Wontons will always have a very special place in my heart. Like dumplings, we grew up with a bag of frozen wontons always in the freezer, ready to become wonton soup (breakfast, lunch or dinner), spicy wontons (a tasty snack or appetizer), or even fried wontons (a crowd-pleasing party favorite). We’ve posted several wonton recipes over the years, but today, we’re going to talk about how to fold wontons!
餛飩折法：三種方法詳解
Today, we’ll show you three ways to fold wontons. We use each method in different scenarios based on factors like the thickness of the wrapper, the amount of filling used, and how the wonton will be cooked.
- 帽式折法：最常用的方法，適用於使用一般白色餛飩皮的餛飩，最終會被煮熟並加入湯或醬汁中。
- 菱形折法：相對於帽式折法的一種變體，所包出的餛飩形狀略微不那麼緊湊，尾端呈尖角或外展。這種折法適用於需要煮餛飩的情形，也同樣是我們偏好的炸餛飩折法。此外，對於要拌醬的餛飩也是不錯的選擇。
- 擠皺式折法：此方法僅適用於非常薄的外皮與少量餡料。它的做法是直接把外皮捏緊餡料，收攏在一起封口。我們用這種折法做湯裡的上海風格小餛飩。
餛飩折法 1：帽式折法
We call this method the “bonnet,” because the wontons look like little heads with bonnets on.
It is our go-to folding method for most of the wontons we make, and yields a compact shape with tasty, chewy folds. Here’s how to do it:
1. Take a square wonton wrapper, and use your index finger to dab the edges of the wrapper with water.
2. Place 2 teaspoons of filling in the middle of the wrapper.
3. Fold in half to create a rectangle.
4. Grasp the bottom corners of the rectangle (the filling side, not the seam side), and dab one of the corners with a little water.
5. Folding the back of the wrapper down and towards you, bring the two corners together and squeeze to seal.
餛飩折法 2：菱形折法
This method is similar to the bonnet, except that instead of folding the wrapper in half into a rectangle, you fold it in half into a triangle. When the two ends on the filling side of the triangle are brought together, you get kind of a diamond shape.
The shape of this wonton is a little less compact, as you have two pointed ends of wrapper coming out of the sides. This makes this method especially well suited to fried wontons (crispy ends!).
Here’s how to do it:
1. Take a square wonton wrapper, and use your index finger to dab the edges of the wrapper with water.
2. Place 2 teaspoons of filling in the middle of the wrapper and fold in half along the diagonal to create a triangle.
3. Dab one of the filling-side corners of the triangle with water.
4. Bring the two corners together and seal.
餛飩折法 3：擠皺式折法
This is the simplest and most specialized wonton folding method. This method is used to make a particular type of light wonton, using very thin wrappers. You basically gather the wrapper around the filling and squeeze to seal.
Here’s how:
1. Place a small amount of filling on the wrapper.
2. Make a loose fist with your hand, and push the wrapper/filling into your fist.
3. Gently squeeze to seal.
That’s it! Which one of these methods do you like best? Do you have an alternative fold to share with us? Which wonton recipes are you eyeing? Let us know in the comments!
