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Wrapping skin for egg rolls & won tons
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| Artist: |
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| Categories: |
Appetizers, Asian, Bakery, Pastry, Rolls |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 2
| cup | Flour | | 1/2
| tsp | Salt | | 1
| | Egg | | 1/2
| cup | Water |
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Procedures:
| 1 | Sift flour and salt together beat egg, add water and mix well. | | 2 | Blend thoroughly with flour and salt; knead until dough is smooth. | | 3 | Roll dough on floured board until paper thin. | | 4 | Be sure board is well dusted with flour. | | 5 | For egg rolls, makes about 18 6" square wrappings. | | 6 | If won ton wrappings are desired, cut each 6" square into four pieces. | | 7 | (if wrappings are not to be used immediately, they may be stacked together, but each piece should be well floured). | | 8 | Wrap stack in aluminum foil, and place in refrigerator. | | 9 | This will keep about a week. | | 10 | If skins become too hard and dry, place a wet dishcloth around them to moisten. | | 11 | Serves 4 |
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