Supermarket wonton skins - good ones?

[rockycat]

We made wonton soup tonight and the wonton filling was killer. We even made little meatballs with the extra filling and dropped them in the soup. Awesome! The skins, however, were terrible. Very pasty and doughy, more like overcooked kreplach dough. I really don't want to make the skins from scratch. The brand we bought was Nasoya. Any suggestions for a better tasting brand?

[EarlyBird]

I will be making shrimp wontons as an appetizer this weekend, and would like to do everything the night before, then boil/fry them finally the 24 hours later. Could I get away with keeping the uncooked, stuffed wontons in the fridge for a night, or will they get nasty?

[Pei]

Don't refrigerate them, freeze them. You can deep fry them directly from the freezer, but if you leave them in the fridge you'll get a soggy mess. Most likely the bottoms will become mush.

[EarlyBird]

Thanks very much for the information, Pei. Since this is myy first time using them and am making dinner for friends, I may experiment first to get used to them.

[ajs228]

I was looking for wonton skins in my supermarket's Asian section, and couldn't find them. Would I find them in another aisle?

[mochi mochi]

Won ton skins are perishable so they have to be in the refrigerator section of the market.

[ajs228]

Yup, found 'em. Thanks.

[KTinNYC]

Golden Bowl brand is good.

[xtal]

I can't seem to remember the names of the ones I use, but here in Toronto, the ones from Chinatown are indistinguishable from the ones in supermarkets. The price is higher outside Chinatown, naturally.

[mochi mochi]

I use Nanka Seinan (Golden Dragon) Won Ton Skins or Gyoza

[Pei]

I like Hong Kong brand, and always find it at 99 Ranch markets in San Francisco or Los Angeles. Don't know where you are, though.

[yimster]

I agree with the Hong Kong brand available in California. For what it is worth there are two verison, thin and thick. I like the thin verison. Also add the won ton to boiling water in batches if the pot will not take all the won ton all at a time. Remove the won tons as soon as they float as that is the sign they are done. This will stop the cooking process and the wrappers will be firmer to feel. Getting the thin verison of won ton skin and not overcooking should help.