Made the Cantonese wonton including the wrapper.
It turned out better than anticipated. It would have been better if the wonton were cooked longer in the boiling water. The skin was al dente, slightly too hard for a Chinese dish. I used shrimp roe noodle instead of the standard alkaline fine noodle.
Inspired by @Mr_Happy 's meal a while, I used the remaining dumpling wrapper to make the Hong You Chao Shou, Sichuanese Wontons in Chilli Oil Sauce using Fuchsia Dunlop’s recipe. Turned out fine, but restaurant version I’ve eaten in Asia were better. I notice that the wrapper sheets that I made last night turned slightly darker today. So I bet those ready made ones must have something chemical added to keep perpetually the same colour. https://www.epicurious.com/recipes/food/views/sichuanese-wontons-in-chilli-oil-sauce-em-hong-you-chao-shou-em-51147600
