Wonton Wrappers
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INGREDIENTS 2 cups sifted all-purpose flour
½ teaspoon salt
1 egg, lightly beaten
¼ cup cold waterSift the flour and salt together in a bowl. Make a small well in the center of the flour and pour into it the egg and cold water. With your fingers, gradually combine all the ingredients, mixing and kneading until a smooth, stiff dough is formed. Divide the dough in half.
On a lightly floured surface, roll out the halves one at a time, into 1/16th-inch-thick sheets about 14 x 14 inches.
For soup or deep-fried wontons, cut the dough into 3-½-inch squares with a sharp knife or pastry wheel.
For steamed pork dumplings use a 3-inch cookie cutter or the rim of a glass to cut the dough into rounds.
If the wrappers must rest for any length of time, cover them with a lightly dampened towel.
Makes about 4 dozen wrappers