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Apr 22, 2010 09:38 PM

Homemade wonton skins a disappointment. Help?

Hi all,

So I've been on a dumpling / wonton bingefest lately, and have found a cooking technique that has given me excellent results: essentially, I coat a heavy cast iron pan with a generous quantity of oil, heat to medium-high, throw in my wontons, and fry on both sides until golden. I toss in maybe 2/3 c of chicken broth, cover for several minutes to steam, uncover, boil the liquid off, and then refry until slightly crispy again. Delicious served with soy sauce with some chinkiang vinegar, garlic, and sesame oil.

Anyways, I decided that it would be fun to try making my own wonton skins. I found a recipe online that seemed to get good reviews:

Instead of attempting to roll by hand, I used a pasta roller to ensure that the skins were extremely thin. I prepared them using my usual technique, and I must say that I was extremely disappointed with my results. They were stiff and chewy.

Any suggestions? Should I have steamed them longer? Is there a better recipe? Should I be cooking them entirely differently? What would you recommend? As it stands now, I don't see the advantage of homemade wonton skins. If prepared properly, are they worth all the added work?

Any assistance you lovely folks can offer would be greatly appreciated!

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  1. i actually really like ming tsai's formula for dumpling skins (hand rolled) in the blue ginger book.

    i prefer to use one of the teeny rolling pins intended for roti/parathas, available at indian grocery stores, to make dumpling skins. i think that's my own weirdness. never tried using a pasta roller.

    1. Never use a machine to make any type of wonton skins.

      Get out your rolling pin, roll up your sleeves, dust your kitchen table with some flour, and get working.