ABSTRACT
Why This Works-The traditional salt dough recipe has less salt and no vegetable oil or alum. The vegetable oil helps to keep the dough from cracking while rolling it into shape. The alum helps preserve the dough. This salt dough recipe uses much less salt. The dough remains more flexible and stays soft longer while kneading. Heating the ingredients on the stove makes the dough less sticky when rolling it out. In this recipe, a microwave is used to dry the salt dough because wontons are boiled in the soup, not baked or deep-fried.
