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 KZbin 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.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via KZbin videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at hot-thai-kitchen.com
#ThaiFood #ThaiRecipes #AsianRecipes

[@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!

[@quixote1814]

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!

[@AlifianDarmawan]

Quixote ba

[@bidushgiri9562]

Hahaha

[@talattalat9282]

koi

[@seanpohlod998]

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!

[@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.

[@miracleshappen4483]

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

[@subrienapersad5408]

0:47 my favorite shape

[@JoeBurby]

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

[@cececola]

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

[@sunnygremlin]

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

[@brtecson]

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

[@trashcuber7654]

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

[@bidushgiri9562]

I liked the sailor, triangle n an extension of the triangle.....👏👏👏

[@Ruouiji]

Great video, thank you!

[@violamckar8585]

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

[@PatrickBoening]

Thank you!

[@famagnus7180]

เข้าใจง่ายมาก ขอบคุณมากค่ะ :)

[@BeeverSD]

Making avacado wontons tonight. Trying the little sailor style. Thanks Pailin! :D

[@azraganatra9605]

thnkx for sharing.... it really helped alot

[@paschamctyson5627]

Super helpful! Thanks

[@cookingwithyasmeentariq3514]

Nice context I really like it❤️

[@percyb8755]

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

[@martianarcher1166]

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

[@joelaferriere7416]

Awesome...always wondered how they were made.

[@carlenger9707]

lol I love the names you have for all of these

[@jennifermarieherron8089]

Mapping these by height & load is lovely.

[@kristineavendano1670]

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

[@AdamHotThaiKitchen]

Love the names! :)

[@tracymarlow506]

You are awesome. Thank you.

[@lovelygirl0921]

Thank you!!

[@eduardosime5731]

chinesse gold and the sailor my favourite ones

[@rubenrivera1735]

Very Very Good. Thanks

[@subrienapersad5408]

0:49 my favorite fold😋😅

[@groovygrapegramma7161]

Thanks so much✌️

[@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)

[@muktadirshajib6230]

thanks for sharing

[@sovlfood]

Thank you 🎉

[@franny6572]

Great thanks 🙏

[@jennifermarieherron8089]

Beautiful

[@Anonarchist]

I had to do method 3 every morning when I worked at a chinese buffet... then shell and vein shrimp...

[@heybuddyguyfriendpal8281]

You rock! Yang yang 2020!

[@keithlewis8585]

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. 😋

[@saminasayyed1761]

Thank you

[@adrianaadnan7704]

U rock girl!

[@percyb8755]

saludos desde el Perú

[@lekvatana8949]

Nice

[@QUEENbrezzi8821]

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

[@trba_biko]

I'm here right now cuz I bought these instead of the usual big ones for my lumpia 🤧

[@chrisguy95]

So what's the difference when using water to seal the wonton or using and egg wash to seal the wontom?

[@makeupbyushna3085]

Thankyou! 😘

[@shahanaakter8178]

nice

[@manbirsinghpayal]

Nice 👍

[@simonetaddia459]

#3 is Italian tortellini (or ravioli) from Bologna; #4 Italian ravioli from Torino.

[@thetwinsplay7804]

Thank you 😊 my boss didn't teach me how to make these and we ran out. Thank you so much ❤️

[@KevinLopez-hf6uk]

Question here! I can imagine that you can freeze them But my question is You fry them directly from the freezer or you need to thawed them first Does somebody know?

[@hifellowhumans8393]

My go-tos are numbers 3 and 4

[@raymondzhao6015]

Won't the first and the last one pop open easily while cooking? My family folds it the chinese gold way.. but extra water at the side is not needed since it will already hold nicely with water in corner.

[@Shakelly1200]

***** i only use the first one and the stickiness of the filling is enough to hold the wonton.

[@iliashossain4008]

Raymond Zhao i

[@gkhanjriii91-04]

My childhood from the 1970s 😋🤙🏻🌺

[@bishannarayan6179]

Hey what is that thing u wrap the meat with...pls

[@ashkhri]

number 5 ftw

[@umich1984]

Thank you i can do it now

[@rafayu1]

just wondering how fast can you wrap 2 lbs. of meat the fancy way

[@nirmalasookdeo2771]

Do you cook the filling first

[@vannanhem4680]

what kind of brand of wonton sheet do you use?

