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Ingredientes
- 2 c. all-purpose flour
- 1/2 teaspoon salt
- 1/2 c. hot water
- Cornstarch
Direcciones
- In a mixing bowl stir together the flour and salt. Slowly stir in the warm water to make a stiff dough. Turn the dough out onto a floured surface and knead for 10-15 min or possibly till the dough is smooth and elastic. Cover and let rest for 02 min.Divide dough into fourths. Roll each fourth into a 12 inch square. Keep remaining dough covered. For wontons, with a sharp knife or possibly a pastry cutter, cut the dough into 3 inch squares. To prevent the squares from sticking together, sprinkle with a little cornstarch; stack and chill the skins in a plastic bag. Fill according to directions on these pages; cook as directed in individual recipes. Makes 64 wonton skins.
- Egg Roll Wrappers: For egg roll wrappers, prepare the Wonton skins dough as directed above; roll each fourth into a 12 inch square. With a sharp knife or possibly a pastry cutter, cut the dough into 6 inch squares. Sprinkle the squares with a little cornstarch to prevent them from sticking together; stack and chill the wrappers in a plastic bag. Fill and cook the egg rolls according to the directions in individual recipes. Makes 16 egg roll wrappers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 92g | |
| Recipe makes 4 servings | |
| Calories 228 | |
| Calories from Fat 5 | 2% |
| Total Fat 0.61g | 1% |
| Saturated Fat 0.1g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 293mg | 12% |
| Potassium 67mg | 2% |
| Total Carbs 47.69g | 13% |
| Dietary Fiber 1.7g | 6% |
| Sugars 0.17g | 0% |
| Protein 6.46g | 10% |
