- Close the jar lid and let it rest for 30 minutes
- 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.
- 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.
- 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.
- The dough must roll until a thin rectangle.
- Sprinkle starch and cut into 6 * 6cm
- Repeat to finish all.
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.
0 servings