Tips
What makes a good wonton pastry?
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AppearanceWonton Pastry should be light in colour, thin and smooth and silky. |
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TextureBefore the pastry is cooked: the pastry should be strong with some elasticity and should not break when wrapping. After it is cooked: When bitten, it should not be soft but have some sort of resistance and bite with a slight rubbery texture on the outside, but moist on the inside. |
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Low Oil AbsorptionWonton pastry should not be overly porous so that when it is fried, it will absorb less oil and will make for a more pleasant eating experience. |
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Holding TimeGood wonton pastry should not break offwhen slightly overcooked. It should not absorb a lot of water, expand and become soggy after it is cooked.
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