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Wonton Wrappers

Ingredients
    Simple wrapper dough (no alkali)
  • 200 g all-purpose flour (or 150 AP + 50 bread flour for strength)
  • 1 whole egg (~50 g)
  • 55 g (up to 70g) water (start low; humidity matters)
  • 1/2 tsp salt
  • More “HK” texture: (optional)
  • 1/4 tsp baked baking soda (or a tiny pinch of kansui/lye water if you already use it). This gives that bouncy bite.
Instructions
  1. 1
    Mix → rest 30–60 min → roll thin → cut squares.
    2. Rolling strategy for sanity
  2. 2
    Roll to a long sheet, dust lightly, fold like a letter, roll again.
  3. 3
    Aim for paper-thin (you should almost see your hand shadow).
  4. 4
    Cut 3.25–3.5 inch squares (classic).
    5. Storage
  5. 5
    Flour between layers (or potato starch).
  6. 6
    Refrigerate 24 hours (well-dusted, airtight) or freeze (best): stack, wrap tight, freeze flat.
Read it online: https://wayfarerspantry.com/thepantry/recipe/wonton-wrappers/