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A wonton wrapper is a type of thin dough wrapper commonly used in Chinese and other East Asian cuisines. It is a versatile ingredient that is typically used to make wontons, a type of dumpling that can be filled with various ingredients, including ground meat, vegetables, and seasonings.
Wonton wrappers are typically made from a mixture of wheat flour, water, and sometimes egg. They are rolled into thin sheets and then cut into squares or circles for wrapping the filling. Wonton wrappers are known for their delicate texture and slightly chewy consistency when cooked.
Wontons can be filled with a wide range of ingredients, making them suitable for both savory and sweet dishes. Common fillings for savory wontons include pork, shrimp, chicken, or a combination of these, often mixed with seasonings like garlic, ginger, soy sauce, and green onions. Sweet wonton fillings may include fruits like apples or bananas, sometimes combined with sugar and cinnamon.
Wonton wrappers are incredibly versatile and can be used in various cooking methods, including boiling, steaming, frying, and baking. They are essential in making dishes like wonton soup, steamed wontons, fried wontons, and dessert wontons. Wonton wrappers are readily available in most Asian grocery stores and some mainstream supermarkets, either fresh or frozen, making them accessible for home cooks to experiment with a wide range of recipes.
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Recipe for Wonton Wrapper:
Easy Wonton Wrapper Recipe
Cuisine: AsianDifficulty: EasyA wonton wrapper is used to make wonton dumplings that can be filled with ingredients like ground meat, vegetables, and seasonings.
Ingredients
2 cups flour
1 egg
1 teaspoon salt
⅓–½ cups water
Directions
- Sift flour and salt into a large bowl; create a well-like indentation in the center.
- Beat egg lightly, pour into indentation in the flour, and mix well.
- Sprinkle with cold water, wet your hands, and knead the mixture into a smooth dough.
- Place dough in a bowl and cover with a damp cloth, refrigerate for 30 minutes to an hour.
- Sprinkle a wide work area or board with flour. Roll out the dough until it is paper thin and its edges are even in thickness. The wonton skins will be partially transparent.
- Cut dough into 2–3-inch (5–7.5 cm) strips, flour lightly then stack one on top of the other and cut the strips into 2–3-inch (5–7.5 cm) squares.
- Place skins on a tray and cover with a damp cloth until ready to use.
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Other PASTA and NOODLES recipes may be found HERE.
IMAGE SOURCE: Susan Slater, CC BY-SA 4.0, via Wikimedia Commons
RECIPE SOURCE: Wiki Cookbook
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