Talk:Wonton
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[edit] Redirect
Why does Wanton redirect here? This has nothing to do with the word wanton... —The preceding unsigned comment was added by 69.192.18.11 (talk • contribs) .
- Because "wanton" is a fairly common spelling. Jpatokal 03:08, 5 June 2006 (UTC)
[edit] Reversion to April 2006
The May 2006 edit has stuck around for almost a month, but I am reverting it because it is written in poor English and is therefore difficult (at least for me) to clean up. I think it may have some truth to it, so I do not want it to be forgotten in the page history. --Rofl 00:40, 25 June 2006 (UTC)
[edit] Use of lye or boiling water in making pastry wrappers
Could anyone explain why lye or boiling water is used in making the wrappers? I understand "boiling water dough" is also used for some other Chinese foods. LDHan 01:38, 1 July 2006 (UTC)
[edit] Wanton
Wanton is a band, and also a word. Wonton is wonton, Wanton is wanton, remove redirect is my opinion
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- 970 is not high. Show me at least three thousand. --Raijinili 05:19, 10 November 2006 (UTC)
[edit] Empanada
"...of filled pasta more similar to the Italian tortellini or ravioli or Jewish kreplach. The thinness of the wonton wrapper makes the texture of boiled wontons rather similar to small meatballs. A Spanish food similar to the wonton is called Empanada."
a wonton is absolutly nothing like an empanada, in either texture, flavor, or preparation. the only similaritiy is that the two dishes are both stuffed and that wontons and some (but not nearly all) empanadas are made with wheat. i have removed the reference.
