The wrappers are available in Chinese markets in a standard thickness or a thinner type, in squares measuring about 3 inches. If you wish to make them at home you can use the egg-roll dough, which is a soft dough, made with eggs, or you can use the following recipe, which employs only flour, water, and a little baking powder. Rolled extremely thin, these wrappers are silky and transparent when boiled and very light and crisp when deep-fried. They also make very good wrappers for egg rolls if cut into 7-inch squares.
Combine the flour, salt, and baking powder; then add the water little by little, stirring, until the mixture resembles a coarse meal, soft but not too wet. Depending on the flour, you may have to use a little less or more water. Form it into a ball and put it on a floured work surface and knead it about 5 minutes, dusting with flour whenever necessary, until the dough is smooth and no longer sticky. Cover it with a damp cloth and let it rest for 30 minutes.
Divide the dough in half. Cover 1 piece with a damp cloth and roll the other into a thin sheet on a flour-dusted surface so that it is about
Well dusted with cornstarch, stacked, and tightly wrapped in aluminum foil, these wonton wrappers keep in the refrigerator for about 1 week; frozen, they keep for months. In that case, make small stacks. Defrost thoroughly before using.
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