When I made and shared my adventures in making potstickers the first time, I knew I wanted to make the wrappers myself the next time. Well, that is exactly what I did this weekend. Of course, Recipezaar came to the rescue again with the recipe for these wrappers.
The ingredients include:
–2 cups of all-purpose flour
–1 egg
–1/2 teaspoon salt
–1/4 cup of water
Place the egg in a small bowl with the 1/4 cup of water. Mix together, beating the egg slightly.
In a large bowl, place the 2 cups of flour and the 1/2 teaspoon of salt. I used a whisk to mix the two together, which helped sift the ingredients a wee bit as well.
Make a small well in the middle of the dry mixture.
Pour the egg and water mixture into the well and
mix together well.
You want to make a dough out of this. If the mixture is too crumbly, add up to a 1/4 cup more water until the mixture becomes doughlike.
Once the dough is at a point you like,
it’s time to knead it. Knead the dough until
a smooth ball is formed.
Place a damp towel over the dough ball and let it rest for one hour.
After the dough has rested, take the towel off and separate or cut the dough ball into four sections.
Take the first section and place it on a well-floured surface.
Start rolling out the dough with a rolling pin.
Roll it out until it is fairly thin.
Find a glass or other item to cut out circles or squares in your dough.
Place the circles off to the side with a layer of plastic wrap over them to keep them from drying out. Remember to place a sprinkling of flour between each circle so that the wrappers do not stick together, ruining your efforts (more on this in a moment).
And this is making wrappers. Not bad huh? Okay now on the sticking thing. I must not have put enough flour inbetween some of my wrappers b/c about 1/2 of them stuck together. ARRRGGHHH!!! I rolled the dough back out
but was too lazy to roll and roll and cut and roll.
So I placed the dough in mini casserole dish I have.
and placed the rest of the potsticker filling in it.
I folded up the top and baked it all at 350 degrees until cooked through.
This created one huge wonton. LOL!
It’s fairly tasty too!
Be the bento everyone!
Cheers to delicious “mistakes”
I lived most of my childhood summer holidays with my grandparents in China, and we made dumplings a lot because it’s my grandfather’s favorite food. Traditionally, wonton or dumpling wrappers are made with just flour and water. Nothing else. Sounds like a hoax huh? That’s what I thought the first time my mother shared her recipe with me. We never measure anything, either, so you just have to be familiar with the consistency to know how much water to put in. About as soft a bread dough I guess. I usually use about 3/4 of a cup of flour for each person that’s eating.
Homemade wrappers are sooo good. If you want to be ambitious, roll out each of the wrappers individually with a rolling pin. There’s a fun technique that gets the wrappers super thin on the outside, but thick on the inside so the filling is well protected.
You use recipezaar!! I love Zaar!!! That is one huge dumpling!! LOL.
I’m like a one-woman receipzaar promoter on this blog. Most of the things I try come from that website. I even broke down and paid for a membership earlier this year. Now, I can organize my recipes into little folders and such. I’m such an addicted geek.