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Wrapper Roundup

By Cook's Illustrated Published September 2010

We developed our Steamed Chinese Dumplings (Shu Mai) with readily available egg roll wrappers, which are typically found in the refrigerator section of the supermarket near the tofu. (Nasoya is the most common brand.) We then cut these rectangles into smaller dumpling-size rounds. But some supermarkets or Asian grocers stock a few additional options. Here’s how other wrappers stack up in our shu mai recipe.

MOST COMMON Egg Roll Wrappers: These wide sheets are made from flour, water, salt, and (sometimes) egg. To make dumpling wrappers, we cut them into 3-inch rounds using a biscuit cutter. Each round holds 1 heaping tablespoon of filling.

MOST CONVENIENT

Square or Round Wonton Skins: If you can find them, either of these thin-skinned wonton wrappers (made from flour, water, eggs, and salt) is ideal...

They’re slightly larger than our cut egg roll wrappers but don’t require trimming.

TOO THICK-SKINNED

Gyoza: These egg-free rounds work well for sturdier dumplings like potstickers, but their resilient chew is out of place in more delicate shu mai.

Done in 281 ms! 61.385 KiB - 7.5% = 56.776 KiB