Difference between Gow Gee and Wonton wrappers?

[LeeJ]

Are they much of a muchness??

I'm making some dim sims, have both here, but an a bit stumped if there is a difference?

[Lovemythermo]

LeeJ I would love to know this answer to this, I stood at the fridge at the asian grocer yesterday and wondered the same thing!

[LeeJ]

Hopefully someone knows! 

I saw Brazen used Gow Gee for her dim sims...

[judydawn]

Googling this question didn't make anything clearer to me but I also used Gow Gee wrappers for that recipe you referred to LeeJ.

[LeeJ]

Yes, it didn't prove to help clear anything up, did it Judy?  Google 'should' have the answer!

Will do a few more and see how they turn out.

[Frozzie]

sorry no clue either 

[johnro]

When asked this question in hospitality with students I have always said that gow gee wrappers were round and so more easily used for 'money bags' whereas wonton wrappers are rectangular.  While both types can be cooked similarly - gow gee wrappers are more successfully steamed or fried rather than boiled.  Please correct me if this is so far off - I had to go searching when asked the question during an Asian cookery unit with the yr 11 and 12 students. Cheers -   

[bambino]

Johnro almost has it right.  Gow gee wrappers are thicker and are used to make dumplings which are meant for boiling or steaming.  Wanton wrappers are much thinner and can be deep fried, steamed or boiled.  Gow gee wrappers don't crisp up as well as wanton wrappers and don't have the same crunch.  Hope this helps.

[judydawn]

Hi bambino, welcome to the forum with your first posting being an answer to someone's query.  Why didn't Mr Google come up with an answer so simple   Thanks for participating in question/answer time - hope to hear more from you.

[Lilli33]

So ingredients wise though they are the same?

[LeeJ]

I'm quite sure Lilli

[achookwoman]

Do I need to ask my Chinese/Australian DIL....?

[judydawn]

It certainly won't hurt Chookie.

[thermoheaven]

gow gee wrappers are made with flour and water. they are usually boiled, steamed or panfried (potstickers). they are a cheats potsticker pastry. imho, they don't cut the mustard for potstickers, but i notice that's what a lot of people do.

wonton wrappers are made with flour, water, egg and usually a bit of alkali to give it a yellow colour and add chewiness/resistance to the pastry. they can be boiled, steamed or deep fried.

[fundj&e]

Wonton wrapper are my secret weapon, know one never knows what they are  

What i do is cut them in ½ then deep fry them if i want a savory dish i make up a mixture of rosemary, lemon rind and salt, if i want a sweet i do a mixture of sugar and cinnamon