Wonton

Wonton (also spelled wantan, wanton, or wuntun in transcription from Cantonese; Mandarin: húntún) is a type of dumpling commonly found in a number of Chinese cuisines.

Wontons are made by spreading a wrapper flat in the palm of one's hand, placing a small amount of filling in the center, and sealing the wonton into the desired shape by compressing the wrapper's edges together with the fingers. Adhesion may be improved by moistening the wrapper's inner edges, typically by dipping a fingertip into water and running it across the dry dough to dissolve the extra flour. As part of the sealing process, air is pressed out of the interior to avoid rupturing the wonton from internal pressure when cooked.

Beijing, Sichuan, Hubei, Jiangnan, Jiangxi, Guangdong (Cantonese), Fujian, etc have their onwn way to prepare Wonton.

Wonton

Ingredients

• 1/3 cup Water
• 2 cups Flour
• 1/2 tsp Salt
• 1 large Egg

Method

• Beat the egg in a bowl and mix in the water.
• In a separate larger bowl, combine the salt and flour. Create a hole in the middle of the mixture and pour in the water and egg. Mix all ingredients well.
• Knead the dough on a floured surface until elastic. Then, create two separate balls with the dough.
• Cover these dough balls with a damp cloth for at least 10 minutes.
• Slice each ball into four pieces. Roll these pieces into 10 squares. Cut the squares into 3 1/2x3 1/2 inch squares.
• Wonton Wrappers are ready to be use.