How to Wonton Wrapping

What You Need to Know

The process involves the breakdown of proteins in the dough by proteolytic enzymes, making it easier to wrap, and the gelatinization and re-crystallization of starches when the dough is chilled, increasing its pliability

Steps

1. 1.

   Cantonese Wonton Soup (Guangdong, China): Creates delicate pouches that hold filling while cooking

2. 2.

   Sichuan Red Oil Wontons (Sichuan, China): Forms thin-skinned dumplings that absorb sauce

3. 3.

   Shanghai Fried Wontons (Shanghai, China): Creates crisp texture while maintaining filling moisture

The Science

Primary Reaction

Proteolytic enzyme activity and starch gelatinization

Common Mistakes