Egg wrappers are made from a batter, like crepes. They can be filled and shaped into dumplings that are steamed or braised for a hearty, home-style meal-in-a-dish (Braised Egg Dumplings, for example), or wrapped in a spiral with a tasty filling, then deep-fried to make a crunchy, light appetizer that is as pretty as it is delicious (Fried Egg Wrappers). The wrappers are fragile, soft, and less chewy than the eggless flour-and-water pancakes. The egg adds flavor as well. They are best made no more than a day or two in advance. The quantities here make seven to ten wrappers.
© 1981 Ken Hom. All rights reserved.