This recipe is for the basic dough used to make wonton wrappers. The dough is rolled out very thinly – not more than -fc-inch thick – then cut to the required shapes, DOUGH
1 lb. flour
2 teaspoons salt
2 eggs, lightly beaten with
3 rl. oz. water
Sift the flour and salt into a large mixing bowl. Make a well in the centre and pour in the egg mixture. Using your fingers or a spatula, draw the flour into the liquid. When all the flour has been incorporated and the dough comes away from the sides of the bowl, turn the dough on to a lightly floured surface and knead it vigorously for 10 minutes or until it is smooth and elastic. The dough is now ready to use.