This beautiful dough is the start of something magical. Get your fillings organised and you are ready to steam or fry the best dumplings ever.
We actually purchased some wonton wrappers (frozen) recently, to our regret. It was just a test recipe, but when it came to the shoot, I just couldn't go through with the frozen version. This is the happy result of that decision. I made this recipe years ago for the Thermomix book A Taste of Asia, this is the updated version and I am now looking into what else I can use it for. SO good.
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 250 Grams Bakers or Strong Flour plus more for rolling BUY
- 1 Pinch Pink Salt Flakes BUY
- 90 Grams boiling water
- 90 Grams iced water
Place flour and salt into the Thermomix bowl and blend 3 sec/speed 5.
Add boiling water and blend 15 sec/speed 4.
Add cold water and blend 10 sec/speed 4.
Knead dough 1 min/Interval or dough setting. Wrap dough in a silpat mat and rest for up to 6 hours. It is useable after 30 minutes.
Dust plenty of flour on your work bench and roll dough out to a 2mm thickness. It is a lot of dough, you will be surprised.
Using a 10-12cm round scone cutter, cut into circles, lay onto a floured tea towel, rework the scraps of dough and repeat until you have used all the dough. These will freeze really well as long as you manage to keep plenty of flour between them. I suggest cornflour between each wrapper if freezing them.
Fill and cook according to recipe instructions.