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Apr. 7th, 2014

I got gyoza wraps, and utterly no way that I know of to fix them. What's the straight dope on this one?


( 6 comments — Leave a comment )
Apr. 7th, 2014 12:50 pm (UTC)
As a general rule, if there the same as the wonton wrappers I get (AUS here), I seal them with water and then fold them to desired shape.
Apr. 7th, 2014 12:58 pm (UTC)
May or may not work with these, but I got a stack of 50, so giving a dozen of those a try with your recommendation is worth a shot.
Apr. 7th, 2014 03:54 pm (UTC)
If they are the smallish round ones I'm thinking of, moisten the edges with water and fold them in half. You can kind of crimp the edges with your fingertips to seal them better. Usually I think they're too small to do any fancy folding. I think they are usually pan-fried on the bottom, with seal-side up, and then water is added to the pan and covered to steam, because they can kind of fall open if not handled carefully.

If they're the square wonton wrappers there is a bit more flexibility. I like to put the filling in and fold them diagonally to form a triangle, then fold in the short sides to make a nice little design.
Apr. 7th, 2014 06:14 pm (UTC)
hold them down in the middle with tongs so they will form a cup-like shape as you deep fry them to a crispy golden brown. drain them on paper towels, then sprinkle a combination of sugar and cinnamon on top of them. use them as an edible "dish" for ice cream or sorbet.

Apr. 7th, 2014 08:56 pm (UTC)
You can make potstickers or tortellinis with them and either freeze them for boiling later or steam them or deepfry.

I made several posts using them which you can check out at the links below ... pot stickers with pork and shrimp filling, some I froze for later ... wonton soup with the frozen tortellini .... crab rangoon which are deep fried ... dessert cups using baked wonton sheets
Apr. 8th, 2014 01:24 am (UTC)
Here's a step-by-step with pictures. Her recipe is really tasty, too.
( 6 comments — Leave a comment )


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