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The Pantry Quiz #35

Chocolate and banana wontons, on The Perfect Pantry.

What is it?

Traditional European cooks pack all sorts of spiced meats into sausage skins made from the caul (intestines) of pigs or sheep. Chinese cooks pack all sorts of fillings into wonton skins. What are wonton skins made from?


Please leave your answer in the comments, and let us know whether you have this ingredient in your pantry.

[Last week's answer: Grains of Paradise, often used as a substitute for pepper.]

You can find most answers to The Pantry Quiz by using the search box at right, at the top of the page, to hunt for clues. Come back next Saturday for the answer to today's quiz question.

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Simple: flour, water, and the occasional egg.

Wonton skins are made of a dough. Flour eggs, salt.

Wonton skins are made from flour, egg, salt and water.

They are usually made from wheat flour, egge and water. Those of us that are gluten intolerant need to stay away from the readily available grocery store variety. But, not all is lost. GF bloggers have been busy experimenting and have developed some pretty good substitutes using sourghum, cornstarch and white rice flour as a substitute for the wheat.

Flour, water, egg, salt.

Another one where I have no idea!

Flour, water, egg, and salt.
Although I know they make a great substitute for ravioli, I've never worked with them. However, I've enjoyed them filled with all sorts of delicious fillings. :)

Well, curiosity... I read the ingredients on the photo on your 'wonton skins' post -- no eggs. I found a recipe in the Joyce Chen Cookbook -- with eggs. I searched, and found that commercially prepared could be either way. And, in the 'images' there you were, Lydia: http://www.goodsearch.com/search-web?utf8=%E2%9C%93&keywords=wonton+skins. Life is never simple!

Interesting--I've heard of the term "caul" used in the phrase born "en caul" meaning a baby being born BOWI (the oh so scientific "Bag Of Water Intact"). But I don't think I'd heard of caul to mean intestines, though given my life experience I should know that. I know pluck is lungs and stuff.

Anyway, now that I have an Old School steamer (not to be confused with a clam or crab steamer, a different yet equally old School pot) the kids and I are going to make our own mandoo/gyoza, though probably not the skins, just the filling.

Thanks, Lydia! I enjoy thinking on the weekends. Sometimes ;)

Wonton skins are made from an egg based dough. I currently do not have these on hand.

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