Egg Dough for Chinese Noodles, Wonton Wrappers, or Egg Roll Wrappers
Makes: 1Hands-on: 20 minutesTotal: 1 hour 30 minutesDifficulty: Easy
- 2 cups all-purpose flour
- 1 1⁄4 tsp. salt
- 1 large egg, beaten
- 1⁄4 cup water
- 1⁄4 tsp. vegetable oil
- In a bowl, sift together the flour and salt. In another bowl, combine the egg and water. Turn the dry ingredients onto a work surface and hollow out a well in the center with your fingers or fist. Incorporate the flour into the egg with your fingers until a dough forms. Knead the dough until it is smooth and firm, about 5 minutes. Oil the dough and cover with an inverted bowl. Allow it to rest for an hour.
- Roll out the dough in paper-thin sheets and cut into 3-inch squares for wontons or 7-inch squares for egg rolls. Alternatively, cut circles with a 3-inch round cookie cutter or glass for wontons. Let the pieces dry for about 10 minutes, and then dust them with cornstarch. They can be stacked and refrigerated this way.