Fond of big surprises or rather into small ones? Check out this dumpling wrapper recipe to enjoy life with wholehearted love!
Prep Time 1 hourhour
Cook Time 20 minutesminutes
Ingredients
Wrap
2medium Eggsoptional, substitute with 4 tablespoons / 60g water
1teaspoonSalt
4cupsPlain white flour
½ - 1cupWaterdepending on flour water content, start with a tablespoon
Filling
1lbBok choy or cabbagefinely cut or shredded
2teaspoonsSalt
1clovesGarlicgrated
¼" Gingergrated
1tablespoonSoy sauce
1lbPorkground
1tablespoonsChives or green onionfinely cut
Instructions
Wonton wrap
Mix eggs, salt and plain flour together.
Keep kneading while adding water to the dough, one tablespoon at the time. Mind not to add too much water as it will make a soft dough that is easy to roll out but a nightmare to work with.
Cover the dough and let it rest for 30 minutes.
Roll the dough out. Do it in batches if necessary.
Cut the dough into 3" / 7.5cm squares. Rework the leftover until there is no more dough left. Keep the wraps under a damp cloth until used.
Too wet dough may result the packed up sheets to stick to each other, even if flour is applied on their surface. Let them dry a bit before stacking them up if necessary but mind not to let them lose too much moisture as the sheets will crack when folded.
Wonton filling
Shred the bok choy or cabbage, garlic and ginger.
Mix bok choy or cabbage, garlic, ginger, salt, ground pork, and finely cut chives or green onion in a big bowl.
Assembly
Place a tablespoon (10g) of filling in the middle of a wrap.
Wet the dough along the edges so it will stick. Close it up to a rectangle.
Fold the corners back down to the middle. Stick them together with a touch of water.
Or wet the dough along the edge so it will stick. Close it up to a triangle.
Fold the corners back down to the middle. Stick them together with a touch of water. Wonton wraps are similar to spring rolls tend to dry out quickly. Cover them with a damp cloth until used.