[4 - 6] [Music] since a lot of things look like wonton
[6 - 8] since a lot of things look like wonton skins that aren't wonton skins we should
[8 - 10] take a little bit of time for a product
[10 - 13] review actual wonton skins or wrappers
[13 - 16] usually come in stacks of 60 to 70 three
[16 - 18] inch squares now i dig the square shape
[18 - 20] because i think it's versatile and easy
[20 - 22] to use but if you just gotta have round
[24 - 26] gyoza wrappers or pot sticker wrappers
[26 - 28] they are exactly the same thing as
[28 - 30] wonton wrappers only they are around now
[30 - 32] going up in size we've got spring roll
[32 - 34] wrappers and even larger egg roll
[34 - 36] wrappers they are not exactly the same
[36 - 39] recipe as wonton skins they're not as
[39 - 41] flexible and they're harder to seal so i
[41 - 43] don't use these for a dumpling type
[43 - 45] applications moving on up we've got uh
[45 - 47] rice paper which is a brittle
[47 - 50] translucent cousin of the wonton skin
[50 - 52] now it's ideal for steaming but you have
[52 - 54] to soak them before you use them and you
[54 - 55] don't keep them in the fridge and they
[55 - 57] are not interchangeable with wonton
[57 - 59] skins neither are
[59 - 61] mushu shells which are usually called
[61 - 63] chinese tortillas because they have so
[63 - 65] much in common with their south of uh
[65 - 67] sorry that would be our south of the
[67 - 69] border can tortilla you know what i mean
[69 - 73] i'm sticking to these
[75 - 75] now time to assemble the payload for our
[75 - 78] vegetarian wontons we have the one half
[78 - 81] pound of firm tofu cubed
[81 - 85] one half cup grated carrot one half cup
[85 - 87] shredded napa cabbage and please buy the
[87 - 89] napa stuff don't use regular green
[89 - 91] cabbage won't be the same two
[91 - 93] tablespoons of scallions chopped fine
[93 - 96] two tablespoons of finely chopped red
[96 - 100] pepper two teaspoons fresh minced ginger
[100 - 103] 1 tablespoon of fresh chopped cilantro 1
[103 - 107] tablespoon of soy sauce and 1 tablespoon
[107 - 109] of hoisin sauce this is a sauce you can
[109 - 111] find in the asian section of your local
[111 - 114] mega mart 2 teaspoons of sesame oil
[114 - 115] which you'll find right next to the
[115 - 118] hoisin sauce one teaspoon of kosher salt
[118 - 121] one quarter teaspoon of black pepper
[121 - 123] again well you know
[123 - 125] and one egg lightly beaten this is just
[125 - 127] to bring the the mixture together and
[128 - 130] keep it from falling apart inside the
[130 - 131] wrapper now we need to bring this
[131 - 134] together but unlike our our previous uh
[134 - 136] filling we don't want to uh to squish
[136 - 137] this one up or else the tofu will fall
[137 - 142] apart so lightly stir
[145 - 145] so we'll remove another skin from our
[145 - 147] little safety spot but instead of only
[147 - 150] wetting two sides this time we will wet
[150 - 153] all four edges of the skin about half a
[153 - 155] teaspoon of the tofu filling goes in the
[155 - 157] middle fold to the opposing corners
[157 - 159] together then the other two corners
[159 - 162] together squeezing out the air and
[162 - 166] creating four seams that's it
[166 - 168] our tofu dumplings are complete but we
[168 - 170] still have one pre-steam maneuver to
[170 - 173] accomplish and that is we've got to lube
[173 - 175] up these pie tins or they will
[175 - 177] definitely stick to those wonton skins
[177 - 178] i'm just going to give them a quick
[178 - 181] blast with no stick spray and i'll i'll
[181 - 183] do this somewhere else
[198 - 201] [Music] i like to set my little purses afloat in
[201 - 202] i like to set my little purses afloat in chicken broth but you can serve them
[202 - 205] however you like