Grocery · 16 oz
Thin Wrappers for Dumplings and Appetizers
What it is
These are thin, square sheets made from flour, water, and sometimes egg. They are designed to be pliable and easy to fold, making them ideal for encasing various fillings. The dough is typically very fine and delicate, ensuring a tender texture when cooked. They are a staple in many Asian cuisines for creating small, savory parcels.
How people cook with it
Wonton skins are incredibly versatile and can be used in a multitude of dishes, both steamed and fried.
- Steamed dumplings
- Fried appetizers
- Soup additions
- Baked snacks
To use, place a small amount of your chosen filling in the center of a wonton skin. Moisten the edges with water and fold the skin into your desired shape, such as a triangle or a purse. They can then be steamed until tender, boiled in broth, or deep-fried until golden and crispy. For baking, ensure they are lightly oiled and cooked until crisp.
How it differs from similar foods
Compared to gyoza or potsticker wrappers, wonton skins are generally thinner and more delicate. This results in a lighter, more tender wrapper when steamed or boiled. Fried wonton skins become exceptionally crisp due to their thinness.
Who it is for
Home cooks and professional chefs alike use these wrappers to create a wide range of appetizers and main dishes.
How to keep the rest
Unused wonton skins should be kept refrigerated in their original packaging. Ensure the package is tightly sealed to prevent the skins from drying out. If they do become a little dry, a light mist of water can often rehydrate them before use.