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You will never go back to the store bought version after making your own.
These are amazing steamed, fried, boiled, pan fried and baked. From flavorful dumplings to chips or pie crusts, these little wrappers will open new doors to your cooking fantasy world. It’s worth every second and every effort. Plus if you have a stand mixer with a lasagna attachment, you just made your life easier! That’s how I do mine.
1. Into a big mixing bowl, sift the flour. Reserve.
2. In another bowl, whisk together the egg, salt and the 1/4 cup of cold water. Reserve.
3. Make a hole in the middle of your flour and pour the egg/water mixture in the middle before mixing it gently. Add the other 1/2 cup of cold water, mix well and form a big ball of dough
4. Knead the dough by hand for 5-6 minutes on a lightly floured surface. The dough will start sticky but will become less and less sticky as you knead so don’t cheap out on this step. Make sure you do the full 5-6 minutes. The final texture should be soft, silky and obviously a bit less sticky.
5. Once the kneading is done, wrap your ball of dough in plastic wrap and let the gluten relax for 30 minutes before rolling it out.
6. Roll your dough on a floured surface as thinly as you can. Make them paper thin if you’re able to do it by hand. If not, I strongly suggest you invest in a pasta maker because it will make this step so much easier and you’ll end up with better quality wrappers in the end. No worries if you don’t have one, I made my wrappers by hand for years before buying a machine and everybody liked what I made with them. It’s just now that I do have a pasta machine, I can tell you that it does make a difference because the dough gets so flat and so perfect that it doesn’t shrink back on itself. I usually get to the setting 5 (that’s how thin the dough is) on my lasagna attachment for the pasta machine and add flour at each step of the way.
7. Cut the dough into the shape and size of wrapper you want (it’s usually small circles or squares, you can use a cookie cutter, a glass, a pasta cutter, knife etc…). Toss them in a lot of cornstarch (this will help control the moisture and make sure your wrappers don’t merge in to one big ball of dough). Then stack them in mini piles, cover each in plastic wrap and then freeze them. Once you’re ready to use them, let them thaw in the fridge for 1 hour or so. Then use them in your favorite recipe that requires wonton wrappers.
Ghee is one of the best fats for your mind and body. And this ghee with aromatic spices is wonderful for cooking in rice dishes, drizzled over oats or a warm fruit compote, in a brown-butter cake or even in an upside down cake. And it’s a snap to make!
An easy recipe for homemade pumpkin spiced syrup. It’s made with real organic pumpkin puree, real spices and no refined sugars! Now you can feel good about adding it to your coffee and tea because you know exactly what’s in it.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!