Inside look

Inside look

Inside look

Inside look

WHISKAFFAIR'S

WONTON WRAPPERS

Green Curved Line
Green Curved Line

STEP 1

Stir together flour and salt in a large bowl. Make a well in the center of the flour.

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STEP 2

Add the egg yolk to the well and mix it with the flour using a spoon or your clean fingertips.

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STEP 3

Add cold water little by little and mix everything together with a spoon (or your hands), until the mixture begins to come together and a soft dough is made. You can add more water if required.

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STEP 4

Turn the dough onto the counter and knead for 5-6 minutes using the heels of your hands. Kneading helps to form gluten and makes the dough smooth and elastic. This is a very important step to getting perfect wonton sheets.

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STEP 5

The dough should be firm but smooth when you are done. If your dough is too tacky, add a little extra flour to your counter and knead again.

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STEP 6

Cover the dough with a damp towel and let it rest on the counter for 30 minutes.

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STEP 7

Knead once again for 2 minutes and divide it into 2 equal parts. Take out one part and cover the rest with the towel.

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STEP 8

Lightly dust your countertop with cornstarch (NOT flour), and roll as thin as you can into a rough rectangle. Thick wrappers produce an overly doughy result that can overwhelm the filling.

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STEP 9

Cut into 4-inch squares (using a knife and ruler) or in circles (using a round cookie cutter).

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STEP 10

Dust the wrappers generously with cornstarch to stop them from sticking to each other. Stack them and wrap them in cling film. Keep the covered stacks in a ziplock bag and freeze until ready to use.

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STEP 11

Repeat with the remaining dough. Thaw the wrappers overnight (or 2-3 hours) in the fridge before using them. You can also cut these into rounds for dumplings.

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WONTON WRAPPERS IS READY!

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ASIAN RED CHILLI PASTE

02

PANANG CURRY

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ZUCCHINI STIR FRY