Serves: 12
Total Calories: 58
1. Combine flour and salt. Beat eggs lightly and blend in.
2. Gradually add water, beating in one direction to make a thin smooth batter.
3. Lightly oil a 6- or 7-inch skillet (by rubbing its surface with a piece of cloth or cotton soaked in peanut oil). Heat pan over a low flame.
4. Beat the batter again then pour 2 tablespoonfuls into the skillet, tilting or rotating the pan so that the batter spreads thinly and evenly over the entire surface. (Pour any excess batter back into bowl at once to make the skin as thin as possible.)
5. When the dough shrinks away from the sides of the skillet, quickly pick it up (do not let it brown) and place on a tray. Cover with a damp towel.
6. Repeat process until dough is used up, lightly re-oiling the skillet each time.
VARIATION: In step 1, add 1 tablespoon cornstarch to the flour and salt.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Eggrolls: Skins recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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