Finally ditched store-bought wrappers after a disaster in my kitchen last Tuesday

I used to just grab those nasoya wrappers from the fridge section but they tore every single time I tried to pleat them, so I started making my own with a simple flour and water dough and wow what a difference. Anyone else have a wrapper brand that failed them spectacularly?

3 comments

3 Comments

hannah_perry1mo ago

Oh wait, I gotta jump in here. You said flour and water dough, but that's just for dumpling wrappers right? Spring roll wrappers and wonton wrappers need eggs or oil or something different or they'll fall apart when you fry them. I learned that the hard way last month, tried all-purpose flour with just water for wontons and they turned into a sticky mess in the boiling water.

lindal131mo ago

Ngl I did the same thing with potstickers last week, total disaster.

the_sam1mo ago

Yeah I read somewhere that eggs make wonton wrappers more tender.