Y’all know I like to make things homemade when possible. I have been seeing a lot of healthy recipes using won ton wrappers but I stayed away from them because of the use of white flour. By making my own I can control how much simple carbs are being used. I first tried a combination of half wheat flour and half oat flour but it was a little tough but very hearty. I ended up making them into tortillas and eating with peanut butter. For my second attempt, I used half wheat flour and 1/4 each oat flour and white flour. It turned out great especially when I used a pasta machine to roll them out thinly.
1 cup wheat flour
1/2 cup white flour
1/2 cup oat flour
1/2 tsp salt
1/3 cup water (more or less to get a pliable dough)
In a bowl mix egg and water together. In food processor, pulse together the dry ingredients. On low setting, slowly drizzle in the egg mix. let it run for about a minute.
Stop and finish kneading the dough on the counter. I didn’t need to flour the counter because the dough wasn’t very sticky. Just knead enough to for a solid ball. Cut in half and wrap them in a damp cloth for 30 minutes.
I’ve never made fresh pasta so I’m not the best at rolling them out. The method I used was cutting each ball in half, then into 3 equal parts. I took one of the small cut up balls and pressed it flat.
On my pasta maker I put the setting on the highest number 7 and pressed through. It’s ok if it falls apart. You just want them flat.
I take the flat wrappers, place them on top of each other, or fold it in half if it didn’t fall apart in the pasta roller, and roll through on the 7 setting again. This just forms a solid base that should resemble more of a rectangle now.
Just keep turning roller lower and lower until you get to the smallest setting. I manipulate the wrappers the way I need to keep the rectangle/square shape. I’ll probably YouTube proper ways to use the pasta machine but the more I did, the easier it became.
Once I got the thin rectangle wrappers pressed, I just them into 3 1/2 by 3 inch squares because of what I wanted to do with them.
You can make them bigger or smaller based on your needs. To store them, I just brushed a little corn starch in between each sheet and placed in air tight container with a slightly damp cloth covering them. I’m not sure how long it will last in the fridge but the important thing is to not let it dry out.
I’ll post recipes on what I used the wrappers for. I made chips, ravioli and a sweet appetizer with them. The amount of wrappers made depends on how thin and how large you make them. I got a whole lot of wrappers out of it. It’s healthier, no added fat and has a hearty fill from the wheat flour but it’s not a strong taste. It’s very pliable and doesn’t break apart. Simple and worth a try.