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: 1. For the flour, use 1-1/3 cups wheat flour, 2/3 cup water chestnut flour. 2. In step 1, add to the dough 1/2 teaspoon salt and/or 1/2 teaspoon peanut oil. 3. 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. NOTE: See "Information: Eggrolls" for a list of fillings and other information. From
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|Serving Size: 1 Serving (40g)|
|Recipe Makes: 12|
|Calories from Fat: 2 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 0.9mg||0 %|
|Potassium 26.9mg||1 %|
|Total Carbohydrate 19.1g||6 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 18.4g|
|Protein 2.6g||4 %|
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Calories per serving: 91
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