Title: Wonton Skins
Categories: Meat
Yield: 12 Servings

1 1/2 -(up to)
2 c Flour
1 ts Salt
1 Egg
2 -(up to)
3 tb Water

1. Sift flour and salt into a bowl. Make an indentation or well in the
center.

2. Beat egg lightly; then pour into well and blend in.

3. Sprinkle with cold water and, wetting the hands once or twice, knead
mixture to a smooth dough.

4. Place the dough in a bowl and cover with a damp cloth. Refrigerate 30
minutes to an hour.

5. Sprinkle a board with cornstarch or flour. With a rolling pin, roll out
the dough in a forward motion, away from you, until it is paper-thin and
its edges are even in thickness. (The wonton skins should be
semi-transparent.)

6. Cut the dough in 2- to 3-inch strips. Flour them lightly; then stack one
atop the other. Cut crosswise through the stack to make 2- to 3-inch square
skins.

7. Place skins on a tray. Cover with a damp cloth until ready to use.

NOTE: If the dough is either too moist or insufliciently floured, the skins
will stick to one another in step 6.

NOTE: See "Information: Wontons" for specific information on preparing,
folding and cooking Wontons.

From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.