from Kitchen Simplicity
- 2 cups flour
- 1 egg
- 3/4 tsp. salt
- 1/4 -1/2 cup water
- Sift flour into a large bowl and make a well in the centre. Whisk together egg, salt and 1/4 cup water. Pour into flour well. Mix together, adding additional water until the mixture will stay together in a ball. (You may need more or less then 1/2 cup, use your discretion. Keep in mind that you do not want it to be sticky.)
- Knead the dough until it becomes smooth and pliable.
- Let rest for 30-60 min. (This is so the gluten can relax. The longer it sits the easier it will be to roll out)
- Divide dough in half. Keep one half covered while you roll out the other one on a surface lightly coated with cornstarch (if you use flour it may toughen it up). Roll out as thin as you possibly can.
- Cut into 3.5 inch squares (You should be able to get approx. 12 wonton wrappers out of each half).
Makes: 24 wonton wrappers
- You can store them in your fridge for a couple of days or in the freezer for longer storage. (I have some in the freezer right now. Once I use them I will update this page to let you know how they held up.)
- If you are not going to use them right away then they will probably shrink back a bit. But, the dough is so pliable they are easy to stretch out individually just before you fill/use them.
- If you are wanting to stack them, coat them in cornstarch (cornflour). If you stack them with flour it will absorb into the dough and they will become one solid mass.
- If they have been in the fridge for a couple of days and the moisture seems to have removed most of the cornstarch re-coat them again before placing in the freezer.
- It is important to keep the dough covered as much as possible or it will dry out. Any dough/wrappers that are not being worked with should be covered, preferably with a damp towel.
- If you have a pasta maker then these are even easier to make. Just pass them through, gradually going to the thinest setting.