Since I’ve already used wontons successfully in my cooking, I thought I’d try making the skins myself. If you live in China, I wouldn’t recommend it. The price of fresh-made perfectly-square skins costs less than the time you spend making them. I don’t regret anything that gives me cooking cred, but I likely won’t be doing it again. However, depending on where you live, it may be cheaper to make them at home.
First you mix the dough; then roll it out until it’s paper-thin…
Cut the dough into symmetrical squares…
Make sure each square has some flour on it to keep them from sticking; use immediately or freeze!
The Recipe! (Makes 30-40 wrappers, depending on size)
What you need:
- 1 egg
- 3/4 teaspoon salt
- 2 cups all-purpose flour; plus a little extra for your hands and rolling
- 1/3 to 2/3 cup water, as needed
What to do:
- Lightly beat the egg with the salt.
- Add 1/4 cup water.
- Put the flour into a large bowl. Make a hole in the center and add the egg and water mixture. Mix.
- Add as much of the remaining water as you need to form a dough (not too much, or it will be too sticky!)
- Form the dough into a ball and knead for at least 5 minutes, until it becomes a little stretchy.
- Cover and let rest for 30-45 minutes.
- Transfer the dough to a lightly floured surface. Roll out until paper-thin.
- Cut into small squares (the size is up to you, but mine we about the size of a large sticky-note).
- Use immediately or store in a plastic bag until ready. You can freeze them to make them last longer as well.
Tips: if you dough isn’t elasticky enough and you’re too short on time to let the dough rest longer, hold the edge down with one hand while you roll it out with the other.
Wonton Wrappers (馄饨皮)