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Wonton/Dumpling wrappers?

They seem to have 2 very thin layers -do you prefer to make 2 wontons with the thin wrappers or stack 2 wrappers together and then make the wonton?

I stack them, when I fan them out they fall into pairs of 2-to me the texture is better

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  1. <They seem to have 2 very thin layers -do you prefer to make 2 wontons with the thin wrappers or stack 2 wrappers together and then make the wonton?>

    Not quiet sure what it means. I use the layers as intented. Do I further split a single layer into two? No. Do I stack 2 wrapper togther? No.

    1 Reply
    1. re: Chemicalkinetics

      I will have to post a picture for it to make sense

      thanks ChemicalK

    2. I haven't heard of it either, must be specific to your brand. I prefer the gow gee wrappers, as they're a bit thicker, and they're round - I just find them nicer to work with.

      I made some from scratch once. Some day when I have the time I'd like to try it again.

      14 Replies
      1. re: ursy_ten

        I too would prefer to claim the homemade rights, but sounds like a PITA.

        I suppose it depends on the wonton intended.

        1. re: hill food

          I think it could be very meditative, assuming I was in the right mood for it!

          I ran them through a pasta machine when I made them, but since then have seen on television that you're supposed to squish a ball of dough with the flat side of a large knife (for each wrapper).

          I must investigate further when I get a chance :)

          1. re: ursy_ten

            well, duh.

            (smirk)

            I'll expose my ignorance and say - some do have thicker skins than others, and I may even be confusing a different base grain in the dough. still learning.

            1. re: hill food

              You mean "duh" @ (for each wrapper)?

              It was kind of a "duh" addition, but I've been surprised at the things people ask to clarify, so I thought I'd just add it in case.

              1. re: ursy_ten

                it's one of those things I WANT to do, yet...

            2. re: ursy_ten

              When I am making my own wrappers I use a tortilla press

              1. re: Candy

                Yup. Makes all the difference in the world, doesn't it?

            3. re: hill food

              "PITA" took me a second .. I was thinking pita bread DUH...

              I will nevvvvver get in a car with a drunk driver
              I will Nevvvvver make homemade wontons again
              I will never make home pyhlodough again
              I will never join join a satanic cult

              1. re: girloftheworld

                "I will never join a satanic cult"

                again?

                1. re: hill food

                  lol nooo the first and last I have not made the mistake of doing...

            4. re: ursy_ten

              I took an Asian dumpling class from Andrea Nguyen a few months ago. Dumplings are now my friend :) So much easier than I thought.

              1. re: c oliver

                That sounds like a fun class to take! Did she do the wrappers from scratch?

                1. re: ursy_ten

                  It was a hands on class. Fourteen of us made seven different dumplings. We made all the different wrappers and it wasn[t hard at all.

                  1. re: c oliver

                    I can imagine once you've developed a rhythm with the wrappers it wouldn't be too onerous.

                    I love how you can do a big batch and freeze them up for lazy weeknight dinners.

            5. What type do you use the square or the round? The round ones are mostly for making pot stickers/ Gyoza and are a little thicker. The square ones are thinner depending on the company like Dynasty.
              A single wrapper is all that's needed to wrap a teaspoon of the pork/ shrimp mixture and sealing the sides with water making sure there is no air in them.

              This help whether you simmer them in soup or fry in oil.

              As for using 2 wrappers like ravioli that's ok too. Just make sure no air is in side when sealing the edges. The air tends to unravel the wrapper.

              1. 1 wrapper. If you use 2 you are making raviolis

                1. Wonton I get or make only have one wrapper. Depending on how it is folded however, the wrapper is doubled up in places to seem like two layers/thicker.

                  Texture problems usually stem from too much or too little filling. If you want a heartier wonton, use the larger wrappers and vary your folding technique. I like this tutorial and recipe on Steamy Kitchen http://www.steamykitchen.com/23790-po...

                  This is also a helpful tipsheet on dumpling skin and wonton http://www.asiandumplingtips.com/2010...