THIN 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 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.