Other
Wonton Skin
Thin square sheets of wheat dough, usually made with egg, rolled for wrapping dumplings. The skin is flour, egg, and water.
Origin
A Chinese dumpling wrapper.
Flavour
Plain and tender once cooked.
How to use it
Keep the stack covered, fill, and seal the edges with a dab of water. Boil, steam, or fry them.
Storage
Refrigerate and freeze what you will not use. Dried edges will not stick.
Recipes using it
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