Homemade Asian Wrappers

Ingredients

Servings

16 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

250 g

Unbleached All Purpose Flour

1

Farmhouse Eggs® Large Brown Egg

5 g

Salt

120 mL

Water

as needed

Corn Starch

for rolling and dusting

or Arrowroot Starch

Cooking Instructions

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Step 1

Place Unbleached All Purpose Flour (250 g) into a large bowl.

Step 2

In a separate bowl, whisk together the Farmhouse Eggs® Large Brown Egg (1) , Salt (5 g) , and Water (120 mL) .

Step 3

Create a well in the center of the flour) and pour in the wet mixture. Mix everything together with a spatula or your hands, until the mixture begins to come together.

Step 4

Turn the dough onto the counter and knead for 3-5 minutes. The dough should be firm but silky smooth when you are done. If your dough is too tacky as you knead it, sprinkle with a little extra flour.

Step 5

Cover the dough with a damp towel and let it rest for about 1 hour. Letting the dough rest will make it easier to roll thin wrappers.

Step 6

Divide the dough in half. Cover one-half of the dough with your towel.

Step 7

Lightly dust your countertop with Corn Starch (as needed) starch and roll half of the dough as thin as you can. The rectangle should be about 20x10-inch if you are cutting 5-inch wrappers or 15x9-inch if you are cutting 3-inch wrappers.

Step 8

Cut the sheet into your desired shapes. 5-inch squares are perfect for egg rolls. 3-inch squares or circles are great for wontons or dumplings. Repeat with the remaining dough. Use the wonton wrappers immediately or freeze them for future use.