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.
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?
__________________
ЯØÇЌ w/ http://www.wismusic.com
enjoy online Wisconsin @ http://www.thebubbler.com
Keith ЯØÇЌŞ!!!!!
Ћ€βцßß₤€Я ЯØÇЌŞ
....Now, a very great man once said
That some people rob you with a fountain pen
It didn’t take too long to find out
Just what he was talkin’ about
A lot of people don’t have much food on their table
But they got a lot of forks ’n’ knives
And they gotta cut somethin’....
Talkin' New York by Bob Dylan
"ñƏƏDŽ ñɸȾ ƆɸЯƤɸЯ@ȾƏ ƓЯƏƏƉ "
by ƟƜş
__________________
ЯØÇЌ w/ http://www.wismusic.com
enjoy online Wisconsin @ http://www.thebubbler.com
Keith ЯØÇЌŞ!!!!!
Ћ€βцßß₤€Я ЯØÇЌŞ
....Now, a very great man once said
That some people rob you with a fountain pen
It didn’t take too long to find out
Just what he was talkin’ about
A lot of people don’t have much food on their table
But they got a lot of forks ’n’ knives
And they gotta cut somethin’....
Talkin' New York by Bob Dylan
"ñƏƏDŽ ñɸȾ ƆɸЯƤɸЯ@ȾƏ ƓЯƏƏƉ "
by ƟƜş
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.
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!
__________________
(\ (\
(=' x')
(,('')('')
If you talk to the animals they will talk to you, If you do not talk to them you will not know them. And what you do not know you will fear. What one fears,one destroys. ~Chief Dan George. (1899 - 1981)
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!
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
__________________
ЯØÇЌ w/ http://www.wismusic.com
enjoy online Wisconsin @ http://www.thebubbler.com
Keith ЯØÇЌŞ!!!!!
Ћ€βцßß₤€Я ЯØÇЌŞ
....Now, a very great man once said
That some people rob you with a fountain pen
It didn’t take too long to find out
Just what he was talkin’ about
A lot of people don’t have much food on their table
But they got a lot of forks ’n’ knives
And they gotta cut somethin’....
Talkin' New York by Bob Dylan
"ñƏƏDŽ ñɸȾ ƆɸЯƤɸЯ@ȾƏ ƓЯƏƏƉ "
by ƟƜş
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
OnYourMark, LLC is a full-service web design, production, programming, hosting and Internet marketing company with audio, photography and video services in our studio on Main Street in Sussex, Wisconsin or at your location.
We serve clients in industry, healthcare, eCommerce, professional services, real estate and construction, information services, hospitality, advertising agencies, and more...throughout Wisconsin and the USA. Please contact OnYourMark for a free, no-obligation consultation about increasing your inquiries and sales while decreasing your costs via the web.
Linear Mode
