餛飩皮 Wanton dough (English version)

Wanton dough's water ratio is lower than the dumpling dough and noodle dough, it makes the dough even harder to mix well. Use of a machine is suggested, but if you don't have one you will just need more strength on this one.  :)

Wantun dough ingredients:
Flour：Water＝100%：40%

A. (with egg)  
Flour (405) 300g Whole egg x1
Water 70~80ml 
Salt 1/2tsp

B. (without egg)
Flour (405)  300g
Water 120~130ml
Salt 1/2tsp


The Preparation Method
Pick A or B.
Mix well all the ingredients by hand or machine until the they form into a dough with smooth surface. If the dough is too difficult to mix well during the process, add 1 tablespoon of water to help you mix.
Wrap the dough with saran wrap (cling-film) and leave it in the refrigerator for 30 mins before use. You can leave the dough in the refrigerator up to 24 hours.

Roll your dough out as thin as possible, use a little bit of starch will help you to prevent the stickiness. Once you get to the thickness that you want you can cut the dough by a square bowl/cup/glass if you have one or use a pizza cutter like I did.