The weight of the wrap may be catagorized as very (extra) thin which is paper thin, medium thin or thick and are purchased depending on the use. Thin and medium thin Wonton Skins are generally made with flour, eggs and water while thicker skins which are known as Gyoza Wrappers, do not use eggs as part of the ingredients. The traditional types, approximate sizes, and filling capacities for the skins are:
When purchasing, the Wonton Skins will most often be sold by even weights of 1 (one) pound of skins as follows:
When filling Wonton Skins, round skins will most often hold the largest amount of filling while the square or rectangular skins hold less. Be aware that excess air that is not removed from filled and sealed Wontons, may cause the wrap to puff up and expand more than necessary. To keep the wrapper tightly enclosed around the filling, press out excess air prior to sealing the edges of the wrap. Unstuffed Wonton Skins can be stored in a refrigerator for approximately 1 week or for several months in a freezer. Stuffed skins can also be frozen, but if they are to be fried for prepartion it is not advisable to freeze them. However, stuffed skins that are frozen can be prepared by boiling without thawing and without damaging the skin or contents. Other names for Wonton Skins or Wrappers include: wanton, wun tun, wahn tan, huntun, shao mai, and siu mai.