Wonton Batter

Put the flour on the work surface and mix with the salt. Make a well in the middle and first pour in some of the water and mix it with the flour by hand. Then keep adding a little water and kneading it in. But only once until 150 ml are used up. However, if the dough still looks too crumbly, knead in a little bit of the rest in small steps. The subsequent kneading of the dough must take place until it is soft, elastic and not sticky. This can take 5 minutes. Then shape it into a ball, place in a bowl, cover with a damp cloth and let rest for 20 minutes.

Then knead again for 5 minutes, cover again and let rest for another 20 minutes. Then it is ready for further processing and can be rolled out extremely thinly on corn starch and cut into the desired shapes.

It is suitable for deep-frying, but also for cooking over steam. The thickness of the dough determines the desired preparation.