Pasta, noodles & bread · Pastry & wrappers

Wonton / dumpling wrappers

Thin squares or rounds of wheat and egg dough for wontons, gyoza, dumplings and cups.

Also called: dumpling wrappers, gyoza wrappers, egg roll wrappers, jiaozi wrappers

What it is

Wonton wrappers are thin square sheets of wheat flour, egg and water, dusted with starch; round gyoza and jiaozi wrappers are usually thicker and often egg-free. They become silky when boiled or steamed and crisp when fried. Larger squares are sold as egg roll wrappers. Thinner, non-egg spring roll wrappers fry crisper and more blistered.

How it’s used

Wontons in soup
Pan-fried gyoza and potstickers
Steamed dumplings
Fried wonton crisps and cups
Quick ravioli

Characteristics

Texture: Silky when boiled; crisp when fried.
When cooked: Keep covered so they don't dry; seal edges with a dab of water.
Sold as: fresh, frozen
Cooking uses: Commonly cooked, Suitable for boiling, Suitable for frying
Common in: Chinese, Cantonese, Japanese, Korean, Hong Kong, Taiwanese