Osnovni recept za vonton kore.
Čuvanje
Saveti za super vonton kore:
Opis
Upotreba
Napomena za cuvanje:
- U šta da umotas vonton kore za cuvanje u frižideru?
- Kako da zamrzneš vonton kore (korak po korak)?
Kako odmrznuti vonton kore (najbolje)?
Napomena za Kako da slozis kore u jednu gomilu?
- Kako da složiš kore u gomilu (korak po korak)?
- Kako da sprečiš lepljenje bez papira za pecenje?
Kada je u redu i bez ikakvog posipa?
Nutritivne vrednosti
Napomena o zdravlju
Ako su debljine 1 mm, a velicine 8 x 8 cm dobije se oko 45-50 vonton kora, a ako su velicine 10 x 10 cm dobije se oko 28-32 vonton kore.
Sastojci: 200 g glatkog pšeničnog brašna (Srbija: T-400 ili T-500, US: visenamensko brasno univerzalno, Italija: farina 00 (T00), UK: obicno brasno, DE: Tip 405, FR: T45), 1 srednje jaje (oko 55 g bez ljuske), 80 ml vode, ½ kašičice soli, 1 kašičica neutralnog ulja (suncokretovo ili ulje od semenki grožđa), za posipanje - kukuruzni skrob.
Priprema:
1. U činiji pomešati brašno i so.
2. Dodati jaje, vodu i ulje. Mešati viljuškom dok se ne formira testo.
3. Prebaciti testo na radnu površinu i mesiti 8–10 minuta dok ne postane glatko i elastično.
4. Oblikovati loptu, premazati tankim slojem ulja, pokriti i ostaviti da odmori 30 minuta (ovo je ključno za lako razvlačenje).
5. Testo podeliti na 2–3 dela. Svaki deo razviti veoma tanko (1–1,5 mm).
6. Iseći kvadrate dimenzija 8 × 8 cm ili 10 × 10 cm, u zavisnosti od namene.
7. Posuti kore kukuruznim skrobom da se ne lepe i držati pokrivene dok se ne koriste.
Čuvanje*:
- U frižideru: do 24 sata, dobro umotane
- U zamrzivaču: do 2 meseca, složene sa papirom za pecenje između
Saveti za super vonton kore:
- Testo mora biti glatko i zategnuto, ne mekano kao hleb.
- Ako se skuplja pri razvlačenju, ostaviti ga još 5–10 minuta da odmori.
- Kore se mogu razvijati i mašinom za testeninu do najtanjeg stepena.
- Ne sušiti kore na vazduhu – uvek ih držati pokrivene krpom ili folijom.
Opis
Vonton kore su tanke, elastične kore od pšeničnog brašna koje se koriste u kineskoj i šire azijskoj kuhinji za vontone, knedle, supe, pržene zalogaje i dezertne varijante. Pravilno napravljene kore su dovoljno čvrste da drže punjenje, a opet mekane i svilene nakon kuvanja ili prženja.
Upotreba:
Pogodne su za punjenja od mesa, povrća, tofu sira, škampa, ali i slatke varijante sa voćem ili kremovima.
Napomena za cuvanje
✅ U šta da umotas vonton kore za cuvanje u frižideru?
Da se ne bi osušile ili lepile, najbolje je:
Opcija A: Plastična folija (najjednostavnije)
- Složi kore u jednu gomilu*
- Umotaj ih tako da ne ulazi vazduh
- Stavi u frižider
Opcija B: Plastična posuda sa poklopcem
- Stavi kore u posudu
- Poklopi dobro
- Možeš dodati i vlažnu krpu ili papirnu salvetu preko (da ne presuše)
Opcija C: Zatvorena kesica (zip-lok)
Stavi kore u kesicu
Izvuci što više vazduha
Zatvori
Najbitnije je da kore ne ostanu “na vazduhu”, jer će se brzo osušiti i postati lomljive.
✅ Kako da zamrzneš vonton kore (korak po korak)?
Korak 1: Pripremi kore
- Složi kore u malu gomilu (dole ima objasnjenje)
Korak 2: Stavi papir za pečenje između
- Između svake kore stavi po jedan list papira za pečenje
- Ovo sprečava da se kore zalepe jedna za drugu
Korak 3: Spakovati u kesu
- Stavi ih u zip-lok kesu ili posudu za zamrzavanje
- Izvuci vazduh (što više)
Korak 4: Obeleži
- Na kesu napiši datum (npr. “zamrznuto 22.01.”)
Korak 5: Zamrzni
- Stavi u zamrzivač ravno (da se ne deformišu)
✅ Kako odmrznuti vonton kore (najbolje)?
