won ton recipes

[Guest guest]

I haven't tried these yet - waiting to get a real kitchen to cook

in , but thought there might be interest. I bought the book these

are from after finding these recipes on the web. Hoping by fall

I'll have some time to try some homemade GF Chinese.

From Rhoda Yee's book, Dim Sum ( and Ng, publishers), here are

recipes for the dough for dim sum wrappers.

Glutinous Rice Dough (2 recipes, salty and sweet)

Yield: 2 1/2 to 3 doz. wrappers

Salty dough:

2 1/4 cups glutinous rice flour

1/4 cup potato flour

3/4 teaspoon salt

1/2 teaspoon sugar

1 1/2 cup boiling water

To make wrapper: Bring pot of water to a rolling boil for several

minutes. Meanwhile, combine the first 4 ingredients. Now, measure

the amount of water needed and return that to a boil and immediately

pour the boiling water over the dry ingredients. Mix well and knead

the floured board for 3 or 4 minutes.

Sweet dough:

2 cups glutinous rice flour

1 1/2 mashed, cooked sweet potato (1 1/4 lb)

1 cup brown sugar (lightly packed)

1/4 cup water

To make the wrapper: Mix the first 2 ingredients in a bowl.

Dissolve brown sugar in water and bring to a rolling boil.

Immediately add water to flour mixture and stir until dough is

firm. Knead lightly for a few minutes until the dough is well mixed.

These notes were with the original post:

It is very important that the water for the dough be boiling

vigorously for several minutes before mixing with the starches. One

sure way to have just the right amount of water is by first having a

larger quantity than is called for in the recipe. Bring water to a

rolling boil for 5 minutes then measure off the proper amount,

return the water to the emptied pot, bring to a vigorous boil again,

adding to starch mixture right away. If the water is cooled off

even for just a few seconds, the starch will not get cooked and the

dough will fall apart. (You'll see the dough taking on a chalky

white appearance instead of a transparent look. This

indicates it is properly cooked.)

To insure dough is rolled evenly, a tortilla press will work wonders!

Dough can be kept at room temperature for 1 day if you

wrap it in plastic wrap.

This dough is usually deep fried with meat or sweet fillings.

The texture is most interesting because the wrappers become soft and

chewy

on the inside and crunchy and crispy on the outside.

Sue in Denver