Wontons are a culinary delight, adored for their delicate wrappers and flavorful fillings. Making wontons from scratch is a rewarding experience that allows you to create little parcels of joy tailored exactly to your taste. In this article, I will instruct you how to make wontons from scratch perfectly.

1. How to Make Wontons from Scratch

Ingredients

For Wrappers

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup water (adjust as needed)
  • Cornstarch (for dusting)

For Filling

  • 1/2 pound ground pork
  • 1/4 cup finely chopped shrimp
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon grated ginger
  • 1/4 cup chopped scallions

Instructions

Step 1: Making the Dough

Combine the flour and salt in a bowl. Gradually add water and mix until a dough forms.

Knead the dough for 8-10 minutes until smooth. Cover it with a damp cloth and let it rest for 30 minutes.

Roll out the dough thinly on a floured surface and cut it into 3-inch squares or circles. Keep them covered with a damp towel to prevent drying out.

Step 2: Preparing the Filling

Mix all the filling ingredients in a bowl until well combined. It’s important to mix thoroughly to ensure the flavors are evenly distributed.

Step 3: Wrapping the Wontons

Place a teaspoon of filling in the center of each wonton wrapper.

Moisten the edges of the wrapper with water and fold it into your desired shape. (The simplest is a triangle, but folding into a “nurse’s cap” or plump pouch is fun!)

Pinch the edges tightly to seal.

Step 4: Cooking the Wontons

Boiling: Add wontons to boiling water and cook for 3-5 minutes until they float.

Frying: Heat oil in a pan and fry wontons until golden brown.

Steaming: Place in a bamboo steamer for 8-10 minutes.

2. Tips for Making Wontons Perfectly

Keep it Thin: Roll out the wonton wrappers as thin as possible without tearing. Thick wrappers can feel too doughy.

Don’t Overfill: Too much filling can cause the wontons to burst while cooking. A teaspoon is all you need.

Seal Properly: Always dampen the edges before folding to ensure the wontons don’t open during cooking.

Work Quickly: The dough can dry out fast, so keep unused wrappers covered with a damp cloth.

Taste-Test the Filling: Cook a small amount of filling to check the seasoning before wrapping all the wontons.

3. Recipe Variations

Wontons are incredibly versatile, and it’s easy to experiment with fillings to suit your preferences. Here are five exciting variations:

Vegetarian Wontons

Replace meat with finely chopped vegetables like mushrooms, cabbage, carrots, and tofu. Add soy sauce and a touch of garlic for flavor.

Seafood Wontons

Use a mix of shrimp, crab, and scallops for a seafood sensation. Add a squeeze of lemon juice and a pinch of white pepper.

Spicy Chicken Wontons

Swap out pork for ground chicken and mix in chili oil, garlic, and a dash of Sriracha for heat.

Gluten-Free Wontons

Make the wrappers using a mix of gluten-free flour and tapioca starch. For the filling, stick to gluten-free soy sauce or tamari.

Sweet Wontons

Combine cream cheese and a touch of sugar for a dessert-style filling. Fry these wontons and sprinkle with powdered sugar or drizzle with honey.

4. Recipes & Ideas Using Wontons

Wontons are versatile beyond their traditional soup or fried form. Here are some creative ways to enjoy them:

Wonton Soup: Cook wontons in a flavorful broth with bok choy and mushrooms.

Wonton Noodle Bowl: Top cooked wontons over a bed of noodles with sesame dressing.

Wonton Chips: Cut wrappers into triangles, fry until crispy, and serve with dips.

Wonton Lasagna Cups: Layer wonton wrappers in muffin tins with marinara and cheese, then bake.

Dessert Wonton Pockets: Fill with Nutella or fruit compote, bake, and dust with cinnamon sugar.

5. How to Store Wontons Properly

If you’ve made more wontons than you can eat in one sitting (which often happens in my kitchen), proper storage is key:

Freezing Uncooked Wontons: Place the wontons on a baking sheet lined with parchment paper, ensuring they don’t touch. Freeze until solid, then transfer to a freezer bag. They can be cooked directly from frozen without thawing.

Refrigerating Cooked Wontons: Store cooked wontons in an airtight container for up to 3 days. Reheat by steaming or lightly frying to maintain their texture.

Avoid Overlapping: Wontons tend to stick together if stacked. Use parchment paper between layers when freezing or refrigerating.

Personally, I find freezing uncooked wontons to be the best option. It’s like having a stash of quick, homemade comfort food ready for any occasion. Plus, they cook up just as beautifully from frozen as they do fresh.

Making wontons from scratch is a labor of love, but the result is well worth it. Whether you stick to classic flavors or venture into creative variations, these little pockets of flavor bring joy to the table.

And don’t forget to experiment with sauces—soy sauce, chili oil, or even a homemade peanut sauce can elevate your wontons to the next level. Happy wonton-making!

Read More: Authentic Chinese Wonton Soup Recipe

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Julia Jane is a home cook inspired by her mother's cooking. With the desire to share my cooking experiences with everyone, she created this website

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