Info on how to fold wuntuns, Cantonese/Hong Kong Style
Will be much appreciated. The style I'm talking about is mostly used for soups and the wuntun has ruffled edges that remind me of a jellyfish. Thanks for any info or tips.
TO ME, these look like "sloppy" wontons, like making an imprecise beggar's purse, although I HAVE had them before.
Is This the page where you got the image?
It doesn't have true directions about "folding" the dumpling, but you might want to look through it if it's not
re: Kris in Beijing
Dumplings and wontons are different though. The ones you posted are dumplings, which are usually steamed or pan fried. They are not served in soup.
Wontons are boiled or fried. The wrapping on a wonton is usually much thinner than a dumpling wrapper.
When I make wontons at home for soup (or for wonton mee), I put the meat in the center of the square wonton wrapper, and wet the ends. Then I fold the wrapper in a triangle, pressing the sides to seal. Sometimes, I'll press the two long points together to make a smaller wonton -- depends on my mood. To make the kind below, I think you just wet and squeeze the wrapper around the filling, instead of sealing it around the edges.
Right, what everyone else said. That's the "lazy" method restaurants use. You pretty much dab some filling in and then squish the wrapper closed. The more refined method creates more of a nurse's hat appearance.
Those wontons shapes are called goldfish tails or swallow tails. They're very popular in HK, but perhaps not as popular in mainland China.
1 - Place filling on square wonton wrapper.
2 - Grab a bottom corner, and fold it up toward the opposite corner, as if making a triangle. BUT place the 2 corner points offset. So it looks like a poorly folded triangle.
3 - Grab a side corner (left or right, doesn't matter), and shorten it by forming a front side pleat (like an accordion) upto the center, so the corner points upwards.
4 - Grab the other side corner, and do the same fold for a back side pleat, so that corner points upwards too.
5 - Press hard in the middle (where both pleats meet), directly above the filling. Be careful not to tear the dough.
Boil until they float, and enjoy your swimming goldfish wontons in soup.