 g, ProteinContent 1 g, CholesterolContent 11 mg, SodiumContent 43 mg, ServingSize 1 serving
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