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Jul 19, 2014 10:11 PM

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.

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  1. Any chance you could post a picture?

    6 Replies
    1. re: Kris in Beijing

      Hi, Kris,
      Thanks so much for the reply. Here's a picture of the specific wrapping style.

      1. re: Firatcim

        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

        1. re: Kris in Beijing

          Yes, that's exactly where I got the picture from. It seems like many of the noodle shops in Chinatown SF tend to fold the wuntuns in this style. A beggar's purse is an apt description. Sloppy folding is not what I was aiming for, though.

        2. re: Firatcim

          You just put a wad of Farce in the Center of a Square Won Ton Wrapper, fold in half and pinch tight around the filling.

        3. 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.

          1. re: Kris in Beijing

            Hi Kris in Bejing now DC/NoVA, I would like one of each of those dumplings, thank you for posting that photo!! (I now have a quite severe craving for dumplings)

          2. 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.

            1. Those wontons shapes are called goldfish tails or swallow tails. They're very popular in HK, but perhaps not as popular in mainland China.

              Folding instructions:
              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.
              That's it.

              Boil until they float, and enjoy your swimming goldfish wontons in soup.