Wontons

雲吞

Preparation info

  • Difficulty

    Easy

  • Makes about

    36

    wrappers.

Appears in

The Key to Chinese Cooking

By Irene Kuo

Published 1977

  • About

The wrappers are available in Chinese markets in a standard thickness or a thinner type, in squares measuring about 3 inches. If you wish to make them at home you can use the egg-roll dough, which is a soft dough, made with eggs, or you can use the following recipe, which employs only flour, water, and a little baking powder. Rolled extremely thin, these wrappers are silky and transparent when boiled and very light and crisp when deep-fried. They also make very good wrappers for egg rolls if cut into 7-inch squares.

Ingredients

  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon baking powder
  • ½ cup cold water
  • Flour for dusting
  • Cornstarch for dusting

Method

Combine the flour, salt, and baking powder; then add the water little by little, stirring, until the mixture resembles a coarse meal, soft but not too wet. Depending on the flour, you may have to use a little less or more water. Form it into a ball and put it on a floured work surface and knead it about 5 minutes, dusting with flour whenever necessary, until the dough is smooth and no longer sticky. Cover it with a damp cloth and let it rest for 30 minutes.

Divide the dough in half. Cover 1 piece with a damp cloth and roll the other into a thin sheet on a flour-dusted surface so that it is about inches wide, 18 inches long, and 1/16 inch thick. Dust the surface of the dough generously with cornstarch. Trim the edges and then cut the sheet crosswise into six 3-inch strips. Stack the strips and cut crosswise 3 times to make 3-inch squares. (See illustration). Repeat with the other piece of dough. You will get about 36 square wrappers from the dough. And don’t waste the scraps: shred them or cut them into small pieces and deep-fry them until lightly brown. They are wonderful sprinkled over a creamy soup or just as is—a small munch—sprinkled with a little salt.

Well dusted with cornstarch, stacked, and tightly wrapped in aluminum foil, these wonton wrappers keep in the refrigerator for about 1 week; frozen, they keep for months. In that case, make small stacks. Defrost thoroughly before using.