Wonton dough is easy to make, but the commercial wontons available from Chinese groceries are so inexpensive and so thin, fresh, and well made, it doesn’t really pay to make them yourself. The wonton skins sold in supermarkets, however, tend to be too thick. If you want to make your own wonton skins, a pasta machine saves time and elbow grease. The finished skins freeze well, but wrap them tightly so that they don’t dry out.
Wontons can be filled, folded, and cooked in a variety of ways for entirely different effects. Home-filled wontons are far superior to most you’ve eaten at a restaurant.
© 1981 Ken Hom. All rights reserved.