A Numberless Recipe: The Wrapping

Now that you’ve made the filling, now we can get on with the wrapping of the wontons!



2 packages of 50-piece wonton skin (can be found in Chinese grocery stores)

A bowl of water

Two 9×9 baking pans

Wax Paper

Freezer space (for storage)


Line pan with wax paper to prevent wontons from sticking to the pan.

Take one wonton skin and place a small amount of filling in the center.

Dip your finger in water and wet the top of the wonton skin.

Fold bottom of the wonton skin over.

Wet a corner of the wonton (closest to the crease) and fold over as shown:

Follow through by folding remaining edges in towards the center and securing corners together (the water will “glue” the wonton shut):

It gets easier as you go and eventually you will have a whole army of wontons!

You can put them in the freezer for storage. See tomorrow’s entry for how to prepare them to eat! Stay tuned!


~ by thechanster on 9:53 pm, Saturday, June 21, 2008.

One Response to “A Numberless Recipe: The Wrapping”

  1. I like eating the wonton skins raw…
    I’m gross I know.
    I eat pancake batter too.

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