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Easy Spring Roll Wrappers

all-purpose flour

300 ml water + 20

salt

Mix salt and all purpose flour and then pour in water. Keep stir until well combined.

Strain the batter to remove any lumps.

Prepare a non-stick pan and a small brush. Heat your pan over slowest fire and then quickly brush the batter on the pan to form a round skin. Slightly turn up the fire and heat the skin until white. Tear off the cool down aside.

Clean the pan with a wet cloth and then repeat the process until all the batter is finished.

https://www.youtube.com/watch?v=bGxcqRpc-ac

Full Instructions 
https://www.chinasichuanfood.com/easy-spring-roll-wrappers/
----- Ingredients-------
200g all-purpose flour
300ml water + 20ml more if necessary
1/2 tsp. salt

These delicious and easy vegan potstickers are the perfect party food. Wow your guests with the spicy chilli sauce that goes alongside them.

Vegan Potstickers

sesame oil

garlic, very finely minced

shiitake mushroom

carrot

green cabbage

sesame seeds

soy liquid seasoning

maple syrup

tbsp. chili paste

green onion

cilantro

vermicelli noodles

vegan wonton wrappers (local asian market brand)

water

tbsp. rice wine vinegar

chili paste

sesame chili oil

In a large pan heat your sesame oil on medium heat. Add your ginger and garlic and sauté, while stirring frequently to infuse your oil.  After about 1-2 minutes add your mushroom, cabbage and carrots. Cook for around 5 minutes or until your vegetables have cooked down, this might almost be by half!  To the mixture add the sesame seeds, liquid soy seasoning, maple syrup, chili paste, green onions and cilantro and cook another 2-3 minutes or until there is no liquid in the pan. Remove from the heat and let cool.

id=&#8221;instruction-step-2&#8243;>2. Boil a small pot of water and cook your vermicelli noodles. Follow the instructions on the packet and once cooked add to the vegetable mixture and stir till well combined.
3. To put these babies together, spoon 1 heaped tablespoon of filling onto each wonton wrapper. Brush water (could also use your fingers) around the edge of the wrapper. Fold the dough over the filling to create a half-moon shape, pinching the edges inward to seal &#8211; see video reference above. Repeat till you&#8217;ve used up all the filling! Optional, oil the base of your potstickers and dunk in sesame seeds for that added crunch.

id=&#8221;instruction-step-3&#8243;>4. To cook, heat a large castiron skillet or pan with oil on medium-high heat. Once hot, add the vegan potstickers and cook for around 2-3 minutes or until golden brown. Pour 1/4 cup of water and 1 tbsp soy seasoning into the pan and cover with a lid.  Turn heat to medium and let the potstickers steam for 3 minutes. Serve immediately with sauce.

d=&#8221;instruction-step-4&#8243;>5. For the sauce, simply add your ingredients into a bowl and stir till combined!

OUR FAV. We made them today &amp; made several more to freeze for later this week. Haha! Yummmmmm! We will be keep this recipe on rotation in our home. Thanks Maria!

made these delicious poststickers aka gyoza aka poststickers already twice. Easy to make. And soooo good!! Already graving them again! :) Bought a batch to work. Everybody loved it &amp; asked for the recipe! Potsticker revolution.

I couldn't wait for you to post the recipe so I just winged it by following your Instagram video and they were delicious! My kids loved them. I'm sure following the recipe would be even better.

Fantastic recipe. Family favorite for sure. Easy instructions, and easy to follow along. 
Thank you

These were delicious potstickers! I definitely recommend doing a big batch and freezing the leftovers for quick meals for later. I loved the taste of the filling so much that I now make the filling and pair it with some cooked tofu over rice for a super fast stirfry. 100% win!

I be been wanting to make these for a while now and finally had the time and omg!! I absolutely love this recipe! So easy to make and the taste is amazing!! Will definitely make these again soon and try to freeze them!

Yummy! We really lived the flavours in these dumplings! Easy to make once you got the hang of the fold and pinch!

This recipe is so yum ! I had never made dumplings before so was worried it would be tricky .. but this recipe is so easy to follow , and they are DELICIOUS ! Will definately be making these again :)

These were so easy and fun to make...AND EVEN BETTER TO EAT!! And the sauce omg yes!
Ate everything in one sitting. I'm sad I didn't make more!

Amazing recipe! So, so, good!  An absolute crowd pleaser.

These were delicious! I made them for a big group Chinese New Year never having actually cooked dumplings before, just folded them. It took a little longer than expected as I only had one pan to use for cooking and was particular about folding. I found it was easier to fill if the noodles were cut before and that the oil on the bottom of my pan was important!

These were soooo delicious!!! 😍 they do not look the prettiest and I used egg roll wrappers, but they worked and created something great!! Thanks for creating and sharing this recipe!!

I have made these twice and they are outstanding!  The dipping sauce is AMAZING!

This is my favourite filling recipe!!! 

I've tried 3 other recipes that were meh and have been searching for so long for a good one and wanted something with a better balance. I think Maria's sauce mixture added to the filling is ON POINT. I only added a splash of fish sauce and rice vinegar for the aroma, but honeslty so so good. Most recipes have the same veggies, so it really is about the seasoning and sauces. unfortunately I didnt have any vermacilli, but will try it next time. 

It's not too dry or too runny. It has just the right amount of juice and a wonderful light and flavourful texture. I am 10000% using this as my standard filling recipe. I literally just made these and came here to tell you guys to TRY THIS! yum yum yum!

I tried it out today. Tured out amazing!!

Wonton Wrappers

plain flour

eggs

water +1/4 cup more if needed

Starch

In a large bowl, mix flour with salt and then add egg in. Stir well.

Slowly add water and keep stirring the mixture. Then grasp with hand to form a ball. Adjust the amount of water based on the water absorbing capacity of your brand of flour. Stop adding water when there is no dry flour in your bowl.

Place the dough in a large bowl, cover with plastic wrap and rest for 10 minutes.

And then knead the dough again for around 8-15 minutes until smooth. Rest for around 30 minutes.

Divide dough in half. Press on half down and roll out to a larger wrapper around 3mm in thickness. Fold up and cover with plastic wrap again for the next resting process.

Finish the other half and reset both for another 30 minutes.

Take one larger wrapper out and divide in half. Roll each of the halves into paper-thin wrapper or as thin as possible. Keep dusting. Then cut the large wrappers into small squares around 8cm.

Repeat to finish all.

https://www.youtube.com/watch?v=PC4EWXbaO7E

Homemade wonton wrapper recipe, for more details check http://www.chinasichuanfood.com/wonton-wrappers/

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