Title: Won Ton Wrappers
Categories: Chinese
Yield: 1 Servings

3		Eggs
1	ts	Salt
3	tb	Cold water
2 1/2	c	Sifted all purpose flour Extra flour for the rolling out pro

Crack the eggs into a mixing bowl. Add the salt and water and beat mixture lightly. Stir in the sifted flour with a wooden spoon and mix until a stiff dough forms. Knead with your hands if the dough is too stiff for the spoon. Divide the dough into 4 parts.

Cover a cutting board with a smooth cloth or linen dish towel. Sprinkle a little flour evenly on the cloth. Place a piece of dough on the cloth and sprinkle some flour on the dough. Roll out dough as thin as possible. Sprinkle more flour on dough from time to time to prevent it from sticking to the rolling pin. Remove the noodle sheet and place on paper towel. Repeat until all 4 pieces of dough have been rolled out. Allow the sheets of noodle to dry to a semi-stiff state. (It will take an hour or more depending on weather conditions. The sheets should not be limp and stretchable, yet should not crack when folded.)

When the noodle sheets are dry enough, take one sheet at a time to a cutting board. If you are going to make them into noodles, sprinkle a little flour on top of the noodle sheet. Rub the flour evenly over it with the palm of your hand. Roll the sheet into a loose scroll. With a sharp knife or Chines cleaver, cut across the scroll into very thin rings (about 1/16"). Shake out the rings into long noodles.

If the noodle sheets are to be used for won ton or dumplings, trim the uneven edges of the sheets to form a square or rectangle. Sprinkle a little four on top and spread with the palm of hand evenly. (This is to keep the sheets of noodles from sticking together when stacked.) Cut the trimmed sheets into about 3-1/2 inch squares.

From: Jim Lee's Chinese Cookbook Shared by: Pat Stockett

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