* Exported from MasterCook *
EGG NOODLE DOUGH
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chinese Dim Sum
Yee
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-Karen Adler FNGP13B.
3 Extra large eggs
2 2/3 tb Water
3 c All purpose flour -- unsifted
To make dough by hand: Beat eggs with water, then add
flour. Beat in the first 2 cups in your mixer and the
last cup by hand, as the dough is very dry. Mix until
the ingredients adhere. Knead on board (no need to
flour the board) for at least 10-15 minutes, until
dough is smooth. Divide dough into 2 balls keeping one
covered while you work with the other. Roll out to
desired thinness then cut into narrow strips for
noodles or the appropriate squares for wonton skins or
egg roll wrappers. (These should be as thin as
possible.) TO MAKE DOUGH BY MACHINE: Mix and knead
dough as described above. Roll dough by hand so it is
thin enough to fit through the widest slot of the
kneading section of the noodlemaker. Run it through
once. Then continue to run dough through the slot, but
increasing the thinness gauge until you have the dough
at the desired width. The dough is now ready for any 1
of the following steps.
FRESH EGG NOODLES: Put on the egg noodle attachment
and run dough once through the egg noodle slot. Cut
noodles to desired length. Dust with cornstarch. Wrap
in plastic wrap and place in refrigerator.
WONTON WRAPPERS: Run dough twice through the last or
next to the last slot. (The dough should be as thin as
possible.) Cut dough into 3 or 3 1/2 inch squares.
Dust with cornstarch and stack wrappers on top of each
other. Wrap in plastic wrap and store in refrigerator.
EGG ROLL WRAPPERS: Run dough twice through the same
slot just like the wonton wrappers. Cut into 5 or 5
1/2 inch squares. The size of the square is determined
by the width of the dough. Therefore, try to keep the
width of the rolled out sheet to almost, or as wide
as, the width of the noodle slot. The minimum width
should be at least 5 inches but is even better if it
is 5 1/2 inches.
DO AHEAD NOTES: Noodles or wrappers can keep in the
refrigerator for several days or in the freezer for
several weeks.
COMMENTS: It is much easier and more fun if you use
the noodle maker machine, especially in making wonton
and egg roll wrappers. It is very difficult, if not
impossible, to hand roll the dough out as thin as the
machine can. Home made noodles and wrappers are s much
better than store bought ones (they are available in
most oriental food stores and supermarkets) that, once
you've made them, you're hooked!
It's a fun family project because your children will
love seeing the noodles and wrappers being rolled out
by the little machine. They'll fight to get their turn
to help crank the slot, help feed the dough through,
or cut and dust the wrappers. The author recommends
doubling or tripling the recipe so you'll have enough
to use for several weeks, since they freeze so well.
Yield: 1 1/2 lb egg noodles, 80 to 100 sheets wonton
wrappers (3 to 3 1/2 inch sq), or 25 sheets egg roll
wrappers (5 to 5 1/2 inch sq). Source: "Dim Sum" by
Rhoda Fong Yee. Formatted for MM by Karen Adler
FNGP13B.
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