Wontons are the smaller, more delicate cousins of Chinese dumplings. The wrapper is thinner, more translucent, and the filling is usually shrimp- or pork-based with subtle seasoning. They're traditionally served in a clear broth (wonton soup) or fried as appetizers. Here's how to make them at home — from wrapper to broth.
About the wonton wrapper
Real wonton wrappers are thinner than dumpling wrappers — almost translucent when held to light. They're made with egg, which gives them a slight yellow tint and helps them seal without sticking.
Wonton wrapper recipe:
- 2 cups (250g) all-purpose flour
- 1 large egg
- ½ cup (120ml) water
- ½ teaspoon salt
Mix flour and salt. Beat the egg into the water, then pour into the flour. Knead 5 minutes until smooth. Rest 30 minutes covered. Roll very thin — even thinner than dumpling dough, about 0.5mm.
Cut into 3-inch (75mm) squares. Or, easier: roll the dough flat, then use your STAMPLING™ 60mm stamp to cut round wonton wrappers (slightly non-traditional but they work beautifully).
Classic pork-and-shrimp filling
- ½ lb (225g) ground pork
- ¼ lb (110g) raw shrimp, finely chopped
- 2 scallions, finely chopped
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon Shaoxing wine
- ½ teaspoon white pepper
- 1 teaspoon cornstarch
- 2 teaspoons ginger, grated
Mix everything in one direction (the same technique used for our pork dumplings) until uniform and slightly sticky.
Folding wontons
The classic "nurse's cap" fold:
- Place a wrapper on your palm.
- Add a small teaspoon of filling in the center.
- Brush the edges with water.
- Fold in half diagonally into a triangle.
- Press out air and seal.
- Pull the two outer corners together under the dumpling and pinch to seal.
For round wonton wrappers (using STAMPLING™), fold in half into a half-moon, seal the edges, then bring the corners together.
Wonton soup
The broth is what makes wonton soup. The traditional version uses chicken stock with a few key additions:
- 6 cups (1.5L) chicken stock
- 3 slices fresh ginger
- 2 cloves garlic, smashed
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon white pepper
- 2 scallions, sliced thin (for garnish)
- 2 cups baby bok choy or napa cabbage
Simmer the stock with ginger, garlic, soy sauce, sesame oil, and pepper for 10 minutes. Strain. Add the wontons and bok choy. Simmer 4–5 minutes until the wontons float and the wrappers are translucent.
Crispy fried wontons
For appetizer-style wontons: heat 2 inches of vegetable oil in a wok or deep pot to 350°F. Fry wontons 8–10 at a time for 2–3 minutes until golden brown. Drain on paper towels. Serve with sweet chili sauce or soy-vinegar dip.
Make-ahead and freezing
Wontons freeze beautifully — same technique as dumplings (see our freezing guide). Cook from frozen, add 2 extra minutes.
Want more dumpling ideas?
Check out our 15 dumpling filling ideas — many work for wontons too.