Chinese Pastry for Shao M’ai, Won Ton and Spring Rolls

Appears in

By Robert Carrier

Published 1965

  • About


  • 7 ounces sifted plain flour
  • ½ level teaspoon salt
  • 8 tabl


Sift flour and salt into a mixing bowl, make a well in the centre, and pour warm water into it. Mix with a fork or spoon until well blended. Knead well until dough is soft and pliable. Then cover dough with a damp cloth and allow to stand for 30 minutes.

Sprinkle cornflour on a pastry board and roll out pastry very thinly. Cut into 3-inch squares with a knife or rotary pastry wheel, usi