Wonton wrapper

Dumpling wrapper is a thin sheet of dough made primarily from wheat flour and water, used to wrap fillings in the preparation of dumplings, also known as Asian turnovers. These wrappers are characterized by their soft and flexible texture, which facilitates the sealing of different types of fillings, whether meat, vegetables, seafood, or vegetarian mixtures.

Origin: The dumpling wrapper has its roots in Asian cuisine, especially in Chinese, Japanese, and Korean gastronomy, where dumplings are a very popular traditional dish. Over time, its use has expanded to other world cuisines, adapting to different culinary styles.

Properties: Being made primarily from wheat flour, they are a moderate source of carbohydrates. Their texture allows for quick cooking, whether steamed, boiled, or fried, keeping the filling juicy and the dough tender. Furthermore, they are low in fat and contain no additives or preservatives when fresh and homemade.

Synonyms in Latin American Spanish: In different countries, the dumpling wrapper may be called by various names such as lámina para empanadillas, masa para empanadillas, oblea para ravioles, or simply masa para dumplings. Although the term "dumpling" is becoming increasingly common, many regions use the word "empanadilla" to refer to similar preparations.