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Wonton Wrapper Dough

Wonton wrapper dough are similar to dumplings and pot stickers.

Serves 6people
cups Sifted Flour Plus More For Rolling
tsp Salt
cup Cold Water, Divided
Generous Amount Of Cornstarch To Sprinkle Over Them (to Remove Moisture)
Into a big mixing bowl, sift the flour. Reserve.
In another bowl, whisk together the egg, salt and the 1/4 cup of cold water. Reserve.
Make a hole in the middle of your flour and pour the egg/water mixture in the middle before mixing it gently. Add the other 1/2 cup of cold water, mix well and form a big ball of dough
Knead the dough by hand for 5-6 minutes on a lightly floured surface. The dough will start sticky but will become less and less sticky as you knead so don’t cheap out on this step. Make sure you do the full 5-6 minutes. The final texture should be soft, silky and obviously a bit less sticky.
Once the kneading is done, wrap your ball of dough in plastic wrap and let the gluten relax for 30 minutes before rolling it out.
Roll your dough on a floured surface as thinly as you can. Make them paper thin if you’re able to do it by hand. If not, I strongly suggest you invest in a pasta maker because it will make this step so much easier and you’ll end up with better quality wrappers in the end. No worries if you don’t have one, I made my wrappers by hand for years before buying a machine and everybody liked what I made with them. It’s just now that I do have a pasta machine, I can tell you that it does make a difference because the dough gets so flat and so perfect that it doesn’t shrink back on itself. I usually get to the setting 5 (that’s how thin the dough is) on my lasagna attachment for the pasta machine and add flour at each step of the way.
Cut the dough into the shape and size of wrapper you want (it’s usually small circles or squares, you can use a cookie cutter, a glass, a pasta cutter, knife etc…). Toss them in a lot of cornstarch (this will help control the moisture and make sure your wrappers don’t merge in to one big ball of dough). Then stack them in mini piles, cover each in plastic wrap and then freeze them. Once you’re ready to use them, let them thaw in the fridge for 1 hour or so. Then use them in your favorite recipe that requires wonton wrappers.

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