Kitchen Capers Forum Index Kitchen Capers
People learn from one another, just as iron sharpens iron. Proverbs 27:17
 
 FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 
 Back to Kitchen Capers Home
No Eggs Wanton skin(recipe and pic)

 
Post new topic   Reply to topic    Kitchen Capers Forum Index -> oodles of Noodles
View previous topic :: View next topic  
Author Message
Gina
super Chief


Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Tue Feb 07, 2006 3:11 pm    Post subject: No Eggs Wanton skin(recipe and pic) Reply with quote

This is a no-egg, no oil version.



Ingredients
350g plain flour
250ml water
1/2 tsp salt

tapioca flour for dusting

Method
1. Mix all the ingredients together to form a smooth dough.
2. Cover with a damp cloth and leave it aside for 30 mins.
3. Run it thru the pasta machine.
4. When it comes out, dust it with tapioca flour on both sides.
5. Fold it in 3 places, then run it thru the machine again.
6. Do this for at least 3 times with the machine.
7. Lastly, cut it into round shapes using a round tart cutter. If you do not have this round cutter, just use a used tin can or the rim of cup.


8. Dust it with flour again.
9. Stack up 8 pieces on top of each other.
10. Roll a roller pin over it.


11. Peel away and dust more flour.
12. Now its ready for use.


Notes
By stacking the skin, it cuts down rolling out time. Make sure you dust flour between 2 skins, to prevent it from sticking together.

The skin is very elastic, soft and almost tissue like.

When use with wrapping meat/seafood, the skin is very supple and easy to handle. It does not tear easily like the store-bought Wanton skins.
_________________
Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1


Last edited by Gina on Thu Nov 14, 2013 9:23 am; edited 2 times in total
Back to top
View user's profile Send private message Send e-mail Visit poster's website
coxiella
Commis Cook


Joined: 31 Oct 2005
Posts: 673
Location: Singapore

PostPosted: Tue Feb 07, 2006 3:24 pm    Post subject: Reply with quote

Gina, just wondering, is there a special reason for using tapioc flour to dust and not plain flour :roll: ?
_________________
Angie
Back to top
View user's profile Send private message Visit poster's website
Gina
super Chief


Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Tue Feb 07, 2006 3:28 pm    Post subject: Reply with quote

angie

I don't know the reason why. But I have tried with both. With Tapioca flour, the dough stays soft and supple. If i use plain flour, the dough becomes hard. and I must re-roll again for at least 3 times.
_________________
Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
Back to top
View user's profile Send private message Send e-mail Visit poster's website
coxiella
Commis Cook


Joined: 31 Oct 2005
Posts: 673
Location: Singapore

PostPosted: Tue Feb 07, 2006 3:36 pm    Post subject: Reply with quote

Hmm.. that's interesting...
_________________
Angie
Back to top
View user's profile Send private message Visit poster's website
coxiella
Commis Cook


Joined: 31 Oct 2005
Posts: 673
Location: Singapore

PostPosted: Sat Apr 01, 2006 6:15 pm    Post subject: Reply with quote

Gina, I failed in my attempt to make these wanton skins. I roll and cut out the skins last night, dusted them with flour, stack and kept in the fridge. When I wanted to use this morning, they basically got stuck together :( Wonder where I have going wrong :roll: ? Is the dough supposed to be very soft?
_________________
Angie
Back to top
View user's profile Send private message Visit poster's website
Gina
super Chief


Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Sat Apr 01, 2006 6:41 pm    Post subject: Reply with quote

yes..its soft. almost tissue like thickness. very thin.

if you want to use it the next day, you should wrapped it with paper towel to absorb moisture. or it will stick together.

even if it stick together, you can still use the pasta machine and roll it. and cut again..no wastage.
_________________
Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
Back to top
View user's profile Send private message Send e-mail Visit poster's website
coxiella
Commis Cook


Joined: 31 Oct 2005
Posts: 673
Location: Singapore

PostPosted: Sat Apr 01, 2006 9:33 pm    Post subject: Reply with quote

Oh.. you mean put paper towl in between each pc? I thought flouring is enough. I will keep this mind.
_________________
Angie
Back to top
View user's profile Send private message Visit poster's website
Display posts from previous:   
Post new topic   Reply to topic    Kitchen Capers Forum Index -> oodles of Noodles All times are GMT + 8 Hours
Page 1 of 1

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2005 phpBB Group