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Wonton Wrappers

Reviewed: Dec. 3, 2013
I used these for crab rangoons, yuuuum. Better than restaurant. I was a little worried about making this recipe at first because people said it was so hard to roll them by hand. I followed the recipe, except I let the dough rest for 45 minutes. They were so easy to roll out. Just make sure to roll them paper thin, or there will be waay to much dough when you fry them. I also used flour to knead the dough, and then mixed half flour half corn meal to roll them. Also, make sure to knead long enough, it took me 15 minutes. So don't think you need a pasta maker to make this recipe.
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