Jump to content


Welcome to the eG Forums!

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the Society.

Photo

Won ton skins/wrappers


  • Please log in to reply
11 replies to this topic

#1 Ader1

Ader1
  • participating member
  • 148 posts

Posted 23 April 2013 - 02:11 PM

I'm considering making my own won ton skins/wrappers.  Has anybody here tried to make them?   If so, do you have a recipe?  I do have an Italian pasta maker with rollers so maybe that would be helpful?  Any ideas most welcome.



#2 Bojana

Bojana
  • participating member
  • 219 posts

Posted 13 June 2013 - 06:43 AM

There is a recipe (that I did not try) in Every grain of rice book. The books is great otherwise, so imagine wrappers would work too.

#3 dcarch

dcarch
  • participating member
  • 2,512 posts

Posted 13 June 2013 - 07:38 AM

I'm considering making my own won ton skins/wrappers.  Has anybody here tried to make them?   If so, do you have a recipe?  I do have an Italian pasta maker with rollers so maybe that would be helpful?  Any ideas most welcome.

 

Why? What's the reason?

 

dcarch



#4 Ader1

Ader1
  • participating member
  • 148 posts

Posted 15 June 2013 - 03:30 AM

I suppose that the main reason being is that I can't get them locally.  If ever I need to buy something not available locally, I have to do it over the internet which adds quite a bit to the price.  Also, home make is fresher and usually better tasting.



#5 dcarch

dcarch
  • participating member
  • 2,512 posts

Posted 15 June 2013 - 03:42 AM

I suppose that the main reason being is that I can't get them locally.  If ever I need to buy something not available locally, I have to do it over the internet which adds quite a bit to the price.  Also, home make is fresher and usually better tasting.

 

Good reason. In NYC every store has them.

 

Here is a tip:

 

When you roll them out, use plenty of flour so that the dough would not stick. When the sheet is thin enough, fold and roll again, more flour, fold and roll again -----

 

You can get the wrappers as thin as you like that way.

 

dcarch



#6 liuzhou

liuzhou
  • participating member
  • 2,178 posts
  • Location:Liuzhou, Guangxi, China

Posted 15 June 2013 - 05:35 AM

I do have an Italian pasta maker with rollers so maybe that would be helpful?

 

I've never made them - they are available in every supermarket and market here in China. 

 

However, many of the local kitchen supply shops sell "pasta makers" which are identical in every practical sense to the Italian ones. They are mainly used for making noodles, but they could equally well make the wrappers you want.

 

As thin as you can get.



#7 Shalmanese

Shalmanese
  • participating member
  • 3,469 posts
  • Location:San Francisco

Posted 16 June 2013 - 12:48 AM

Store bought wonton wrappers taste completely different from home made. The store bought ones are slippery and smooth whereas the home made ones are rough textured and have more chew. Given how much work wontons are anyway, the extra work from making the skins is not that huge.
PS: I am a guy.

#8 liuzhou

liuzhou
  • participating member
  • 2,178 posts
  • Location:Liuzhou, Guangxi, China

Posted 16 June 2013 - 01:45 AM

Store bought wonton wrappers taste completely different from home made.

 

Depends on the store. Or the home maker.


  • Mofassah likes this

#9 Ader1

Ader1
  • participating member
  • 148 posts

Posted 16 June 2013 - 09:18 AM

Could anybody tell me if there are machines which are made to make wonton skins and/or dumpling skins?



#10 Okanagancook

Okanagancook
  • participating member
  • 320 posts
  • Location:Naramata overlooking Lake Okanagan, British Columbia, Canada

Posted 16 June 2013 - 09:25 AM

I always make my own dough for wontons and asian dumplings because they taste so much better and they freeze very well. Here is a wonderful site and the author has a book just on dumplings which I use all the time. I have a pasta roller and use that quite often to get consistent thickness of dough or they can be made by hand with a little rolling pin: http://www.asiandumplingtips.com/

#11 ambra

ambra
  • participating member
  • 459 posts

Posted 16 June 2013 - 10:32 AM

I make my own too (since I can't get them either) and I usually make them too thick. So my advice would be to make them as thin as you possibly can.



#12 liuzhou

liuzhou
  • participating member
  • 2,178 posts
  • Location:Liuzhou, Guangxi, China

Posted 16 June 2013 - 06:45 PM

Could anybody tell me if there are machines which are made to make wonton skins and/or dumpling skins?

 

Yes. They are identical to pasta machines, as already mentioned.