I'm going to be doing appetizers for a party and they call for won ton wrappers. I have never worked with them and wonder if they are hard to keep moist while preparing the filling. Anyone out there with an INTELLIGENT answer,please help!
2006-12-11 07:49:55 · 8 answers · asked by Ebony M. 3 in Food & Drink ➔ Cooking & Recipes
Unlike phylo dough they do not need to be kept moist while you prepare actually that would make them sticky. They are dusted with starch to make them easy to separate and just require a quick whisk of water and a gentle pinch to seal. Be careful that your filling isn't too wet or they will come out soggy and not the lovely crisp texture most prefer. Good Luck!
2006-12-11 07:54:52 · answer #1 · answered by Walking on Sunshine 7 · 0⤊ 0⤋
They are very easy to work with, I like to make several at a time, that way you can keep the unused ones covered. The trick with these is that you need the seal the edges very well. I find that an egg whipped then brushed on thinly then you want to press the edges tightly together.
Keep the newly made won ton food covered until you are ready to use them.
2006-12-11 08:08:46 · answer #2 · answered by seashell9 2 · 0⤊ 0⤋
Easy to work with ... THey are like Pasta sheets but smaller. You can create many different kind of appetizers with Won Ton Wrappers. Enjoy and have fun creating!
2006-12-11 07:55:41 · answer #3 · answered by Brown Eyed Girl 5 · 0⤊ 0⤋
Don't take them out of the wrapper until the filling is ready. While preparing your dish, simply keep a barely damp paper towel over the unused wrappers until it is their time to be filled. Working quickly adds to the likelyhood of preventing parched wrappers.
2006-12-11 07:56:35 · answer #4 · answered by jendunt 2 · 0⤊ 0⤋
I use moist paper towels over them, so if I am doing a cup thing it's easier to keep them moist but some dryness is going to happen. Just work as quick as possible
2006-12-11 07:53:06 · answer #5 · answered by heartache 4 · 0⤊ 0⤋
Wonton wrappers are so easy to handle....just pop them open if the filling is ready....just make sure to moisten edgeswith cold water to seal...perfect as Siomai...and when fried crisp becomes Pinsec Fritos.
2006-12-11 08:00:02 · answer #6 · answered by mistyme 2 · 0⤊ 0⤋
They're actually pretty easy to work with. You don't have to be concerned about the moistness, as they come floured. You just moisten the edges to seal.
2006-12-11 07:51:55 · answer #7 · answered by dph 4 · 0⤊ 0⤋
they are not hard to work with at all.. just dont overfill them ,and make sure you have them sealed real well with your water or egg which ever your recipe calls for...
2006-12-11 07:53:13 · answer #8 · answered by witchywoman_1977 3 · 0⤊ 0⤋