April 29, 2014

If you are living in a tiny little town without an Asian supermarket – like I do – you need to get creative when it comes to making wontons. Making wonton sheets is pretty easy – just takes a freakishly long time. Having a pasta machine and a cookie cutter makes life easier. My tip – once you rolled out one wonton paper fill it immediately and store it in an airtight container. Even if you put loads of flour between your sheets when stacking they won’t stay separate for long. First time I ended up with a giant block of dough again. 


  • 250g wheat flour
  • 2 eggs
  • pinch salt
  • 5-8 tablespoons water

_ combine flour, eggs and salt

_ add one tablespoon water at a time until you get a smooth dough [might not need all the water]fox_wonton3

_ cover airtight and let rest for 30min

_ roll out small pieces of the dough onto a floured surface [less than 1mm thick]

_ cut out squares [10x10cm]fox_wonton4

_ if you don’t fill the wan-tans immediately, stack them into a little tower and cover airtight [put quite some flour between the sheets – they will easily stick together]

_ will take about 10min to steam the wan-tans in a bamboo basketfox_wonton2

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