Wonton Skins/ Gyoza Skins

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup warm water
• cornstarch

Recipe

• 1 in a mixing bowl stir together the flour and salt. slowly stir in the warm water to make a stiff dough. turn the dough out onto a lightly floured surface and knead for 10-15 minutes or until the dough is smooth and elastic. cover and let rest for 02 minutes.
• 2 divide dough into fourths. roll each fourth into a 12 inch square. keep remaining dough covered. for wontons, with a sharp knife or a pastry cutter, cut the dough into 3 inch squares. to prevent the squares from sticking together, sprinkle with a little cornstarch; stack and refrigerate the skins in a plastic bag. fill according to directions on these pages; cook as directed in individual recipes. makes 64 wonton skins.
• 3 egg roll wrappers: for egg roll wrappers, prepare the wonton skins dough as directed above; roll each fourth into a 12 inch square. with a sharp knife or a pastry cutter, cut the dough into 6 inch squares. sprinkle the squares with a little cornstarch to prevent them from sticking together; stack and refrigerate the wrappers in a plastic bag. fill and cook the egg rolls according to the directions in individual recipes.