Easy tips on how to make handmade wonton skins

How to make wonton skins? The best flour for making wonton skins is medium-high gluten flour, which has a high degree of gluten and does not break when cooked. Wonton skins can be square, round or trapezoidal in shape. Put the flour in a large bowl and add a tablespoon of salt to increase the gluten. Mix the flour with cold water, stirring as you pour, stirring with chopsticks to form a floury dough, no more dry flour, knead underhand to form a dough, and let it rise for 30 minutes. Knead the dough every 10 minutes during the rising time, and the noodles will be smooth at the end.

Roll the dough into long strips and divide into equal sized pieces. Use a long rolling pin to roll out the dough into a larger sheet. Cut into squares or trapezoids with a knife. Round wonton skins are made in the same way as dumpling skins. You don't have to be intentional about the shape of your wonton wrappers, just follow the local customs. As the saying goes, it's not the folds that make the dumplings good.

What you should pay attention to when rolling out the pasta: During the process of rolling out the pasta, you should keep spreading dry pasta to prevent the pasta from sticking. After rolling out the sheet, first cut it into 7-8 centimeter strips, then cut it into squares. Wonton skin is ready, wrapped with your favorite filling, wontons are ready.