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Frozen wonton wrappers saved my lazy Sunday dumpling session
I usually make my dumpling dough from scratch, but last weekend I was running late for a potluck in Chicago. I grabbed a pack of frozen wonton wrappers from the Asian market on impulse, figuring they'd be a backup. To my surprise, they steamed up way lighter and thinner than my usual homemade ones, almost like a different dumpling altogether. The texture was softer and the filling really stood out because the wrapper wasn't too thick. Now I keep a bag in my freezer for when I'm short on time but still want fresh dumplings. Has anyone else tried both and noticed a big difference?
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ericj452mo ago
Man, same thing happened to me a few months back! I was making potstickers for a party and totally ran out of my homemade wrappers... grabbed some frozen ones at the last minute. They were way thinner than mine and actually held up better in the pan without getting doughy. I even used the leftover wrappers to make these little crispy noodle things by frying them flat with some sesame oil. Now I just keep both on hand, homemade for when I have time and frozen for busy weeks.
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jennifer2042mo ago
See, I'm the exact opposite on this one. Homemade wrappers with a bit of extra thickness give you that chewy texture that frozen ones just can't match. That doughy layer soaks up the sauce way better in my book. Plus making them from scratch lets me control the salt and oil, so they don't end up greasy like a lot of store bought ones.
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