A wonton skin is just a very thin sheath of dough that envelopes the dumpling filling! Wonton wrappers are made like Italian pasta, only with less egg and lots of cornstarch to promote stretch-ability and a delicate, thin finish. Wonton wrappers (also called skins) are square shape and roughly 3-inches wide. They are not round dumpling wrappers that you’d use for pot stickers or steamed siu mai.

Wonton skins come in different thicknesses – thin, medium, and thick. Then there’s also super thin Hong Kong-style and eggless Shanghai-style skins that are pure white. Thick wonton skins produce an overly doughy result that can overwhelm the filling. Eggless wonton skins are great for vegans but lack a bit of richness. Supermarket brands are in the main, medium-thin. You won’t have a choice so trust your market.  Aim for skins with egg and no food coloring. Read the label. Frozen eggs are better than no egg at all. Manufactures add food coloring to mimic the use of real eggs. After determining the wonton skins thickness, run your fingers on the stack and if they fall nicely like a ream of paper, they they’re fresh and supple. If they don’t move, look at the corner: Can you make out each wrapper’s edge? If they are smashed together and damp looking, you don’t want that package.

One package can have 40 to 50 wrappers.  Unused wontons wrappers can be refrigerated for about 1 week, or frozen for up to 1 month.  You can also freeze shaped wontons. Once filled, set the uncooked wonton on a baking sheet lined with parchment paper and sprinkled with cornstarch or flour. Slide it into the freezer and once the wontons are hard, transfer them to an airtight container and keep for up to 1 month. Partially thaw the wontons before cooking them in broth. Fried wontons are best done with freshly shaped wontons (which you can keep chilled for hours before cooking).

How to shape wontons.

1. Place a wonton wrapper on your hand.
2. Place a teaspoon of the filling in the center of the wrapper. Start with a small amount so it’s easier to work with.
3. Use your finger to moisten the edges of the wrapper with water.
4. When the edges have been moistened, fold the wrapper in half to create a rectangular shape, pressing any air that might be trapped around the filling.
5. Fold the sides inward so that they overlap.
6. Wet the portion where the sides meet.
7. Pinch to close and seal.
8. Now you have a cute little wonton!
9. Place the finished wontons on a baking sheet lined with parchment paper.
10. Cover with plastic to keep them moist as you continue with the remaining fillings and wrappers.

There are many traditional “folds” for wonton wrappers, many based on the contents of the wrapper.  Dim Sum, a wonderful Chinese delicacy, seems to have an endless assortment.

Source: Andrea Nguyen, Viet World Kitchen,  Namiko Chen , Just One Cookbook