Najbolje je da ih:
- prebaciš iz zamrzivača u frižider na 2–3 sata, ili
ostaviš na sobnoj temperaturi 20-30 minuta
NIKAKO:
- Ne preporučuje se odmrzavanje u mikrotalasnoj, jer će se kore navlažiti i raspasti.
Napomena za Kako da slozis kore u jednu gomilu?
👍 Kako da složiš kore u gomilu (korak po korak)?
1) Pripremi radnu površinu
- Na sto stavi čistu dasku ili tanjir
- Možeš staviti i pamučnu krpu ili papirni ubrus (da ne klize)
2) Uvek slaži jednu po jednu
- Uzmi jednu koru
- Stavi je na površinu
- Na nju stavi sledeću
- Nastavi tako dok ne napraviš gomilu
3) Ne stavljaj previše kora odjednom
- Najbolje je da gomila bude do 20–25 kora
- Ako imaš više, napravi dve gomile
4) Poravnaj ivice
- Kada složiš 5–10 kora, poravnaj ivice tako da bude uredna gomila
- Ne mora da bude visoka, ali treba da bude ravna i ujednačena
- Najbolje je da bude visine oko 2–3 cm (ili koliko ti stane u foliju)
5) Kada napraviš gomilu od 15–20 kora
- Umotaj u plastičnu foliju
- Izvuci vazduh i dobro zatvori
👍 Kako da sprečiš lepljenje bez papira za pecenje?
Opcija A: Lagano pospi skrob (najbolje)
- Stavi prstohvat kukuruznog skroba na svaku koru
- I nežno protrese da se skrob rasporedi
Skrob pomaže da se kore ne zalepe, a neće promeniti ukus.
Opcija B: Lagano ih pobrašni
- Umesto skroba, može i malo brašna
- Ali skrob je bolji jer se manje oseća
👍 Kada je u redu i bez ikakvog posipa?
Ako su kore sveže i još malo vlažne, možeš ih složiti i bez skroba, ali:
- Nemoj ih držati u gomili duže od 1 sata pre nego što ih staviš u frižider,
jer se tada lakše zalepe.
Nutritivne vrednosti (po jednoj kori, približno):
Energija: 28 kcal
Ugljeni hidrati: 4,5 g
Šećeri: 0,1 g
Proteini: 1 g
Masti: 0,6 g
Zasićene masti: 0,1 g
Vlakna: 0,2 g
Natrijum: 35 mg
Holesterol: 15 mg
Nutritivne vrednosti (na 100 g):
Energija: 392 kcal
Ugljeni hidrati: 63 g
Šećeri: 1,4 g
Proteini: 14 g
Masti: 8,4 g
Zasićene masti: 1,4 g
Vlakna: 2,8 g
Natrijum: 490 mg
Holesterol: 210 mg
Napomena o zdravlju
Vonton kore su prirodno niskomasne, bez šećera i aditiva, što ih čini pogodnim za lagane obroke. Nutritivni profil u najvećoj meri zavisi od punjenja i načina pripreme (kuvanje i parenje su najlakše opcije).
Basic wonton crust - sheets recipe.
Storage
Tips for super wonton crusts - sheets
Description
Using
Note for storage:
- What should you wrap wonton crusts - sheets in to store in the fridge?
- How to freeze wonton crusts - sheets (step by step)?
How to defrost wonton crusts - sheets (best)?
Note for How to stack the crusts - sheets in one pile?
- How to stack the sheets in a pile (step by step)?
- How can you prevent sticking without baking paper?
When is it okay without any sprinkling?
Nutritional values
A note about health
If they are 1 mm thick and 8 x 8 cm in size, you will get about 45-50 wonton crusts, and if they are 10 x 10 cm in size, you will get about 28-32 wonton crusts.
Ingredients: 200 g plain wheat flour (Serbia: T-400 or T-500, US: all-purpose flour, Italy: Farina 00 (T00), UK: plain flour, DE: Type 405, FR: T45), 1 medium egg (about 55 g without shell), 80 ml water, ½ teaspoon salt, 1 teaspoon of neutral oil (sunflower or grape seed oil), for sprinkling - corn starch.
Preparation:
1. Mix flour and salt in a bowl.
2. Add egg, water and oil. Mix with a fork until a dough forms.
3. Transfer the dough to the work surface and knead for 8-10 minutes until it becomes smooth and elastic.
4. Shape into a ball, coat with a thin layer of oil, cover and let rest for 30 minutes (this is key for easy rolling).
5. Divide the dough into 2–3 pieces. Roll each piece out very thinly 1–1.5 mm (0.04-0.06 inches).
6. Cut into squares measuring 8 × 8 cm (3.14 x 3.14 inches) or 10 × 10 cm (3.94 x 3.94 inches) depending on the purpose.
7. Sprinkle the crusts - sheets with cornstarch to prevent sticking and keep covered until used.
Storage*:
- In the refrigerator: up to 24 hours, well wrapped
- In the freezer: up to 2 months, stacked with baking paper in between
Tips for super wonton crusts - sheets:
- The dough must be smooth and taut, not soft like bread.
