Wonton Wrappers

The necessity to homemake wonton wrappers is that the store bought ones are not good eats and the urge to have a good bowl of wonton soup especially during the winters when it is cold outside, a nice hot bowl of soup is so comforting.





Ingredients:

300g plain flour
2 eggs
1/2 tsp alkaline water (kan sui)
2-2 1/2 tsp (approximately) water



Method:


Put all the ingredients in a food processor and pulse until it resembles pea size crumble. Remove from food processor and knead until dough is smooth. Sprinkle a little tapioca flour on the table, place the dough over and flatten with rolling pin.Remove dough to a noodle-making machine and roll out dough to paper thin sheets. Fold the pastry into five layers. Dust each layer well with tapioca flour. Stamp out with round cutters or cut into squares. Stack up the wonton wrappers/skin in an airtight container

Serves