Can’t decide how to fold wontons? Narrow your map down with four ways of folding wontons with Chinese celebrity Chefs John Zhang and Luo Zizhao. We name them The Spare, The Nurse Cap, The Dutch Bonnet, and the Sack, with difficulty levels correspondingly going from easy to complex.
This will be a detailed instruction for you to master them. The good news is our chefs have pared down all the unnecessary detours for you. So keep reading!
Table of Contents
- Pro Tips Before Folding Wontons
- Wonton Recipes
- Method 1: The Square
- Method 2: Dutch Bonnet
- Method 3: The Sack
- Method 4: The Nurse Cap
- FAQs
- How to Fold Wontons by Master Chef (Recipe)
Pro Tips Before Folding Wontons:
This type of square dumpling is adored across Asia and the ages, which means wrapping techniques are as diverse as the cultures that embrace them. Here is a check list for you to review before you start working on you wonton batch. This will help you reduce some unexpected troubles and potential stress along the way.
- They are not at room temperature when you use them. Make sure they have cooled down by the time you begin to work with your wonton batch.
- The wrappers are either too thick or thin. This is usually the issue with handmade wrappers. If you are unsure of how to roll wonton wrappers to the right thickness, we suggest somewhere between 1mm and 2mm. A pasta machine will certainly helps.
- Keep your wrapper moist for pliability. If it is too dry, you will certainly experience cracks, no matter how skillful you are. I recommend using a damped cloth to cover the rest of the wonton wrappers when you are busy working on one sheet.
If you are a pure beginner who has no idea of how to fold wonton wrappers whatsoever, you could try practicing with note papers or a piece of napkin before you jump in with the real batch (minus the filling at this stage ofcourse).
Wonton Recipes for You to Try
The versatility of wonton allows a plethora of scrumptious recipes. If you haven’t decided what to do, check out how Chef Zhang and Luo cook up delicious dishes from these signature yellow wrappers.
- Shrimp Wonton Soup: Classic Chinese flavor with extra umami from dried shrimp.
- Creamy Crab Rangoon: Creamy fried wontons with simple ingredients.
- Crispy Curry Chicken Wonton Bites: If you love curry, you must try this.
- Sichuan Spicy Wontons: Elevate your meal with flagrant chili sauce and a special boiling tip for perfectly cooked wontons.
Note: with fried recipes, you can swap wonton wrappers with other dumpling skins such as gyoza, rice papers, beancurd sheets, or egg roll wrappers. The texture will sure be different, but rest assured that they are all irresistible when fried until crispy.
More Asian recipes on our site:
- How to Make The Best Shrimp Chow Mein Recipe (Plus Video)
- How To Make Pancit Bihon: The Best Filipino Rice Noodles
- Bo Luc Lac Recipe – No. 1 Authentic Vietnamese Shaking Beef
How to Wrap Wontons: The Square
This is how to fold a wonton for crab rangoon, a typical appetizer in American Chinese restaurants. It allows you to add slightly more filling but note that your cooking time might take longer depending on how much stuffing you put inside it.
Tip: The Square is ideal for deep-fried recipes, as it allows the wrapper to have maximum contact with hot oil.
Step 1: Wet the four edges of the wrapper with water.
Be careful not to apply too much otherwise, it will soften the dough.
Remember: Don’t be too generous with the water. Too much of it risks the wontons sticking together or onto the plate while you are busy finishing the entire batch.
Step 2: Stick two opposite corners of the wonton by their tips.
Start by folding into a triangle.
Bring the other corners together
Then use one hand to hold the tip while working with the remaining edges with the other hand.
Step 3: Pinch-seal the tips as they meet
You should pinch from where the filling ends to avoid air pockets.
Step 4: Smooth out the edges
Press to close the sides. Remove air pockets by running your fingers from inside out.
How to Wrap Wonton: Dutch Bonnet
I call it Dutch Bonnet because of the three elegant triangles that embrace the filling. Funny story, I once spent a great deal trying to recreate this shape with round wonton wrappers. It took me a while to finally understand that I have been using the wrong type all along!
Step 1: Wet one triangle half of the square wrapper.
Step 2: Scoop in your filling. Don’t add too much, otherwise you will not be able to recreate the same final result as Chef John.
Step 3: Fold into a triangle.
Step 4: Smooth out the sides.
Step 5: Bend two edges of the triangle inside while enfolding the filling. You’ll have two smaller ears after this.
Step 6: Fold the small triangles outward from the middle.
Step 7: Secure by pressing.
This is what you’ll have.
Tip: You can opt to complete each side one by one instead of folding them simultaneously.
