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Wrappers for Wontons or Egg Rolls

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Description Edit

This will make a somewhat cruder wrapper than those bought at a supermarket, but it will taste a little better, too, and it will give you the additional satisfaction of knowing you made everything. But mostly, I'd see this as a stopgap if you're committed to making dumplings but haven't bought wonton wrappers in the store. Contributed by Catsrecipes Y-Group

  • Cookbook: How to Cook Everything by Mark Bittman
  • Typed by: Susan alexanderjamesmom@gmail.com
  • Time: about 30 minutes
  • Makes about 50

Ingredients Edit

Directions Edit

  1. Combine the 2 cups flour and salt in a bowl.
  2. Stir the egg and some of the water into the flour mixture.
  3. Continue to add water and stir, just until you can gather the dough into a ball; the dough should be quite dry.
  4. You can also do this in a food processor: add the water gradually while the machine is running.
  5. Let the machine run for about 15 seconds, or knead for about 5 minutes by hand, using as much flour as is necessary to keep it from sticking.
  6. Shape into a ball, dust with flour, and cover with plastic wrap or a damp towel.
  7. Let sit from 10 minutes to 2 hours.
  8. Knead the dough for a minute, then cut it into 4 pieces.
  9. Roll each piece into a 1-inch log, then pinch off 1-inch pieces and roll them into rough 3- or 4-inch squares, rectangles, or circles (if you want to make larger egg rolls, make larger wrappers).
  10. Use immediately or dust well with flour, stack, cover with plastic wrap, and refrigerate or freeze.

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