Wonton Wrapper
by Tarla Dalal
Added to 66 cookbooks
This recipe has been viewed 36092 times
Wonton Wrappers, an essential Chinese ingredient, can be easily prepared at home using readily available ingredients. Next time you wish to make steamed or deep-fried wontons, just make the wrappers at home instead of buying them from outside. For soft and pliable wrappers that can be easily folded and sealed, make sure you let the dough stand for half an hour before rolling them.
Method- Sieve the plain flour and salt together in a deep bowl and knead it into a soft dough using approx. ¼ cup water.
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- Add the oil and knead again.
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- Cover with a muslin cloth and keep aside for 30 minutes.
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- Divide the dough into 25 equal portions and roll each portion into a 75 mm. (3?) diameter circle using a little plain flour for rolling.
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- Use as required.
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Nutrient values per wonton wrapper
| Energy | 19 cal |
| Protein | 0.5 g |
| Carbohydrates | 3.3 g |
| Fiber | 0 g |
| Fat | 0.4 g |
| Cholesterol | 0 mg |
| Vitamin A | 4.7 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.1 mg |
| Vitamin C | 0 mg |
| Folic Acid | 0 mcg |
| Calcium | 1 mg |
| Iron | 0.1 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 0.4 mg |
| Potassium | 5.7 mg |
| Zinc | 0 mg |
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6 FAVOURABLE REVIEWS
The most Helpful Favorable review
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5 of 10 users found this review useful
See more reviews
No review of this type was found
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