Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups flour
- 1 egg
- 1 teaspoon salt
- ⅓–½ cups water
Directions
Sift flour and salt into a large bowl; create a well-like indentation in the center.
Beat egg lightly, pour into indentation in the flour and mix well.
Sprinkle with cold water, wet your hands, and knead the mixture into a smooth dough .
Place dough in a bowl and cover with a damp cloth, refrigerate for 30 minutes to an hour.
Sprinkle a wide work area or board with flour. Roll out the dough until it is paper thin and its edges are even in thickness. The wonton skins will be partially transparent.
Cut dough in 2–3- inch (5–7.5 cm) strips, flour lightly, then stack one on top of the other and cut the strips into 2–3-inch (5–7.5 cm) squares.
Place skins on tray and cover with a damp cloth until ready to use.