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Won Ton Pastry/Wrap


250 g/8 oz/2 cups plain (all purpose) flour
1/2 teaspoon salt
1 egg
125 ml/4 fl oz/1/2 cup cold water
cornflour (cornstarch)


Sift flour and salt into a large bowl. Beat egg with water. Make a well
in the centre of the flour, pour in the egg mixture gradually and work
into flour until it is all moistened. Knead on a floured surface at
least 5 minutes, until smooth. Cover with a damp cloth and allow dough
to rest for 30 minutes. Divide dough into 4 equal portions. Roll out
one portion at a time on floured surface until very thin. With a ruler,
cut dough into 8 cm (3 in) squares. Stack the squares, dusting
generously with cornflour to prevent sticking. Wrap each stack in
plastic and refrigerate until required. Will keep for about a week. See
recipes for Steamed Pork Dumplings and Fried Wontons.

Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)

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