How to Wrap a Wonton

[MrKhay]

Whether you are preparing crab rangoons, potstickers or wontons, wrapping them can be a little intimidating. Below are directions to getting you on your way to wrapping with the professionals.

Working with prepared, packaged wontons is the easiest way to get started. They can be purchased in most grocery stores and are great to work with.

Place the wonton on a flat working surface. You can work with one at a time or create an assembly line. Either way is fine. Keep wrappers that are not being used in an air tight package due to the fact that they dry out quickly.

Place a small dallop of desired filling onto the center of the wrapper. Be careful not to over fill it due to the fact that they will burst when they are frying. Spread the filling out to the size of a quarter.

Use your finger or small pastry brush to moisten the edges of the wrapper with water or egg wash. This will act as the glue to keep the wonton held together when folding.

Once the edges have been moistened, fold the wrapper in half to create a rectangular shape. Trace around the outer edges to make sure that the wonton has sealed. It is also important to press out any air that might be trapped around the filling. Too much air inside the wrapper will result in the wonton puffing up and breaking open when frying.

Moisten the sides again with water and fold the wrapper in half one more time so the the wrapper is a quarter of the size that it was originally.

Press the sides down for a tight seal.

The wrapper will now have a creased side along the long edge and an open side. Turn the wrapper so that the open edge is pointed up. Take the right side of the wrapper and fold it down over the right edge of the filling.

There should be four layers on the right hand folded side of the wrapper. Take ahold of the top layer and pull it up so that it sticks out slightly.



Fold the left side of the wrapper down as you did to the right side but this time overlap the right side a little. Moisten inbetween these two layers and press to seal.

Take ahold of the top layer on the right hand side and pull it up so that it sticks out.

The end result should look somewhat like a nurses hat. These are now ready to boil, steam or fry.

Tip: As the wontons are being prepared, keep the ones that are finished under a slightly damp towel so that they don't dry out.

[j10asen]

Originally Posted by MrKhay

Whether you are preparing crab rangoons, potstickers or wontons, wrapping them can be a little intimidating. Below are directions to getting you on your way to wrapping with the professionals.

Working with prepared, packaged wontons is the easiest way to get started. They can be purchased in most grocery stores and are great to work with.

Place the wonton on a flat working surface. You can work with one at a time or create an assembly line. Either way is fine. Keep wrappers that are not being used in an air tight package due to the fact that they dry out quickly.

Place a small dallop of desired filling onto the center of the wrapper. Be careful not to over fill it due to the fact that they will burst when they are frying. Spread the filling out to the size of a quarter.

Use your finger or small pastry brush to moisten the edges of the wrapper with water or egg wash. This will act as the glue to keep the wonton held together when folding.

Once the edges have been moistened, fold the wrapper in half to create a rectangular shape. Trace around the outer edges to make sure that the wonton has sealed. It is also important to press out any air that might be trapped around the filling. Too much air inside the wrapper will result in the wonton puffing up and breaking open when frying.

Moisten the sides again with water and fold the wrapper in half one more time so the the wrapper is a quarter of the size that it was originally.

Press the sides down for a tight seal.

The wrapper will now have a creased side along the long edge and an open side. Turn the wrapper so that the open edge is pointed up. Take the right side of the wrapper and fold it down over the right edge of the filling.

There should be four layers on the right hand folded side of the wrapper. Take ahold of the top layer and pull it up so that it sticks out slightly.



Fold the left side of the wrapper down as you did to the right side but this time overlap the right side a little. Moisten inbetween these two layers and press to seal.

Take ahold of the top layer on the right hand side and pull it up so that it sticks out.

The end result should look somewhat like a nurses hat. These are now ready to boil, steam or fry.

Tip: As the wontons are being prepared, keep the ones that are finished under a slightly damp towel so that they don't dry out.

Hey how about making a video of this for wistube.com?

[pk]

Hey how about making a video of this for wistube.com?

Excellent idea. You could be the wistube chef.

[j10asen]

hey MrKhay how about it "the WisTube.com Chef and a wrapper"

call yourself Fresh MrKhay of Ћ€βцßß₤€Я

you could do all your intstructions wrap style

:lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol:

[MrKhay]

I often considered being a rap/wrap star...call myself,'Special Khay'...hmmmm....maybe not!
I need a camera with a zoom that operates while I'm recording. Video cooking demonstrations are best done with 2 or more cameras. As it is right now, The sound equipment I have consists of the little mic that is on the camera. I have to watch out, as if I put too many 'irons in the fire', something will get screwed up.
I'll check the classifieds for equipment...sound and video...and lights.

[AJE]

Originally Posted by pk

Excellent idea. You could be the wistube chef.

Mark has just been nominated as the Bubbler Chef! Way too go, so when will you open a restaurant in Chilton...I'll be the first in line to be an official Bubbler Taster's Critic! lol

FYI Mr Khay is a pro and really knows his recipes. Yippy we have our own Mr. Rachel Ray!

[MrKhay]

Originally Posted by AJE

Yippy we have our own Mr. Rachel Ray!

I have a deeper voice.

[CarolsCritterCare]

Chef K!!

there you go....a wistube chef!! Our very own Hell's Kitchen right here on the Bubbler

[CarolsCritterCare]

Ever have a wonton stuffed with pizza fixin's?? MMMMMM it's real good!!

I cheat though and get them already prepared from the Schwan's Truck.

[LinksToThePast]

Originally Posted by MrKhay

I often considered being a rap/wrap star...call myself,'Special Khay'...hmmmm....maybe not!
I need a camera with a zoom that operates while I'm recording. Video cooking demonstrations are best done with 2 or more cameras. As it is right now, The sound equipment I have consists of the little mic that is on the camera. I have to watch out, as if I put too many 'irons in the fire', something will get screwed up.
I'll check the classifieds for equipment...sound and video...and lights.

Make your way over here to the office. I bet Keith won't charge you too much for the studio use. Just a couple beers, and a couple hundred posts!

[MrKhay]

Do you have pots and pans, and the utensils I'll be needing?
I can do the charisma thing for the camera, and most likely, cook some really good chuff!

[j10asen]

Originally Posted by MrKhay

Do you have pots and pans, and the utensils I'll be needing?
I can do the charisma thing for the camera, and most likely, cook some really good chuff!

wrap those wontons
rapNroll
wrap until you
rockNroll
show us how
MrKhay
show us online
Ћ€βцßß₤€Я way

stoney rohde

[pk]

FYI Mr Khay is a pro and really knows his recipes. Yippy we have our own Mr. Rachel Ray!

My youngest son would love to grow up and be a chef. He watches Rachel Ray among others all the time. Maybe if you get your own bubbler show here he will tune in and watch that too! lol

pk

[CarolsCritterCare]

We like Chef Ramsy..........Hells Kitchen and his Kitchen Disasters