23 Wonton Recipes - Easy Filling Ideas - Foodiosity (2024)

FAQs

What is the filling in a wonton made of? ›

There are many types of wonton fillings, but I'd say that pork and shrimp/prawns are the most common. Then there are all sorts of additions, including mushrooms, water chestnuts, chopped up Asian greens and even carrots.

A little water acts as the “glue” to keep the wontons sealed tight so they don't fall apart as they cook. Remember to buy square wrappers (round wrappers don't work with this folding technique) and press as much air out of the wontons as you can while sealing them.

Wrappers: Wonton wrappers are thinner, are usually square, and may contain egg. Dumpling wrappers are thicker, are usually round, and don't require egg. Filling: Dumplings can be filled or unfilled. Wontons always have a well-seasoned filling.

Nobody likes a soggy Fried Wonton, and there's a great trick to getting the wrapper ultra crisp. Instead of sealing the wrapper shut like an envelope with water, you leave the majority of the folded wrapper unsealed, using just a dab of water to pinch the ends together.

Do You Cook Wonton Filling First? No, you will not want to cook your homemade pork wonton filling first. Since there is a small amount of meat filling in this wonton recipe, they cook very quickly.

Wonton meat filling is usually made of ground pork, sometimes combined with shrimp, chicken, or beef, seasoned with soy sauce, ginger, and other spices for flavor.

To start, place your filling in the middle of your wrapper and then fold the wrapper closed in a triangle shape. Take care to remove the air as you close it and seal the edges with water. You could stop here, with a samosa style wonton, or fold the corner in horizontally to create an envelope shape. Seal with water.

Wontons are usually cooked through when they float, unless there are air pockets within it. To check for doneness, cut one open. (If you like, cook some noodles using the same boiling water to make wonton noodle soup.)

In a nutshell, potstickers and wontons are types of dumplings. Potstickers are steam-fried, while wontons are boiled or deep-fried. When it comes to dough ingredients, potstickers or traditional dumplings generally use wheat flour and water. On the other hand, wontons use flour, egg, and water.

What is the difference between crab wonton and crab rangoon? Crab rangoon is a type of fried wonton, so they are really very similar. The difference is all in the filling. Traditional wontons are not ever filled with cream cheese (which is one of the main components in crab rangoon recipes).

How to keep wontons crispy? ›

Try dusting off the flour as much as you can beforehand and fry the wontons on low to medium heat for about 30 seconds to 1 minute or until the wrappers are golden and the bubbling starts to subside (a sign that the wrappers are crispy.) Tip : Remember, keep the heat medium low.

Serve while hot with the sweet-and-sour sauce for dipping. These wontons can be made ahead and frozen for up to 1 month. You can also refrigerate them overnight and fry them the next day, but don't refrigerate them for longer than that.

Steaming is a much faster method as you only need to bring a few cups of water to a boil instead of an entire pot. Texturally, it'll also leave the skins a little stretchier and firmer. I generally prefer this texture to the softer texture boiling gives.

Fried wonton filling with pop

My recipe below has a classic authentic Chinese wonton filling – pork, shrimp, and fresh aromatics with soy sauce, Shaoxing wine, and sesame oil. The ingredients combine for a deep and satisfying umami with a pop of bright flavor from the ginger and a hint of nuttiness from the sesame oil.

As a matter of fact, when comparing the same American brand name of egg roll wrappers to wonton wrappers, the ingredients are identical. These ingredients include flour, water, salt and cornstarch. Traditionally, however, the dough is also made with egg.

Wonton soup is usually based in chicken broth, or a restaurant's house broth. Our recipe calls for chicken broth and water, which is seasoned with salt, oil, fish sauce, sesame oil, and white pepper.

Wontons, of course, are most often filled with Asian-style ingredients, then cooked and served in a soup, or deep-fried and served with a sweet and sour sauce. But wonton wrappers, like plain pasta dough, have a neutral taste that works with any kind of filling, whether Asian or, in the case of ravioli, Italian-style.