[@PailinsKitchen]

Double Happiness.

[@ruyaazuya3334]

I should have watched this vid b4 I made a mess on my wok

[@mareeattard5146]

Tnku....The method looked simple enough but I'm not sure if U were aware that U were very hard to hear above the loud music🎼🎵🎶.

[@hamidehorra4849]

Do I fry won tons or bake them

[@adamthehtkminion6750]

You can do either - check out hot-thai-kitchen.com/?s=wontons for more info. Cheers! Adam

[@igorotkurdi1119]

I love,wonton soup tnx for sharing (igorotsikurdisi

[@justarandomguy5430]

Pailin have u been in Mae Sot? If so how was it?

[@PailinsKitchen]

I have not :)

[@hazelibe]

I've only had 1, 3 and 5 before in restaurants. Lol

[@whitemailprivilege2830]

OH MY GAWDDD!!!!! LULZ!!!!!!!!!!!!! 😂 😂 😂

[@TheGhettopo]

krop khun krap :D

[@greenbanana1001]

For my first try they turned out ok but omg I’m not good at this

[@XOXO-mb2vh]

The sailor is cute

[@melvincollins8104]

Where's the shrimp in the filling?

[@multiiv487]

🥟

[@456qsn4]

馄饨?

[@bingbingwang9358]

I can't see the first method it's so fast and I tried 10x but it looks like a messed up pyramid

[@mirianaboguchevskii9526]

Vim por causa da masha

[@cringesetter1066]

1:10

[@aewe7120]

You have beautiful fingers !

[@user-rh9vz5nr3f]

Thanks for your good video. Have a good time. !!!

[@maryanngaspay3856]

A ewe m tfghvgbujb koghhsjy

[@nonanona-ro5ut]

منو مجربهة من العراقيين طيب ولا لا

[@shobaboodram-beachoo5910]

Juan tonnes

[@densterr]

Hard to focus on the food such beauty

[@rifatparveen326]

densterr please, just go somewhere else with this sh**t. All men are the same. Show women some respect. She didn't make this video so that you could flirt with her.

[@battlestar1788]

So don’t matter how you fold it it still tastes the same lol

[@somerandomguy3313]

I like turtles

[@jacobaccurso3788]

Love the content. Kind of hate the music. Sorry. It would’ve been so much nicer just to hear your voice and watch what you were doing with your hands. Instead, I had to listen to a jazz radio station along with it. Dang.

[@WatcherMania7]

I'll wrap your wonton ;)

[@mikequinones3069]

Damn, your beautiful.

[@rifatparveen326]

Mike Quinones if u came to this video to hit on girls then you should just GO SOMEWHERE ELSE. You should be ashamed of your self. The woman didn't make this video so that you could HIT ON HER.

[@andrewkim7518]

Rifat Parveen lol shut up

[@thecat4272]

1+2 are terrible....

[@North63Point]

Now, do samosas....

[@mistyrose6800]

Hi Pai, you demonstrated to fast, can hardly catch up, slow down please, thank you!

[@oldtimer9011]

I was going to subscribe to your channel, But, as I've read quite a few of you vid,s, and it's not very often you answer any of your viewers questions, (Which in some of your vids, You say ask questions, and you will reply), So on that basis I wont bother to subscribe at all, happy cooking.

[@quixote1814]

Lol. You need friends.

[@oldtimer9011]

I have plenty of friends, I was looking for a decent Thai Cook/Chef, So I could learn something. lol.

[@quixote1814]

Then you need a life. You complain yet haven't asked a question to even be complaining about. In the KZbin community, if you leave a question, sometimes others answer it before a video creator and then there's no need for the special attention from the creator that you seek. Hope someone strokes your ego soon, looks like you need it.

[@oldtimer9011]

+Quixote I did not complain, I was simply stating a fact, people have asked questions and there was no answers forthcoming . As for myself, I don't have any questions. So happy day's.

[@eleo_b]

+Old Timer good thing you don't make any rash decisions