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How to make wontons in different ways

Published: 08-Jun-2012 (04:56); Viewed: 2999; Difficulty: 2 out of 10

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How to make wontons in different ways
Manual wonton making is a perfect entertainment for the whole family, it is very quick and easy. Wontons with the different fillings can be frozen for further usage, steamed, deep-fried, oven-roasted and boiled. Wonton is one of the dumpling types from Chinese cuisine. Here we will explain how to make wontons by three different ways.

step-by-step instructions

  1. Ingredients for making wontons.
    • Ready made wonton pastry.
    • Filling for wontons.
    • Egg white for improving pastry sticking.

  2. Defrost wonton pastry at the room temperature, and check that all sheets are separates. Also prepare large tray for ready made wontons and sprinkle tiny amount of flour on it.

  3. How to make boat-like wontons

    • Moist with egg-white one side of the wonton pastry completely and two adjacent halves of other sides. Place one tea-spoon of filling in the middle of the pastry.
    • Fold pastry thorough the middle into Paralelipiped. Remove all air from inside the wonton. Press moderately the connection between pastry edges.
    • Moist with egg-white the corner of one side of folded part of the pastry.
    • Stick together two corners to form the boat-like shape. Press moderately the corner connection. Place ready made wonton into a tray, dusted with flour.

  4. How to make triangular wontons

    • Moist with egg-white two sides of one corner of the wonton pastry. Place one teaspoon of filling into the centre of the pastry.
    • Fold the pastry on the diagonal line. Discard as mush air from the wonton as possible. Stick the pastry edges to each other.
    • Moist with egg-white one of the corner of the folded part of the pastry.
    • Stick two corners from the folded line of the wonton together. Place prepared wonton into a tray dusted with flour.

  5. How to make brick-like wontons

    • Moist all edges of the pastry with the egg-white. Place one teaspoon of the filling into the centre of the pastry.
    • Stick all corners together. Remove all possible air from inside the wonton.
    • Press moderately to stick together all edges of the pastry.
    • Stick together pairs of corners from the opposite sides of wonton. Place prepared wonton into a tray with sprinkled flour.

  6. Prepared tray with wonton can be placed into a freezer for storage. Otherwise use them for further cooking.



tips and tricks

  • If the pastry is fresh, it is not necessary to use egg-white for improving sticking of the edges.
  • Wash hands well before making wontons.
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tags: chinese cuisine; wonton

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