Wonton Wrappers Recipes

CHINESE WONTON WRAPPERS

Steps:

• Gather the ingredients.
• In a small bowl, lightly beat the egg with the salt. Add 1/4 cup water.
• Sift the flour into a large bowl. Make a well in the middle and add the egg and water mixture.
• Using a fork, mix the liquid in with the flour. Add as much of the remaining water as necessary to form a dough. Add more water than the recipe calls for if the dough is too dry.
• Form the dough into a ball and knead for about 5 minutes, or until it forms a smooth, workable dough.
• Cover and let rest for 30 minutes.
• Turn the dough out onto a lightly floured surface. Roll it out until very thin and cut into 3 1/2-inch squares.
• Sprinkle some flour on both sides of the wonton wrappers to prevent the wrappers from sticking to each other. Store in the fridge for up to a week. Check below for storage suggestions.
• Gather the ingredients.
• In a large bowl, mix all the ingredients together.
• Knead into a smooth and workable dough.
• Cover and let the dough rest for 30 minutes.
• Turn the dough out onto a lightly floured surface and use a rolling pin to flatten the dough until the dough is thin enough to be fed through the pasta machine.
• Flatten the dough using the pasta machine on the thinnest setting.
• Cut the flattened dough into 3-inch squares and sprinkle some flour on both sides of the wonton wrappers to prevent the wrappers from sticking together.
• Put the wonton wrappers in a plastic bag or airtight container as soon as possible to stop them from drying out. Store in the fridge for up to a week. Check below for storage suggestions.
• Gather the ingredients.
• In a large bowl, mix all the ingredients together.
• Knead into a smooth and workable dough.
• Cover and let rest for 30 minutes.
• Turn the dough out onto a lightly floured surface and use a rolling pin to flatten the dough until it is thin enough to be fed through the pasta machine.
• Flatten the dough with the pasta machine on the thinnest setting.
• Cut the flattened dough into 3-inch squares and sprinkle some flour on both sides of the wonton wrappers to prevent the wrappers from sticking together.
• Put the wonton wrappers into a plastic bag or airtight container as soon as possible to stop them from drying out. Store in the fridge for up to a week. Check below for storage suggestions.

WON TON WRAPPER APPETIZERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a miniature muffin pan with cooking spray.
• Insert wonton wrappers into the muffin pan so as to form small cups. Bake 5 minutes in the preheated oven. Allow the baked wrappers to cool. Remove from the pan.
• In a medium bowl, mix the sausage, Monterey Jack, Cheddar, black olives and Ranch-style dressing. Fill the baked wonton wrapper cups with the mixture.
• Bake the filled wonton wrappers 10 to 15 minutes, until the sausage mixture is bubbly and slightly brown. Watch closely so the wonton wrappers do not burn.

WONTON WRAPPERS

Steps:

• Mix the salt and the flour.
• In a small bowl, add 1/4 cup water to the egg and beat gently.
• Make a well in the middle of the flour, and add the egg-water mixture.
• Mix into the flour, adding remaining water as needed.
• Knead the dough into a ball.
• Keep kneading until smooth (several minutes).
• Place the dough in a large bowl, cover with a damp cloth and let rest for 1 hour.
• Cut the dough into quarters.
• Place one of the quarters on a well-floured surface, and roll out with a rolling pin until very thin.
• Cut the dough into the desired shapes (usually squares or circles).
• If stacking, dust the wrappers lightly with flour or cornstarch to keep them from sticking together.
• Keep cut wrappers covered with plastic wrap to keep them from drying out too much.
• Repeat with the other quarters.
• If not using immediately, wrap in plastic wrap and store in the refrigerator or freezer.