In Asian Dumplings, Andrea Nguyen describes “three essential tools” for preparing Asian dumplings, wonton included: a wooden-dowel rolling pin, Chinese steamer, and scale (Nguyen, 6). While many wontons are in fact boiled, steaming provides an alternative, though less commonly used, cooking method. The skinny, lightweight rolling pin enables the thin stretching of dough needed for delicate wonton wrappers. Chinese steamers, today commonly made of aluminum or stainless steel, contain a domed lid to promote steam circulation, perforated trays to hold the food and allow steam to pass through, and a lightweight bottom tray to hold the water. Old-fashioned bamboo steamers, while more aesthetically pleasing, are more prone to burning and deteriorating in quality over time (Chen, 5). Finally, the scale to measure flour and starches enables a higher degree of accuracy than volumetric measurements (Nguyen, 8). With the increased availability of varying forms of technology, some wonton cooks today use a Mexican tortilla press to make wrappers, along with a pasta machine for thin, signature skins.
