Wonton Dough recipe
information
Roll out the dough very thinly, to not more than about 1/8 cm (1/16 in) thick, then cut into shapes as you require (the most usual ones are rectangles or squares).
ingredients
450 g (1 lb) 4 cups Flour
2 tsp Salt
2 Eggs, lightly beaten
75 ml (3 fl oz) 3/8 cup Water
2 tsp Salt
2 Eggs, lightly beaten
75 ml (3 fl oz) 3/8 cup Water
method
1. Sift the flour and salt into a bowl. Make a well in the centre and pour in the eggs and water. Using your fingers or a spatula, draw the flour into the liquid until it has been incorporated and the dough comes away from the sides of the bowl.
2. Turn the dough out on to a lightly floured surface and knead for 10 minutes, or until it is smooth and elastic.
3. The dough is now ready to use.
2. Turn the dough out on to a lightly floured surface and knead for 10 minutes, or until it is smooth and elastic.
3. The dough is now ready to use.
serving amount
enough dough for 72 wrappers
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
