What are Wonton Skins?

Wonton Skins are pieces of flattened dough that is used to wrap wontons, dumplings, egg roles and a range of other Asian foods. There are a number of sizes and styles of these packaging and many food stories have at least a basic field in the Asian food section, usually chilled. It is also possible to produce Wonton Skins at home, although access to the pasta machine is usually very useful for the rolling process. The ingredients are mixed and then the dough is very thin before cutting into small pieces. Depending on the final use, the skin may be square, round or even rectangular and the thickness of the dough varies, although thin is usually better. The dough is usually a slightly chewing texture, with a faint taste that sometimes equals the complex tastes of the filling and any sauce that could be used. When they are fried, Wonton Skins is usually very crunchy and pretty brown.

There are a number of different ways to use Wonton Skins. They can be used to produce wontons, small dumplings that are cooked and administered in the broth, and can also be used for PotStickers, egg roles and other wrapped meals. Can also be steamed, fried or cooked; And they are usually very robust, which means they resist re -heating very well. Some people also use them simple; For example, twisted and fried Wonton skin are popular refreshments in some parts of the world.

When you buy Wonton Skins in the store, check the date in the package to make sure they are fresh and look for any mold signs. Store the refrigerator and if the package is open, store them in an airtight container to avoid drying. Wonton's homemade skin can be made by mixing the basic pasta, balance to the desired thickness and cutting the desired shapes. If you plan to store your home skin before use, be sure to break down the thin layer of flour so, abY have not followed each other, and keep them in a dry container to avoid changing to minor mass.