Wonton Wrappers are used in Chinese cooking. They are square sheets of yellowish dough made from wheat flour, egg and water.
The dough, basically an egg-noodle dough, is the same dough that Eggroll Wrappers are made from. Wonton Wrappers, however, will only be about 3 1/2 inches (9 cm) across, about 1/4 the size of an Eggroll Wrapper.
The Wrappers can be fried, steamed or boiled, or even fried in strips to be used as a garnish. Like all egg-noodle dough products, they have a very neutral flavour. When fried, they can be used for desserts as well.
Though the dough is easy enough to make, rolling them out and cutting them is very fiddly to do at home, even with an electric pasta machine. Consequently, most people buy them already made. They come fresh or frozen in packages usually containing 5 to 6 dozen.
They are sold in round or square shapes, and in various thicknesses, though choice in thicknesses is mostly only available at Asian stores. The thicker ones are best for frying; the thin ones are better for steaming or putting into soups as dumplings. Wonton Wrappers in general are thicker than Japanese Gyoza Wrappers.
Many people in the West use store-bought Wonton Wrappers for quick ravioli wrappers, though Italian purists faint at the thought of it. The difference between Wonton Wrapper dough and ravioli dough is largely in the amount of egg used. A typical Wonton Wrapper dough recipe uses 1 egg per 2 cups (10 oz / 250g) of flour; a typical ravioli dough recipe uses about 2 1/4 egg per 2 cups (10 oz / 250g) of flour.
Wonton Wrappers can also be used to make Samosas with.
Cover Wonton Wrappers with a damp towel while working with them. Fold the round ones over like a half-moon. With the square ones, pinch all four corners up to meet in the middle. Brush edges with water to help them seal.
Wrap well so that they don't dry out. Refrigerate for up to 1 week or freeze for several months.
The English word, "wonton", comes from the Cantonese word "guangdong", meaning, "cloud swallow" or "swallow a cloud".