Time 1h30m Yield 1 batch Number Of Ingredients 6 Steps:
Mix the salt and the flour. In a small bowl, add 1/4 cup water to the egg and beat gently. Make a well in the middle of the flour, and add the egg-water mixture. Mix into the flour, adding remaining water as needed. Knead the dough into a ball. Keep kneading until smooth (several minutes). Place the dough in a large bowl, cover with a damp cloth and let rest for 1 hour. Cut the dough into quarters. Place one of the quarters on a well-floured surface, and roll out with a rolling pin until very thin. Cut the dough into the desired shapes (usually squares or circles). If stacking, dust the wrappers lightly with flour or cornstarch to keep them from sticking together. Keep cut wrappers covered with plastic wrap to keep them from drying out too much. Repeat with the other quarters. If not using immediately, wrap in plastic wrap and store in the refrigerator or freezer.
Time 30m Yield 16 appetizers. Number Of Ingredients 5 Steps:
In a small skillet, cook sausage over medium heat until no longer pink; drain if necessary. Stir in onions; set aside. , Press wonton wrappers into greased miniature muffin cups; lightly brush with oil. Bake at 350° for 6-7 minutes or until golden brown. , Spoon 1 rounded tablespoon of sausage mixture into each cup; top with 1 tablespoon of cheese. Bake 3-4 minutes longer or until cheese is melted. Serve immediately.
Time 35m Yield 60 Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees F (175 degrees C). Spray a miniature muffin pan with cooking spray. Insert wonton wrappers into the muffin pan so as to form small cups. Bake 5 minutes in the preheated oven. Allow the baked wrappers to cool. Remove from the pan. In a medium bowl, mix the sausage, Monterey Jack, Cheddar, black olives and Ranch-style dressing. Fill the baked wonton wrapper cups with the mixture. Bake the filled wonton wrappers 10 to 15 minutes, until the sausage mixture is bubbly and slightly brown. Watch closely so the wonton wrappers do not burn.
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.
Time 30m Yield 72 Number Of Ingredients 4 Steps:
In a medium bowl, beat the egg. Mix in the water. In a large bowl, combine the flour and salt. Create a well in the center of the mixture and slowly pour in the egg and water. Mix well. If the mixture is too dry, increase the amount of water one teaspoon at a time until a pliable dough has formed. On a lightly floured surface, knead the dough until elastic. Cut dough into two separate balls. Cover the balls with a damp cloth for a minimum of 10 minutes. Cut each ball into four equal pieces. Roll the pieces into 10 1/2 by 10 1/2 inch squares. Cut each into nine 3 1/2 by 3 1/2 inch squares. Use in any recipe that calls for wonton wrappers.
Yield Makes enough to fill about 24 wontons Number Of Ingredients 7 Steps:
In a medium bowl, toss cabbage with 1/2 teaspoon salt. Let stand 10 minutes. Wrap cabbage in a double layer of paper towels; firmly squeeze out excess liquid. Return cabbage to bowl; add pork, scallions, ginger, soy sauce, and sesame oil. Mix well with a fork. Refrigerate leftover filling up to 2 days.
