Wonton is a traditional folk pasta that originated in China, You can call it Wantun Wrapper, Wantun Skin, Huntun Wrapper. Wonton wrapper plays a vital role in the wonton taste.
Someone will ask, is the wonton wrappers the same as the dumpling wrappers?
There is no essential difference between wonton wrapper and dumpling wrapper, but there is a difference in shape and thickness.
Wonton wrapper is a square with a side length of about 6 cm, or an isosceles trapezoid with a top side of about 5 cm and a bottom side of about 7 cm, and dumpling wrapper is a circle with a diameter of about 7 cm, and the middle is thick and thin on both sides.
Wonton wrappers are thin and transparent when cooked. Therefore, there is a difference between the wonton wrapper and the dumpling wrapper.
The same amount of ravioli and dumplings are boiled in boiling water, and it takes less time to cook the ravioli; 3 times of cold water is added during the process of cooking the dumplings. The so-called ‘three sinkings and three floatings are required to ensure that they are cooked. Therefore, the dumpling wrapper should be done thicker, otherwise, the filling will break easily.
Another feature is that the wonton is heavy in soup and the dumplings are heavily dipped.
The wonton wrappers have to be crushed several times by a machine. It needs to be thin but soft and can not break. The dumpling wrapper is a little thicker than the wonton, and the surface is not as smooth as the wonton.
Wonton Wrappers Recipe
You’ll need
200g Flour
50g Starch
1 Egg
100ml Water
1 Teaspoon Salt
How to Make Wonton Wrappers?
1. Add salt, egg, and water to the flour.
2. Do not add the water all at once. The amount of water absorbed by different flours is different. Use chopsticks to form a floc.
3. knead the dough until there is no dry flour.
4. Get the kneaded dough out, and cover it with a bowl, and ferment for 20-30 minutes.
5. After fermentation, the dough can be smoothed easily. Close the bowl again and wake up for an hour.
6. Take a small piece of gauze and put starch in it. This is used to sprinkle on the dough during the rolling process.
7. Adjust the pressure of the dough press to the thinnest level, roll the dough into long strips, sprinkle with starch, fold in half, and then roll the dough into long strip again.
8. Repeat this operation until the dough becomes thinner and thinner. The starch must be sprinkled evenly, or the dough will easily stick together.
9. It will soon be rolled into a paper-thin wonton skin.
10. Finally, it appears as a thin rectangle.
11. After rolling the skin, sprinkle starch and cut into 6 * 6CM.
Tips
1. During the process of rolling the wonton wrappers, be careful not to stick it together. You must add starch in time to prevent adhesion.
2. If wonton wrappers that can’t be eaten at once，you can wrap them in fresh-keeping bags, and laid flat in the refrigerator for freezing.
Wonton Wrappers
Ingredients
- 200 g Flour
- 50 g Starch
- 1 Egg
- 100 ml Water
- 1 Teaspoon Salt
Instructions
- Add salt, egg, and water to the flour.
- Do not add the water all at once. The amount of water absorbed by different flours is different. Use chopsticks to form a floc.
- knead the dough until there is no dry flour.
- Get the kneaded dough out, and cover it with a bowl, and ferment for 20-30 minutes.
- After fermentation, the dough can be smoothed easily. Close the bowl again and wake up for an hour.
- Take a small piece of gauze and put starch in it. This is used to sprinkle on the dough during the rolling process.
- Adjust the pressure of the dough press to the thinnest level, roll the dough into long strips, sprinkle with starch, fold in half, and then roll the dough into long strip again.
- Repeat this operation until the dough becomes thinner and thinner. The starch must be sprinkled evenly, or the dough will easily stick together.
- It will soon be rolled into a paper-thin wonton skin.
- Finally, it appears as a thin rectangle.
- After rolling the skin, sprinkle starch and cut into 6 * 6CM.
Great recipe! And I don’t even mind making them with a regular old rolling pin: it’s pretty good exercise. 🙂