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Title: Wonton Wrappers 1 (Ck)
Categories: Soup Chinese Jewish
Yield: 1 Servings
| 2 | c | Unsifted all-purpose flour |
| 1/2 | ts | Salt (optional) |
| 1 | lg | Egg, beaten |
| 1/2 | c | Cold water, approximate |
In a medium-size to large mixing bowl, combine the flour and salt. With a fork, stir in the egg, then gradually add the water, stirring rapidly until the dough forms a ball. Knead gently for a minute or two, until the dough is smooth. Cover the dough with the mixing bowl or with plastic wrap and let it rest for 10 minutes.
Divide the dough in half. Keep one half covered, and on a floured surface roll out the other half to a 12-inch square. Cut the dough into sizteen 3-inch squares. Divide half of the filling among the squares, placing a rounded teaspoonful of filling just off center on each square. Fold the dough over the filling to form a triangle. Press together the edges of the dough to firmly enclose the fillilng. Bring the tips of the long edge of the triangle back behind the folded edge, pinch
together the tips of the dough. Repeat the procedure with the other half of dough.
To cook the wontons, in a 5-6 quart pot bring 3-4 quarts of chicken broth to the boil. Drop in the wontons and cook them for 4-7 minutes, until the dough is tender. Taste one after the minimum time. Keep the broth boiling, but not too violently or the dough will toughen.
From: Chinese Kosher Cooking Betty S. Goldberg Jonathan David Publishers, Inc., 1989
Entered by: Lawrence Kellie Sun 10-06-1996 at 14:49:33
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