Wonton Wrappers

AuthorLe-ThermiqueCategoryDifficultyBeginner
Yields1 Serving
Prep Time10 minsCook Time2 hrsTotal Time2 hrs 10 mins
INGREDIENTS:
 200 g all-purpose-flour
 1 large egg
 100 ml water
 50 g cornstarch for dusting
COOKING METHODS:
1

- Weigh and place all the ingredients into the mixing jar.
- Select preset mode R - KNEAD - RUN
Notes: auto setting : Timer: 3 Minutes / Speed: 3 then continue Timer: 7 Minutes / Speed: 2

2

- Close the jar lid and let it rest for 30 minutes

3

- After fermentation, the dough can be smoothed easily. Transfer the dough out and knead into a ball.
- Close the lid again and let it rest for an hour.

4

- Press the dough to thinnest level, roll the dough into long strips, sprinkle with starch, fold in half, and then roll the dough into long strip again.

5

- Repeat this operation until the dough becomes thinner and thinner. The starch must be sprinkled evenly, otherwise the dough will easily stick together.
- Roll into a paper-thin wonton skin.

6

- The dough must roll until a thin rectangle.

7

- Sprinkle starch and cut into 6 * 6cm
- Repeat to finish all.

8

Tips:
- During the process of rolling the wonton wrappers, be careful not to stick it together. You must add starch in time to prevent dough stick together.
- You can store the wanton wrappers by wrapping them in zipper bag, and lay flat in the freezer.

Ingredients

INGREDIENTS:
 200 g all-purpose-flour
 1 large egg
 100 ml water
 50 g cornstarch for dusting

Directions

COOKING METHODS:
1

- Weigh and place all the ingredients into the mixing jar.
- Select preset mode R - KNEAD - RUN
Notes: auto setting : Timer: 3 Minutes / Speed: 3 then continue Timer: 7 Minutes / Speed: 2

2

- Close the jar lid and let it rest for 30 minutes

3

- After fermentation, the dough can be smoothed easily. Transfer the dough out and knead into a ball.
- Close the lid again and let it rest for an hour.

4

- Press the dough to thinnest level, roll the dough into long strips, sprinkle with starch, fold in half, and then roll the dough into long strip again.

5

- Repeat this operation until the dough becomes thinner and thinner. The starch must be sprinkled evenly, otherwise the dough will easily stick together.
- Roll into a paper-thin wonton skin.

6

- The dough must roll until a thin rectangle.

7

- Sprinkle starch and cut into 6 * 6cm
- Repeat to finish all.

8

Tips:
- During the process of rolling the wonton wrappers, be careful not to stick it together. You must add starch in time to prevent dough stick together.
- You can store the wanton wrappers by wrapping them in zipper bag, and lay flat in the freezer.

Wonton Wrappers

Leave A Comment

Your email address will not be published. Required fields are marked *