From scratch to perfectly folded! Learn how to make homemade wonton and dumpling dough, roll them thin, and master simple folding techniques right at home. #FoodFusion #Wonton #Dumpling #HappyCookingToYou #digitalammi #arraywah
Ingredients:
-Maida (All-purpose flour) fine quality 2 Cups
-Cornflour 2 tbs
-Iodized Himalayan pink salt ½ tsp
-Anda (Egg) 1
-Water ½ Cup
-Cooking oil 1 tbs
Direction:
The Dough Basics:
-In a bowl, add all-purpose flour, corn flour, pink salt & whisk well.
-In another bowl, add egg, water, cooking oil, whisk well & add in flour mixture.
-Now mix well & knead until smooth dough form, cover & rest for 1 hour.
-Remove the cover, transfer it to a working surface, knead dough again until smooth, then divide it into 3 equal parts.
-Wrap all 3 doughs in cling wrap separately, and rest for 20 minutes. This will help relax the gluten and improve the texture.
Rolling & Cutting:
-Take 1 part of the dough, remove the cling wrap, flatten it with your hands, dust with cornflour, then roll out with the help of a rolling pin; thin, but keep it sturdy.
-Dust with cornflour & fold in half, cut circles with the help of a 3.5 inches round cutter and cut squares for wonton, remove & set aside extra dough to make wraps again. (Makes: 40 dumpling/wonton wrappers)
-Make a set of 10 dumpling wraps, place parchment paper in between, and place in an airtight container with a paper towel on top (it will help absorb moisture).
Storage:
-Make sure both sides of wrappers are well dusted with cornflour.
-Stack them in small bundles (10-15 wrappers).
-Store in an airtight container or zip-lock bag.
-In the refrigerator, use within 3 days & in the freezer for up to 1 month.
How to use frozen wrappers?
-Keep them in the refrigerator overnight or leave them at counter for 40-50 minutes to thaw.
-Keep them wrapped while thawing so the edges don’t dry out.
-Once thawed, keep the wrappers covered with a damp cloth.
