Wonton

Wonton is a thin and soft dough made primarily from wheat flour, water, and egg, traditionally used in Chinese cuisine to wrap fillings of meat, seafood, or vegetables. These small parcels can be steamed, boiled, or fried, and are the foundation for popular dishes such as wonton soup and fried wontons.

Its origin dates back to ancient China, where it became a staple recipe due to its versatility and ease of preparation. Today, wonton is an essential ingredient in many Asian cuisines and has been globally adopted in various culinary variations.

Among its properties, its fine and flexible texture stands out, which allows it to easily wrap different types of fillings, providing a soft and light layer that cooks quickly. Furthermore, as it is primarily composed of wheat flour, it is a source of carbohydrates that provides energy.

In Latin America, wonton is also known by terms such as "masa para empanadillas chinas", "piel de wonton", or simply "envuelto chino", although the term wonton is the most common and recognizable in the culinary context.