How To Wrap Wontons: The Sack
This the most traditional way of wrapping wonton and a common choice for soup recipes. The sack is what grants wonton its name, which in Cantonese means “swallowing cloud,” a reference to its floating feature in a soup bowl.
Tip: You may want to use a moderate amount of stuffing with this technique so that you have enough excess wrapper to close it.
Step 1: Fold into a triangular shape by folding two opposite corners of the wonton wrapper.
Step 2: Pleat the tip of the triangular. Leave the two outermost edges for the following step. Then pinch by the tip of the wonton.
You should expect the two remaining corners to look like this:
Step 3: Tuck the two outermost sides in.
Step 4: Pinch where the filling ends.
Remember: Closing your wonton simply by pinching is only ideal for freshly made wrappers. Don’t expect similar features in different store-bought brands. If you can’t pinch-seal it, wet the edges before you fold.
How to Wrap Wontons: The Nurse Cap
I’d call this how to wrap wonton like those rampant in grocery stores. I use this technique whenever I want to make my wonton dishes have a hint of restaurant-made. Its complex appearance shows some level of care. Yet, the steps are almost effortless.
Tip: With the nurse cap, keep your amount of filling at a medium level or you may risk ripping the wontons midway folding. My first time trying the nurse cap was a complete debacle for this very reason.
Step 1: Fold the wrapper over the filling into a triangle.
Step 2: Apply a thin amount of water to one end of the triangle.
Step 3: Hold the sides and give some support with your thumbs and index fingers.
Step 4: Bend the sides over.
Step 5: Overlap the side with water on the other.
Step 6: Pinch where they meet.
Look at how lovely the result is!
Working a big batch of wontons usually consumes time. But it does not necessarily has to be monotonous. Engage your family and friends, and this could be a quality bonding time. Afterward, you are awarded with delicious wonton dishes. What’s not to like?
FAQs on How to Fold Wontons
Why my filling and wrapper are going their own ways?
It might be because your wontons have air bubbles inside them. So to prevent this, seal it well without any air bubbles when folding wontons. Otherwise, the heat will make them expand during cooking and ruin the shapes.
How to store excess wonton wrappers?
Make sure you cover them carefully before putting them into the fridge. Refrigerators tend to have very low humidity, which makes it faster for the already-thin wrappers to dry out. I use plastic wraps for convenience, but you can opt for a container with a tightly closed lid.
Remember: There is no remedy for wonton wrappers that have unfortunately dried hard in the fridge. Soaking them in water seems to do the trick, but it doesn’t, I’ve been there. The cold temperature plus the dry environment will change its composition.
Make chips from leftover wonton wrappers?
Fried wonton wrappers make tasty chips. Sprinkle dry season after removing them from hot oil or dip them with sauces. I would finish everything simply with ketchup. Its tangy and slightly sour taste harmonizes the crispy wonton’s richness gracefully.
How to Fold Wontons in 4 Ways by Master Chef (Recipe)
Chef John Zhang has over three decades of experience in authentic Chinese cuisine, beginning his career back when he was still a teenager in Shanghai. His prowess in Haiyang and Chaozhou cuisines are featured as top ranking in New York Times’ food column. If he seems familiar to you, chances are you may have heard of him as the winner of the International Chinese Culinary Competition held at Times Square in 2009.
Chef Luo Zizhao is among the top 4 recognized chefs in Beijing. Same as Chef Zhang, his career stretches over three decades. He conquered the International Chinese Culinary Competition two years after Zhang and holds other awards in the culinary industry such as the “Medal Master of Chinese Cooking,” “Guangdong, Hong Kong and Macao Chef,” and “Huang Tai Asian Kitchen Medal.”
How to Fold Wontons in 4 Easy Ways by Master Chef
Learn how to wrap wontons like a pro with two award winning Chinese Chefs. Even as the steps are simple, these shapes will elevate the overall visualization of your final dish.
Ingredients
- Wonton wrappers
- Wonton skins
- Filling
- Water or egg wash
Instructions
- Wet four sides of the square wrapper
- Add filling
- Bring opposite tips of the square together
- Smooth out the edges
- Wet the triangle half of the square wrapper
- Add filling
- Fold the other half over
- Smooth out the sides
- Fold two edges inside and fold outward from the middle
- Pinch to seal
Method 1: The Square
Method 2: Dutch Bonnet
- Fold in half into a triangle
- Pleat the triangle from the inside out while leaving two sides of it untouched
- Fold two sides in, and you have two tiny ears
- Pinch to seal the wonton
Method 3: The Sack
Method 4: The Sack
- Create a triangle
- Dap water on two sides of the triangle
- Bend the corners together and press the middle if necessary for easier folding
- Seal them by the tip
Notes
Fresh wonton wrappers means better chances of folding success.
You can practice with note papers before working on the real batch.
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