1 1/2 cups flour
1 teaspoon salt
2 tablespoons water
Mix well in a bowl. Knead on a floured board for 2 or 3 minutes. Let rest for 15 minutes. Roll paper thin and cut into squares or fluted edges with a pastry cutter. The squares are around 3 inches. You will need to cut 7 inches for egg rolls wrappers.
I use this dough for many appetizers. Also great for using for desserts.
Shrimp and Crab Rangoon Recipe
15 wonton wrappers
9 peeled and deveined shrimp chopped (boiled or precooked)
1/4 cup chopped crab meat fresh or canned ( you can use the crab sticks I prefer not to since they get soggy)
4 ounces cream cheese room temperature
1 teaspoon granulated garlic
salt, pepper to taste
pinch of cayenne pepper
egg whites beaten or milk
melted butter if baking
Mix all together in a bowl. Using a wrapper, place a good amount (1 heaping teaspoon ) in the center of the wonton. Fold all four ends to the top joining together and sealing the edges like a flower with egg whites or milk. You can also just make triangles the same way.
Either deep fry in hot oil or bake on parchment paper on 400 degree oven. Note: if baking brush with butter first.
Here are some of my recipes:
Strawberry Filled (shown in the photo above)