Wonton Wrapper

I have been planning to cook my own version of Siomai but finding the wrapper is not easy here. There are a lot of spring roll wrappers available in the market but all I know is that its only purpose is for frying. Although I have not tried, steaming it may not guarantee that the wrappers will give the desired output – soft as Siomai’s wrapper. In addition to that, doing some researches and reading some cooking FAQs, these two have different ingredients, wonton is made with all purpose flour and spring roll is made with rice flour.

Going back to my plan of cooking Siomai, I started with doing the wrapper. I also learned that it can be stacked in the refrigerator for several days should we decide not to use it right away.

Not so paper thin but still looks like wonton wrapper :)

Ingredients:
- 2 cups all purpose flour
- 1 tsp salt
- 1 egg
- ½ cup cold water
You will need:


- rolling pin
- flat surface


Procedure:
- Combine flour and salt
- Make a well in the center, add the egg
- Gradually add in the cold water while mixing together
- You may use your hands in mixing until you form a ball
- Set aside for 20-30minutes, this will make it easier to roll out
- Spread flour on a flat surface, and get a golf sized ball of the mixture
- Using a rolling pin, roll out as thin as you possibly can
- Cut into 3by3 inches square
- Do until the rest of the dough has been cut
Makes approximate 24 wonton wrappers