Homemade Wonton Wrappers

For some reason, store-bought wontons give me gas, so I decided to try making my own. Rolling out the dough as thin as it needs to be is very hard with just a rolling pin. It wasn’t until I pulled out my pasta roller that I could stretch the dough as much as I needed to. But they keep in the freezer, so I have plenty of wontons for future fillings.

Wonton Wrappers

Ingredients:
1 egg (or aquafaba equivalent)
1/3 cup water
2 cups all-purpose flour
1/2 tsp of salt

*10 minutes of resting time