Monday, August 25, 2008

Wonton Soup

WONTON WRAPPER


1 egg
1/4 C water
1 2/2 C All Purpose Flour (APF)
* extra flour for dusting

Mix all together and knead until smooth and silky.  Roll into a log about 1 inch diameter and cut into 1/2 discs.  Flatten with your thumb and index finger.  Thin using a rolling pin. Ideal thickness is about 16th of an inch.  

TIPPY TIPS:  Dust work area and rolling pin with flour to avoid sticking.  
                        Dust in between wonton wrappers with APF.
                        Dough maybe kept in the refrigerator for 3 days in an airtight container.
                        Pureed vegetables (carrots, cauliflower, broccoli, spinach, etc) maybe added  
                            to the dough for added flavor and nutrients.



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