Wonton Wrappers

Appears in
The Gefilte Variations

By Jayne Cohen

Published 2000

  • About
When I first began buying wonton wrappers in New York City’s Chinatown, I noticed a kosher seal on several brands. Apparently, using paper-thin wonton wrappers to make kreplach was not a novel idea. But it is a delicious one, an elegant, easy, inexpensive timesaver. And even if I had time enough to make my own dough, I doubt it would turn out as delicate and thin as these egg-enriched little pasta squares.
If you can’t find wonton wrappers in Asian stores, look for them in health-food and specialty stores and most supermarkets (often they are kept in the refrigerated section of the produce department). The non-Asian ones may be somewhat thicker and less delicate, but they too will work well as kreplach wrappers.