Actually, it is not difficult to make wonton skin. For us southerners, eating at home is not a rare thing, just as it is a truth for northerners to eat jiaozi. Usually no one will make wonton skin at home, because it is more troublesome, and it is more troublesome than going directly to a nearby noodle restaurant to buy it. Of course, it is not impossible. When my grandfather was still alive, his old man insisted on the purpose of everything in Dont Ask For Help. He liked to do everything by himself, so my grandfather liked to do it by himself.
Detailed steps:
First, mix noodles.
Usually, a catty of flour is enough for a family of seven. The specific ingredients are: 500 grams of flour, ten eggs and a little salt.
Put the flour into a bowl, first beat in eight eggs, and stir with chopsticks and flour until flocculent. The other two eggs depend on the dryness of the flour. If the flour is still dry, beat in the remaining two eggs. If the flour is dry and wet enough to be flocculent, eight eggs are enough.
Because there are big and small eggs, usually eight big eggs are enough to make dough. If the eggs are small, ten eggs are almost the same, but they still feel dry. Add some water, but not too much.
After the flour is stirred into a flocculent shape, knead it with your hands to avoid touching your hands. Sprinkle some dry flour on the chopping board to prevent it from sticking.
Second, handmade noodles.
After kneading the dough, cut it into balls and roll it into thin dough. The thickness of the dough is about 1 dime, which is slightly thinner.
Third, slice
Cut the dough into squares with a knife. After each dough is cut, sprinkle some dry flour to prevent it from sticking to your hands, and the wonton skin is ready.
The difference between wonton skins made at home and those made in noodle restaurants is that the wonton skins in noodle restaurants are often thinner and more regular, but they are not as delicious as those made by hand, because the wonton skins made in noodle restaurants are alkaline.