- If it shrinks when rolling, let it rest for another 5–10 minutes.
- The crusts can also be rolled out with a pasta machine to the thinnest setting.
- Do not dry the sheets in the air - always keep them covered with a cloth or foil.
Description
Wonton crusts are thin, elastic wheat flour crusts - sheets used in Chinese and wider Asian cuisine for wontons, dumplings, soups, fried snacks and dessert varieties. Properly made crusts are firm enough to hold the filling, yet soft and silky when cooked or fried.
Using:
They are suitable for fillings made of meat, vegetables, tofu cheese, shrimp, but also sweet varieties with fruit or creams.
Note for storage
✅ What should you wrap wonton crusts - sheets in to store in the fridge?
To prevent them from drying or sticking, it is best to:
Option A: Plastic film (the simplest)
- Stack the crusts - sheets in one pile*
- Wrap them so that no air gets in
- Put it in the fridge
Option B: Plastic container with lid
- Put the crusts - sheets in a bowl
- Fit well
- You can also add a damp cloth or paper napkin over it (so that it does not dry out)
Option C: Closed bag (zip-lock)
- Put the crusts - sheets in a bag
- Get as much air out as possible
- Close
The most important thing is that the crusts - sheets do not remain "in the air", because they will quickly dry out and become brittle.
✅ How to freeze wonton crusts - sheets (step by step)?
Step 1: Prepare the crusts
- Stack the crusts - sheets in a small pile (explanation below)
Step 2: Put baking paper in between
- Place a sheet of baking paper between each crust
- This prevents the crusts from sticking to each other
Step 3: Pack in a bag
- Put them in a zip-lock bag or freezer container
- Get the air out (as much as possible)
Step 4: Bookmark
- Write the date on the bag (e.g. "frozen 22.01.")
Step 5: Freeze
- Put in the freezer straight - flat (so that they don't deform)
✅ How to defrost wonton crusts - sheets (best)?
It is best to:
- transfer from the freezer to the fridge for 2-3 hours, or
leave it at room temperature for 20-30 minutes
NO WAY:
- Defrosting in the microwave is not recommended, because the crusts will get wet and fall apart.
Note for How to stack sheets?
👍 How to stack sheets (step by step)?
1) Prepare the work surface
- Put a clean board or plate on the table
- You can also put a cotton cloth or a paper towel (so they don't slide)
2) Always arranges one at a time
- Take one crust
- Put it on the surface
- Put the next one on it
- Keep going until you make a pile
3) Do not put too much crust at once
- It is best if the pile is up to 20-25 crusts - sheets
- If you have more, make two piles
4) Align the edges
- When you have stacked 5–10 crusts, align the edges so that there is a neat pile
- It doesn't have to be high, but it should be flat and uniform
- It is best if it is about 2-3 cm high (or as much as you can fit in the foil)
5) When you make a pile of 15-20 crusts
- Wrap in plastic foil
- Take out the air and close it well
👍 How to prevent sticking without baking paper?
Option A: Lightly sprinkle with corn starch (best)
- Put a pinch of cornstarch on each crust
- And gently shake to distribute the starch
Starch helps prevent the crusts - sheets from sticking, and it won't change the taste.
Option B: Lightly flour them
- Instead of starch, you can use a little flour
- But starch is better because it is less noticeable
👍 When is it okay without any sprinkling?
If the crusts are fresh and still a little moist, you can stack them without starch, but:
- Do not keep them in a pile for more than 1 hour before putting them in the fridge,
because then they stick more easily.
Nutritional values (per one crust, approximately):
Energy: 28 kcal
Carbohydrates: 4.5 g
Sugars: 0.1 g
Proteins: 1 g
Fats: 0.6 g
Saturated fat: 0.1 g
Fiber: 0.2 g
Sodium: 35 mg
Cholesterol: 15 mg
Nutritional values (per 100 g):
Energy: 392 kcal
Carbohydrates: 63 g
Sugars: 1.4 g
Proteins: 14 g
Fats: 8.4 g
Saturated fat: 1.4 g
Fiber: 2.8 g
Sodium: 490 mg
Cholesterol: 210 mg
A note about health
Wonton wrappers are naturally low-fat, without sugar and additives, which makes them suitable for light meals. The nutritional profile largely depends on the filling and the method of preparation (cooking and steaming are the easiest options).
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