Hong Kong-style wonton wrappers are distinguished by their small square shape, thinness and the addition of eggs to a flour-based dough. The eggs yield a richer, more supple dough, which helps it roll into nearly paper-thin sheets. After they're wrapped into wontons and cooked, they taste like a delicate noodle, allowing the flavors of the filling shine. Premade wrappers are sold in the refrigerated section of Chinese and other markets, and those options work great. But if they're not available nearby, they can be made at home with basic pantry ingredients. A pasta machine makes it easy to roll the dough, but rolling by hand works, too.
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Genevieve Ko | 2023-01-18
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