Vegan Wonton Wrappers (not TNT but I will try it soon)

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Vegan Wonton Wrappers

 

1 cup all purpose flour

1/2 teaspoon salt

1/2 cup water

 

In a food processor, combine the flour, salt, and hot water. The dough can be

mixed by hand in a bowl, if you prefer. When a dough ball is formed, dust it

with flour and cover it with plastic wrap. Set aside 30 minutes or up to an

hour.

 

Place the dough on a lightly floured board, and knead for 2 minutes. Roll into a

log, about 1-inch in diameter. Cut the log crosswise into 1-inch pieces. Flatten

the pieces of dough on a lightly floured work surface. Use a rolling pin to roll

each piece ito a very thin round wrapper, about 3 1/2-inches in diameter. Repeat

with remaining dough. If not using irght away, stack each wrapper between pieces

of plastic wrap, then wrap them together. Properly stored the wrappers will keep

in the refrigerator for up to a week or in the freezer for up to a month.

 

Makes about 20 wrappers.

 

Since commercial wonton wrappers generally contain eggs, making homemade vegan

wonton wrappers is a matter of necessity for those who want to enjoy the

versatility of this Asian staple. Use the recipe to make steamed dumplings or

stuffed wontons.

 

Cuisine:

" Asian "

Source:

" 1,000 Vegan Recipes by Robin Robertson, 2009. "

 

 

1 cup all purpose flour

1/2 teaspoon salt

1/2 cup water

 

In a food processor, combine the flour, salt, and hot water. The dough can be

mixed by hand in a bowl, if you prefer. When a dough ball is formed, dust it

with flour and cover it with plastic wrap. Set aside 30 minutes or up to an

hour.

 

Place the dough on a lightly floured board, and knead for 2 minutes. Roll into a

log, about 1-inch in diameter. Cut the log crosswise into 1-inch pieces. Flatten

the pieces of dough on a lightly floured work surface. Use a rolling pin to roll

each piece ito a very thin round wrapper, about 3 1/2-inches in diameter. Repeat

with remaining dough. If not using irght away, stack each wrapper between pieces

of plastic wrap, then wrap them together. Properly stored the wrappers will keep

in the refrigerator for up to a week or in the freezer for up to a month.

 

Makes about 20 wrappers.

 

Since commercial wonton wrappers generally contain eggs, making homemade vegan

wonton wrappers is a matter of necessity for those who want to enjoy the

versatility of this Asian staple. Use the recipe to make steamed dumplings or

stuffed wontons.

 

Cuisine:

" Asian "

Source:

" 1,000 Vegan Recipes by Robin Robertson, 2009. "

SOURCE: ChupaBabi