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| Wonton Skins (Kulit Pangsit). |
Ingredients :
- 200 grams of high protein flour (use high protein flour, so the wonton skin becomes supple and crispy)
- 50 grams of corn starch
- 50 milliliters of water
- 1 teaspoon of salt
- 2 tablespoons of liquid margarine.
How to make Wonton Skins
1. Mix ingredients according to type of wonton skins to be made, knead until smooth. The batter is not smooth dough rests during grinding and the results are not smooth and supple. The dough is smooth if it is fused and flat, smooth, supple, flexible, and not sticky to the touch. Do not knead the dough too long, because the hot temperature of the body will cause the dough to be tough and stretchy. So when dough of wonton skins is cut, the result will shrink, not chewy and not crispy.
2. Milled using a grinder noodle dough, start with the big hole a few times. Then move to a smaller mill hole, do until you get the desired thickness. The thinner the dough, wonton skins will be crispy and chewy. Do not forget, sprinkle the rolled dough with a little corn starch to prevent sticking.
For 40 pieces of wonton skins.
Note :
- For boiled wonton, add 1 egg to be soft and chewy result. But, do not add the eggs to fried wonton because kerenyahannya will not last long.
- The tool grinder noodles can be replaced by grinding the dough until very thin on a marble table or on a piece of plastic that has been sprinkled with flour to prevent sticking.
- If wonton skin will not been used, wonton skin should be closed using a damp cloth napkin so as not to dry. Therefore, the dry wonton skin becomes more fragile and easily torn.
- Glue the dumpling skin that has been filled with water or egg white, so as not to open when boiled or fried.
Kitchen and Dining Store
Related posts :
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Make Wonton Skins | 2013-03-04T18:00:00+07:00 |
