Wong Wing
Wonton Wrappers for Dumplings and More
What it is
These are thin, square wrappers made from flour, water, and sometimes egg. They are a staple in many Asian cuisines, particularly for making wontons, dumplings, and other filled pastries. The dough is typically pliable and easy to work with, allowing for various folding techniques. They are sold fresh or frozen, depending on the brand and packaging.
How people cook with it
These wrappers are incredibly versatile and can be used for both steamed and fried dishes. They are the foundation for many delicious appetizers and main courses.
- Steamed wontons
- Fried dumplings
- Spring rolls
- Noodle dishes
To use, take the wrappers out of their packaging and keep them covered with a damp cloth to prevent drying. Place a small amount of filling in the center of a wrapper. Moisten the edges with water and fold the wrapper into your desired shape, such as a triangle or a purse. For steaming, place the filled wontons in a steamer basket over boiling water. For frying, heat oil in a pan and cook until golden brown and crispy.
How it differs from similar foods
Compared to gyoza wrappers, wonton wrappers are often thinner and more delicate. This makes them ideal for delicate steamed wontons. Their texture when fried is also typically lighter and crispier than some other types of dough wrappers.
Who it is for
Home cooks and professional chefs alike use these wrappers to create authentic Asian-inspired dishes.
How to keep the rest
If fresh, store in the refrigerator and use within a few days. If frozen, keep them in the freezer until ready to use. Thaw frozen wrappers in the refrigerator before preparing your dishes. Once opened, keep any remaining wrappers tightly sealed.