Wonton
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Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. A wonton is a type of dumpling commonly found in a number of Chinese cuisines. To make a wonton, spread a wrapper flat in the palm of one hand, place a small amount of filling in the center, and seal the wonton into the desired shape by compressing the wrapper''s edges together with the fingers. Adhesion may be improved by moistening the wrapper''s inner edges, typically by dipping one''s fingertip into water and running it across the dry dough to dissolve the extra f...
Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. A wonton is a type of dumpling commonly found in a number of Chinese cuisines. To make a wonton, spread a wrapper flat in the palm of one hand, place a small amount of filling in the center, and seal the wonton into the desired shape by compressing the wrapper''s edges together with the fingers. Adhesion may be improved by moistening the wrapper''s inner edges, typically by dipping one''s fingertip into water and running it across the dry dough to dissolve the extra flour. As part of the sealing process, air should be "burped" out of the interior to avoid rupturing the wonton from internal pressure when cooked. Wontons are commonly boiled and served in soup or sometimes deep-fried. There are several common regional variations of shape. The most versatile shape is a simple right triangle, made by folding the wrapper in half by pulling together two opposite corners.
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