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Won Ton Dough

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)101.5612
Energy (kCal)1165.18
Carbohydrates (g)80.7984
Total fats (g)56.793
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine flour and salt and mound on pastry board. | 2. Make an indentation in center of mound, add egg and mix with fingers. | 3. Gradually add water to form dough. | 4. Knead 10 minutes and form into a ball. | 5. Cover with a dampened tea towel and let rest 20 minutes. | 6. Roll out in several batches to desired thickness, in most cases as thinly as possible. | 7. cut in 4-inch squares or 3-inch rounds. | 8. Dust dough pieces lightly with cornstarch, stack and cover with cloth to prevent drying out until ready to fill. | 9. Yield: 1 pound, approximately 40 skins. | 10. Regional Cooking of China. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    flour 3 cups unbleached 1093.68 80.4384 95.2812 52.038000000000004
    salt 1 teaspoon - - - -
    egg 1 beaten 71.5 0.36 6.28 4.755
    water 1/2 cup 0.0 0.0 0.0 0.0
    cornstarch - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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