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1
In a mixing bowl stir together the flour and salt.
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2
Slowly stir in the warm water to make a stiff dough.
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3
Turn the dough out onto a lightly floured surface and knead for 10-15 minutes or until the dough is smooth and elastic.
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4
Cover and let rest for 02 minutes.
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5
Divide dough into fourths.
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6
Roll each fourth into a 12 inch square.
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7
Keep remaining dough covered.
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8
For wontons, with a sharp knife or a pastry cutter, cut the dough into 3 inch squares.
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9
To prevent the squares from sticking together, sprinkle with a little cornstarch; stack and refrigerate the skins in a plastic bag.
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10
Fill according to directions on these pages; cook as directed in individual recipes.
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11
Egg Roll Wrappers: For egg roll wrappers, prepare the Wonton skins dough as directed above; roll each fourth into a 12 inch square.
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12
With a sharp knife or a pastry cutter, cut the dough into 6 inch squares.
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13
Sprinkle the squares with a little cornstarch to prevent them from sticking together; stack and refrigerate the wrappers in a plastic bag.
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14
Fill and cook the egg rolls according to the directions in individual recipes.
