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Wonton/Dumpling wrappers?

madeliner Jun 15, 2013 10:34 PM

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

  1. m
    madeliner Jun 16, 2013 10:32 PM

    used these

    couldnt add it to the other post for some reason

    2 Replies
    1. re: madeliner
      Chemicalkinetics Jun 16, 2013 11:16 PM

      I have used this brand before. The layers should easily separate and I just use them as they are -- without stacking.

      1. re: madeliner
        ursy_ten Jun 17, 2013 12:12 AM

        I have not seen those, but I think the ones we get are made here in Australia.

      2. m
        madeliner Jun 16, 2013 10:28 PM

        this is the one I used

        1. MaspethMaven Jun 16, 2013 04:46 AM

          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-pork-and-spinach-wontons-recipe-video.html

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

          1. Candy Jun 16, 2013 04:02 AM

            1 wrapper. If you use 2 you are making raviolis

            1. flylice2x Jun 16, 2013 01:22 AM

              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. ursy_ten Jun 15, 2013 11:07 PM

                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
                  hill food Jun 15, 2013 11:32 PM

                  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
                    ursy_ten Jun 15, 2013 11:51 PM

                    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
                      hill food Jun 16, 2013 12:25 AM

                      well, duh.


                      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
                        ursy_ten Jun 16, 2013 01:01 AM

                        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
                          hill food Jun 16, 2013 09:52 PM

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

                      2. re: ursy_ten
                        Candy Jun 16, 2013 04:03 AM

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

                        1. re: Candy
                          c oliver Jun 16, 2013 12:50 PM

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

                      3. re: hill food
                        girloftheworld Jun 16, 2013 09:22 PM

                        "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
                          hill food Jun 16, 2013 09:49 PM

                          "I will never join a satanic cult"


                          1. re: hill food
                            girloftheworld Jun 17, 2013 07:16 AM

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

                      4. re: ursy_ten
                        c oliver Jun 16, 2013 12:49 PM

                        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
                          ursy_ten Jun 16, 2013 03:16 PM

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

                          1. re: ursy_ten
                            c oliver Jun 16, 2013 10:10 PM

                            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
                              ursy_ten Jun 16, 2013 10:15 PM

                              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. Chemicalkinetics Jun 15, 2013 10:44 PM

                        <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
                          madeliner Jun 15, 2013 10:47 PM

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

                          thanks ChemicalK

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