HOMEMADE WONTON WRAPPERS

MAKES 18-24 WRAPPERS PREPARATION: 5 MIN RESTING: 10 MIN 375ml (1½c) cake flour 125ml (½c) cornflour 5ml (1t) salt 125ml (½c) lukewarm water 1 Put all the ingredients in a food processor and pulse until dough starts clinging to the blade. Add a little water if it’s too dry. 2 Remove and knead until smooth. Cover and leave to rest for 10 minutes. 3 Roll out the dough on a flour-sprinkled surface until paper-thin – you can even use a pasta machine to roll it out. Cut into squares or circles. 4 Use immediately or

freeze until needed.

FOR FREEZING Roll the dough out as preferred.

Lightly sprinkle cornflour over each layer and stack on top of one another. Cover with clingfilm, then put it in a ziplock bag and freeze until needed. TO USE Leave the dough in the fridge overnight to defrost and use as needed.

FOR DUMPLINGS 1 Using round wonton wrappers and a teaspoon, add a lump of a filling of your choice (we used the same filling as for the pork wontons on page 27) to the middle of the dough circle. 2 Wet the edges of the dough with a little water, then fold it into a halfmoon. 3 Seal the edges, arrange in a steamer and steam for 7-12 minutes or until cooked. 4 Serve with a sauce of your choice.