Chinese Wonton Recipe

iskibakehouse
Jan 21
3 min read

Wontons are one of the very first things I remember folding with my older sister and mom. Mine were probably the ugliest by far, but I learned quickly and ate my bad ones anyway. This wonton recipe is one I finally coaxed out of my mom, who never measures anything. It’s a bit of my culture passed to you.

from scratch wontons pan fried chinese recipes — fresh fried wontons

This filling can be used for wontons, but we also make dumplings any time of the year. Winter is best for wonton soup.

Any cold season that blows by calls for hot soup in our home. It’s not only comforting, it’s also great for digestion and pairs beautifully with nourishing vegetables when you make a homemade broth with it.

What Is a Wonton?

Wontons are a specific type of Chinese dumpling, characterized by their thin, square wrappers and typically smaller filling, often served in soup or fried. They’re like cozy little pillows of flavor in broth or crisped up in oil.

Ingredients

folding chinese wontons on the counter in the kitchen — folding wontons with my sister

Filling

1 to 1 ½ lb ground pork or chicken (swap for chicken if you want a classic chicken wonton recipe)
4 garlic cloves, minced
1 small onion, minced
1–2 inch knob ginger, minced
2 green onions, finely sliced
½ small Napa cabbage, finely shredded

Seasonings (adjust to taste)

1 tbsp Shaoxing wine or Chinese black vinegar
2 tbsp sweet soy sauce
½ tsp white pepper
½ tsp black pepper
1 tbsp sesame oil
2 tbsp oyster sauce

pot of boiling wontons chinese recipe, and plate of folded homemade chinese dumplings about to be cooked — boiling the wontons

Extras

Wonton or dumpling wrappers (store bought or homemade)
1 egg, beaten for sealing
Optional: cornstarch for wrapper dusting

Instructions

1. Make the Filling

In a big bowl, mix the pork or chicken with garlic, onion, ginger, green onions, and shredded cabbage.

2. Season It

Add Shaoxing wine or black vinegar, sweet soy sauce, white and black pepper, sesame oil, and oyster sauce. Mix everything thoroughly. I like to use chopsticks to whip around in a circular motion until it’s sticky and well incorporated. That sticky texture helps the filling hold together.

3. Wrap the Wontons

Take a wrapper and place a small spoonful of filling in the center. Brush a little egg wash around the edge, fold, and seal into your favorite shape. You can do triangles or little purses (you’ll know you’re doing it right when they hold tight).

4. Cook Your Dumplings

Here are all the ways to finish them:

Boil: Bring a large pot of well-salted water to a rolling boil. Gently add the dumplings and stir once to prevent sticking. When the water returns to a boil, add about 1 cup of cold water to calm it down. Bring it back to a boil, then repeat adding cold water and returning to a boil two to three times. The dumplings are ready when they float, look plump, and the skins turn slightly translucent, meaning the filling is cooked through.
Pan-fry: Sear in a bit of oil until golden, add a splash of water, and cover to steam.
Steam: Place in a lined steamer and cook for 8–10 minutes.
Fry: Heat oil and fry until crisp for a fried wonton recipe twist.

Serving Suggestions

Dip in black vinegar with chili oil, serve with soy sauce, a bit more minced garlic, and a splash of sesame oil.
Toss into hot broth with noodles, bok choy, or spinach for a nourishing bowl.

Tips & Notes

Juicier Dumplings: Add a teaspoon of broth or water to the filling before mixing.
Less Moisture: Salt and squeeze shredded cabbage to draw out excess water before mixing.
Make Ahead: Freeze wrapped wontons in a single layer, then transfer to a bag for later cooking.
Use these as a base! You can make a pork and shrimp wonton recipe, a cream cheese wonton recipe, or try vegetarian fillings too.