Serves: 12
Total Calories: 67

2 cups flour
1 1/2 cups water

1. Place flour in a bowl. Gradually add water, mixing and kneading in one direction until the dough is marshmallow soft.

2. Cover with a damp cloth and let stand 30 minutes.

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. With a pastry brush, brush on the dough in 5-inch squares. If holes appear, brush on more batter with crosswise strokes. Cook over low heat until set (do not brown). Place skins on a tray and cover with a damp towel.

5. Repeat process until dough is used up, lightly re-oiling the skillet each time.

VARIATIONS:
* For the flour, use 1 1/3 cups wheat flour, 2/3 cup water chestnut flour.
* In step 1, add to the dough 1/2 teaspoon salt and/or 1/2 teaspoon peanut oil.
* In step 4, instead of using a pastry brush, pick up a batch of dough and rub it over the warmed, oiled surface of the skillet until a thin sheet adheres. Or take some dough on the ends of the fingers and spread it over the skillet with a swirling action to form a thin skin.

The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutritional Facts:

Serves: 12
Total Calories: 67
Calories from Fat: 0

More Recipes from the Thousand Recipe Chinese Cookbook Cookbook:
Eggrolls
Eggrolls: Skins
Eggrolls: Skins-uncooked
Eggrolls: Stir-Fried Chicken Filling
Eggrolls: Stir-Fried Pork And Shrimp Filling
Eggrolls: Stir-Fried Roast Pork And Shrimp Filling
Eggrolls: Stir-Fried Shrimp Filling
Eggrolls: Uncooked Pork Filling I
Eggrolls: Uncooked Pork Filling II
Eggrolls: Uncooked Roast Pork Filling
Eggrolls: Uncooked Shrimp Filling
Spring Roll Skins
Wontons
Wontons: Basic Filling
Wontons: Skins