WANTON SKINS

5.00 out of 5 based on 5 customer ratings
(5 customer reviews)

SGD $5.90

200gm / approx. 45pcs

Clear

Description

Velvety smooth and supple our handpicked egg wanton skins are made fresh every day following a time-perfected recipe. Available in round and square shapes to suit different wrapping styles and cooking requirements.

Egg wanton skins are used mainly for Cantonese or Hong Kong style wantons. They are thinner and softer, yet able to hold up better in boiling water. These skins are perfect for making deep fried wantons as well as dim sums (think Siew Mai).

*contains eggs and alkaline lye water

Product Character

Egg wanton skins are used mainly for Cantonese or Hong Kong style wantons. They are thinner and softer, yet able to hold up better in boiling water. These skins are perfect from making deep fried wantons as well.

Weight
200gm

Size
Round Size: 80mm x 80mm
Square Size: 75mm x 75mm

Shelf life
Room temperature 2 days, Chilled 30 days

 

Ingredients

  • High Protein Wheat Flour
  • Pasteurized Liquid Egg
  • Salt
  • Water
  • Lemon yellow
  • Tapioca Starch
  • Potassium Carbonate

5 reviews for WANTON SKINS

  1. 5 out of 5

    (verified owner)

    I bought both round n square..Verdict: velvety smooth and thin texture…..excellent for deep frying or soup..quality is comparable to top notch dim sum restaurants.

  2. 5 out of 5

    I love the wanton skin be it using it for soup wanton or fried wanton. It is delicately soft and perfect for making wanton. Love it and I love wanton!

  3. 5 out of 5

    Not sure if i am supposed to make siew mai with this but i did and it turned out really well. love the natural colour and texture feels very home made.

  4. 5 out of 5

    Love the smooth skin, and very satisfied after I fried the wanton. Feels like a pro as the kids said it is restaurant standard 🙂

  5. 5 out of 5

    The wanton skins have a really smooth texture! My family eats dinner at different times, and the slightly thicker wonton skins held the dumpling filling very well without sticking together and tearing even after having to reheat the soup.

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