Whole Wheat Wonton Wrappers – simpler than you think
Ingredients
Instructions
  1. Blend the whole wheat flour and the salt in a large bowl
  2. Form a depression in the flour mixture and add the eggs and cup of water. Mix and add water as necessary until the dough just holds together.
  3. Kneed for about 10 minutes until the dough forms a smooth stretchy mass.
  4. Cover – I prefer putting it into a plastic bag – and put in the fridge overnight.
  5. Remove the dough from the fridge and allow the dough to return to room temperature.
  6. Divide the dough into four pieces. Take them out of the bag one at a time and roll out liberally applying corn starch to both sides. You can do this completely with a stout rolling pin but if you have a pasta machine it will make quick work of turning out very thin dough sheets.
  7. Cut the rolled out dough into pieces of the size you desire and stack them. I like wrapping my stacks in aluminum foil and refrigerating or freezing them until I need them.