Chinese Wheat Wrappers Recipes
CHINESE WHEAT WRAPPERS
These Chinese flour tortillas are popular in northern China, where they are paired with anything stir-fried in small shreds, such as moo shu pork. The author Carolyn Phillips is a proponent of using Korean flour, which is lower in gluten than American all-purpose flour. Adding a layer of oil between the dough before rolling it into a circle is a trick that allows the layers to be peeled apart after cooking for a thinner wrapper. But even unpeeled, these wrappers are fairly thin.
Provided by Sara Bonisteel
Categories snack, breads, side dish
Time 30m
Yield 8 (5-inch) pancakes
Number Of Ingredients 3
Steps:
- Place flour in a medium bowl and stir in just enough boiling water so the flour is shaggy and all of the water is absorbed into a soft dough. Empty dough onto a smooth work surface and knead it until smooth, adding more flour as necessary to keep it from sticking. When it is as soft as an earlobe, cover the dough with plastic wrap and let rest for about 20 minutes.
- Divide dough into 16 even pieces and roll each piece into a ball before flattening each ball with the palm of your hand. Use a pastry brush to lightly coat the surface of half of the circles with oil, and place the other half of the circles on top of the oiled ones to create 8 dough sandwiches.
- Roll each sandwich into an even circle. Roll the circles out into flat tortillas about 5 inches wide. Keep the dough covered when not working with it and sandwich the uncooked pancakes between plastic wrap to keep them from drying out. The wrappers can be prepared ahead of time up to this point and frozen in plastic wrap. Be sure to separate each wrapper with plastic wrap to keep any two from sticking and then pack them in a resealable freezer bag.
- Heat a seasoned yet unoiled cast-iron frying pan over medium heat. When the bottom is hot, add 1 wrapper and slowly cook it on one side until the bottom is spotted brown and the top starts to puff up, about 1 minute. Turn the wrapper over and briefly cook it on the other side, then transfer it to a clean tea towel and cover it so that it steams lightly. Repeat with the rest of the wrappers until all are cooked and you have a stack of warm tortillas in your towel. At this point, you will be able to peel them apart, if you wish, for very thin wrappers, or keep them as is for thicker ones.
Nutrition Facts : @context http, Calories 77, UnsaturatedFat 2 grams, Carbohydrate 13 grams, Fat 2 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 0 grams, TransFat 0 grams
CHINESE WONTON WRAPPERS
Wontons are a really popular snack in Chinese cuisine. There are three easy ways to make wonton wrappers from scratch.
Provided by Liv Wan
Categories Appetizer Ingredient
Time 45m
Yield 12
Number Of Ingredients 16
Steps:
- Gather the ingredients.
- In a small bowl, lightly beat the egg with the salt. Add 1/4 cup water.
- Sift the flour into a large bowl. Make a well in the middle and add the egg and water mixture.
- Using a fork, mix the liquid in with the flour. Add as much of the remaining water as necessary to form a dough. Add more water than the recipe calls for if the dough is too dry.
- Form the dough into a ball and knead for about 5 minutes, or until it forms a smooth, workable dough.
- Cover and let rest for 30 minutes.
- Turn the dough out onto a lightly floured surface. Roll it out until very thin and cut into 3 1/2-inch squares.
- Sprinkle some flour on both sides of the wonton wrappers to prevent the wrappers from sticking to each other. Store in the fridge for up to a week. Check below for storage suggestions.
- Gather the ingredients.
- In a large bowl, mix all the ingredients together.
- Knead into a smooth and workable dough.
- Cover and let the dough rest for 30 minutes.
- Turn the dough out onto a lightly floured surface and use a rolling pin to flatten the dough until the dough is thin enough to be fed through the pasta machine.
- Flatten the dough using the pasta machine on the thinnest setting.
- Cut the flattened dough into 3-inch squares and sprinkle some flour on both sides of the wonton wrappers to prevent the wrappers from sticking together.
- Put the wonton wrappers in a plastic bag or airtight container as soon as possible to stop them from drying out. Store in the fridge for up to a week. Check below for storage suggestions.
- Gather the ingredients.
- In a large bowl, mix all the ingredients together.
- Knead into a smooth and workable dough.
- Cover and let rest for 30 minutes.
- Turn the dough out onto a lightly floured surface and use a rolling pin to flatten the dough until it is thin enough to be fed through the pasta machine.
- Flatten the dough with the pasta machine on the thinnest setting.
- Cut the flattened dough into 3-inch squares and sprinkle some flour on both sides of the wonton wrappers to prevent the wrappers from sticking together.
- Put the wonton wrappers into a plastic bag or airtight container as soon as possible to stop them from drying out. Store in the fridge for up to a week. Check below for storage suggestions.
Nutrition Facts : Calories 311 kcal, Carbohydrate 62 g, Cholesterol 31 mg, Fiber 2 g, Protein 10 g, SaturatedFat 0 g, Sodium 376 mg, Sugar 0 g, Fat 2 g, ServingSize 12 servings, UnsaturatedFat 0 g
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