Egg Wonton Wrappers Recipe

Lunar New Year originated in China has been becoming a major events all over the world, and probably most of you have seen the Chinese celebrations in big cities near by. Obviously, Lunar New Year is based on the Lunar calendar, which Japan had completely dropped after the westernization and shifted to Gregorian calendar. On the other hand, Korea didn’t. People celebrate events based on Lunar calendar through out the year. I don’t see dragons dancing and hear fire works around the corners but people prepare new year foods and gifts. One of the new year foods is dumpling. People eat dumplings any time of the year, but I feel special eating homemade dumplings with family on Lunar New Year.

In Korea, dumplings are usually big, really big. “King” dumpling is the name in deed. And especially I and my younger boy don’t like eating them because they break down in pieces on the plate, or the worst case in the soup. So we make Wonton at home; pretty, one bite, fast to cook. Egg Wonton wrappers are much more flavorful especially in the hearty broth.

Not so many people make their own anymore but I hear some do only for new year with store bought wrappers. It’s easy to find refrigerated or frozen wrappers in markets. It’s predictable that pre-made whole dumplings are overloaded with preservatives and food additives along with minced meat, seafood, and vegetables. But what about wrappers alone? Of course. There are no single wrappers without preservatives to avoid molds to be developed. So if you can spare time to make your own fillings, why not to prepare wrappers, too, especially if you have kids around. Kids are usually more energetic than you (tired moms!) are, they are really good kneaders.


Easy Kids’ Egg Wonton Wrappers

(Lacto-Ovo Vegetarian, Free of: Any form of Preservatives, Food Additives, Table Salts)

Ingredients

  • 3 Cups of All Purpose Flour
  • 2 Eggs
  • 1 Tsp of Sea Salt
  • 1 Cup of Water

Direction

  1. In a large bowl, mix flour and sea salt.
  2. Make a space in the center of flour mix, add eggs and stir with chopsticks.
  3. Add water little by little. No need to rely on above noted 1 cup. Depends on the climates and seasons, the amount of water would be different. Continue; stir, add water, stir till flour turn very dry crumbs, not fully wet.
  4. Put them together in one piece with hands.
  5. Dust the counter surface and start kneading for about 10~12 minutes with kids speed. (If your kids love touching dough, it’ll take longer!) For grown ups, 7 minutes would do it.
  6. Make the dough to a ball shape, place in a bowl and cover.
  7. Let it rest for 30 minutes on the counter if the room is less than 25°C, otherwise place in a fridge.
  8. Take a dough out and knead again for about 5 minutes.
  9. Place in a bowl, cover, and let it rest for 1~2 hours.
  10. Time for rolling! Cut the dough into four to eight depends on your working surface.
  11. Dust the counter top and roll as thin as possible. cut into squares.