5 Ways to Wrap Wontons - Hot Thai Kitchen

Meet 5 wontons, each with their own unique personality! Happy wrapping!

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About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.

Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

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[PailinsKitchen]

HELLO LOVELY VIEWERS! Important Note:

If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.

Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.

Thank you for watching!

[quixote]

You did the Internet a favour in putting this up! It's a pain in the butt finding a video that exemplifies all these methods in a short and quick video! Kudos!

[Steff_kjns]

Like always, very clear instructions.
It's great that you choose to keep this kind of videos short and straight to the point.

[seanpohlod]

For the second to last one that she made, I experimented with putting it in an air fryer. Came out very good. All of them are great!

[JoeBurby]

I used the chubby pyramid to make crab rangoons. I'm so glad to see other "choices" available depending on filling amount :)

[trashcuber]

I ended up doing something that's kind of a combination of what you did with the first one and it turning out similarly to 5's shape, turned out great

[cececola]

Thanks! I didn't know it was that simple 😂

[miracleshappen]

The extended triangle is like the Italian ravioli!
💖🤗😁

[percyb]

gracias, por fin encuentro a alguien que enseñe como doblar wantan, y con paciencia para poder observar bien como se doblan

[brtecson]

I'm going to make this for my wife when she gets back from her parents' place.. (belated seven years) Thanks Pailin :D

[kristineavendano]

I have canned tuna with a lot of cream cheese filling so it’s perfect

[sunnygremlin]

First time making wontons today and this has helped me get over my fear of wrapping them 😅 Thank you !!

[martianarcher]

Omg thank you so much, i was trying to do the winded roll this whole time but im not experienced enough for that

[bidushgiri]

I liked the sailor, triangle n an extension of the

[jennifermarieherron]

Mapping these by height & load is lovely.

[eduardosime]

chinesse gold and the sailor my favourite ones

[keithlewis]

Thanks for sharing the method are great. Unfortunately the first method mention did not work for me so ill another method next time. It's only my second try. Half cooking the chicken before well season actually have us wanting more. 😋

[DominikKJakob]

2 more options which I like to do, especially for frying:
- fold one edge halfway over the filling, fold in the sides, roll up to the other edge
- similar to above but start by folding one corner over the filling, fold in the right & left corners, roll up to the last corner (flatten a bit to make a shape like an envelope)

[violamckar]

Thank you, will be making these today ..😎😎

[QUEENbrezzi]

Omg the chubby pyramid is going to slap with my rice pepper Jack cheese banana peppers and ground Turkey meat 😏😌🔥