So recently it dawned on me that we live really far away from restaurants.
There isn’t a Starbucks for 50 miles.
Just don’t feel like cookin’ and wanna go out to eat? It is at least a 20 minute drive…and then you are stuck with a sorry little assortment of national chains and local chains, both of which are generally too-expensive or too-gross to eat at.
And so, that is how I came to the decision to make wonton wrappers. From scratch. Because it is a lot more effort to get in the car and drive to a restaurant than it is to whip out some flour, eggs, water and salt.
I mean, really.
Wonton wrappers can go in to a lot of different things: pot stickers, wonton soup, or even Italian Nachos. So why not make them from scratch? This is the rhetorical question I find myself asking, at least.
This recipe for the wrappers is from allrecipes.com
1/3 cup water
2 cups flour
1/2 tsp salt
- In a medium bowl, beat the egg. Mix in the water.
- In a large bowl, combine the flour and salt. Create a well in the center of the mixture and slowly pour in the egg and water. Mix well. If the mixture is too dry, increase the amount of water one teaspoon at a time until a pliable dough has formed.
- On a lightly floured surface, knead the dough until elastic. Cut dough into two separate balls. Cover the balls with a damp cloth for a minimum of 10 minutes, ideally 30 minutes.
- Cut each ball into four equal pieces. Roll the pieces into 10 1/2×10 1/2 inch squares. Cut the squares into 3 1/2×3 1/2 inch squares. Use in any recipe that calls for wonton wrappers.