周老師的美食教室英文版

"Pillow-Shaped Wrapping" (especially for big size wonton)

1. Put stuffing in the center of wrapper, roll it.

2. Fold the two ends in the back. Seal it with some water.

This way of wrapping can be put more stuffing inside so normally shrimp wontons are made by this way of wrapping.

"Chao Shou"( Sichuan variation of wonton, Spicy wontons)

1. Put 8g of stuffing in the center of wrapper. 

2. Fold it by corner to corner as a triangle, fold it up again.

3. Pull two ends together and press it firmly. Use some water to seal.

"Bian Shi" ( Taiwan variation of wonton, fish-shaped wonton)

1. Put 8g of stuffing in the center of wrapper. Make the wrapper around the stuffing together.

2. Press it. That's it!

Actually, Taiwanese Bian Shi doesn't have so much stuffing inside, maybe 2 or 3 grams? Just put some fried crispy shallot and diced celery in the wonton soup. That's simple and plain and taste!

There are many ways to wrap a wonton. Everybody can just use their creativity to make their own wonton. Just like what I mentioned above, the wrapper of wonton is too thin to keep its shape after it's cooked. But its benefit is that it doesn't matter which way you use, it won't break like dumpling which may have its all stuffing out off wrapper during it's boiling.

This picture below is a wonton made by my kid, used his "Windmill Shape". Isn't it cute~?