Savory, succulent, and utterly satisfying, Chinese wontons are the perfect pocket-sized delights to spice up your mealtime! Whether you’re craving a quick dinner fix, hunting for seasonal favorites, or in need of some comfort food magic, these 18 delicious recipes promise to deliver. Dive into our roundup and discover how easy it is to bring the authentic flavors of China right to your North American kitchen table!
Classic Pork and Shrimp Wontons
Under the soft glow of the kitchen light, there’s something deeply comforting about folding wontons, each little parcel a promise of flavor. It’s a quiet moment of creation, where the simple act of wrapping ground pork and shrimp in delicate dough feels like a small, personal ritual.
Ingredients
- 1/2 pound of ground pork, the kind that’s nicely marbled
- 1/4 pound of shrimp, peeled, deveined, and finely chopped
- a couple of green onions, thinly sliced
- a splash of soy sauce, just enough to season
- a teaspoon of sesame oil, for that nutty aroma
- a pinch of sugar, to balance the flavors
- 1 package of wonton wrappers, because homemade dough is a weekend project
- a small bowl of water, for sealing the edges
Instructions
- In a mixing bowl, combine the ground pork, chopped shrimp, green onions, soy sauce, sesame oil, and sugar. Mix gently but thoroughly until everything is evenly distributed.
- Lay out a wonton wrapper on a clean surface. Spoon about a teaspoon of the filling into the center. Dip your finger in water and moisten the edges of the wrapper.
- Fold the wrapper over the filling to form a triangle, pressing the edges firmly to seal. For a decorative touch, bring the two corners of the long side together and press to seal, forming a little hat shape.
- Bring a large pot of water to a boil over high heat. Gently drop in the wontons, stirring lightly to prevent sticking. Cook for about 4 minutes, or until they float to the surface and the wrappers look translucent.
- Using a slotted spoon, transfer the wontons to a serving bowl. Tip: To prevent sticking, toss them lightly with a bit of sesame oil.
Delicate and tender, these wontons offer a juicy burst of pork and shrimp with every bite. Serve them floating in a clear broth for a minimalist approach, or alongside a vibrant dipping sauce to highlight their rich, savory flavors.
Spicy Sichuan Wontons in Chili Oil
As the morning light filters through the kitchen window, there’s something deeply comforting about the thought of wrapping delicate wontons, their spicy filling a promise of warmth and flavor. Today, let’s embrace the slow art of making Spicy Sichuan Wontons in Chili Oil, a dish that sings with heat and harmony.
Ingredients
- 1 cup of all-purpose flour, plus a little extra for dusting
- A splash of water, just enough to bring the dough together
- 1/2 pound of ground pork, the fattier the better for juiciness
- A couple of green onions, finely chopped
- 1 tbsp of soy sauce, for that deep umami kick
- 1 tsp of Sichuan peppercorns, toasted and ground
- A generous drizzle of chili oil, to taste but don’t be shy
- 1 tsp of sesame oil, for a nutty finish
Instructions
- In a large bowl, mix the flour with water until a soft dough forms. Knead for about 5 minutes until smooth, then let it rest under a damp cloth for 30 minutes. Tip: The dough should feel like your earlobe when it’s ready.
- While the dough rests, combine the ground pork, green onions, soy sauce, and ground Sichuan peppercorns in another bowl. Mix until everything is well incorporated. Tip: For extra flavor, let the filling sit in the fridge for an hour.
- Roll out the dough on a floured surface until it’s paper-thin. Cut into 3-inch squares. Tip: If the dough sticks, a bit more flour will save the day.
- Place a small spoonful of filling in the center of each square. Fold the dough over the filling to form a triangle, then pinch the edges to seal. Twist the two corners together to give them their classic shape.
- Bring a large pot of water to a boil. Gently drop in the wontons and cook for about 4 minutes, or until they float to the top and the skins are translucent.
- Drain the wontons and toss them with chili oil and sesame oil before serving.
Lightly dressed in their spicy, aromatic oil, these wontons offer a tender bite with a fiery kick. Serve them with a side of pickled vegetables to cut through the heat, or simply enjoy them as they are, a perfect little package of flavor.
Vegetable Wontons with Garlic Sauce
Wandering through the quiet of the morning, I find myself drawn to the simplicity and comfort of making vegetable wontons with garlic sauce, a dish that feels like a gentle hug on a chilly day.
Ingredients
- a couple of cups of finely chopped mixed vegetables (carrots, cabbage, and mushrooms work wonders)
- a splash of soy sauce
- a teaspoon of sesame oil
- a pinch of salt
- a package of wonton wrappers
- a tablespoon of minced garlic
- a quarter cup of water
- a tablespoon of sugar
- a dash of red pepper flakes
Instructions
- In a large bowl, mix the chopped vegetables with soy sauce, sesame oil, and a pinch of salt until everything is well combined.
- Lay out a wonton wrapper on a clean surface, spoon a teaspoon of the vegetable mixture into the center, then wet the edges with a bit of water.
- Fold the wrapper over the filling to form a triangle, pressing the edges firmly to seal. For a decorative touch, you can twist the two bottom corners together.
- Bring a pot of water to a boil, then gently drop in the wontons. Cook for about 3-4 minutes, or until they float to the surface, indicating they’re done.
- While the wontons cook, whisk together minced garlic, water, sugar, and red pepper flakes in a small saucepan over low heat until the sugar dissolves, creating a simple garlic sauce.
- Serve the wontons hot, drizzled with the garlic sauce. A tip: letting the sauce sit for a few minutes before serving enhances the flavors.
Light and delicate, these wontons offer a satisfying crunch with every bite, the garlic sauce adding a sweet and spicy contrast. Try serving them atop a bed of steamed greens for an extra layer of texture and color.
Chicken and Mushroom Wontons
Lately, I’ve found myself lost in the quiet joy of folding wontons, the delicate skins cradling a savory mix of chicken and mushrooms, a simple pleasure that feels like a whisper of comfort in the bustling rhythm of life.
Ingredients
- 1 cup of finely chopped chicken breast
- 1/2 cup of diced mushrooms
- 2 cloves of garlic, minced
- 1 tbsp of soy sauce
- a splash of sesame oil
- a couple of green onions, thinly sliced
- 1 pack of wonton wrappers
- a small bowl of water for sealing
Instructions
- In a mixing bowl, combine the chopped chicken, diced mushrooms, minced garlic, soy sauce, sesame oil, and sliced green onions. Mix gently until everything is evenly distributed.
- Lay a wonton wrapper flat on your palm. Spoon a teaspoon of the filling into the center of the wrapper.
- Dip your finger in the bowl of water and lightly wet the edges of the wrapper. Fold the wrapper over the filling to form a triangle, pressing the edges firmly to seal. For a decorative touch, you can twist the two bottom corners of the triangle to meet each other.
- Bring a large pot of water to a boil over high heat. Carefully drop the wontons in, stirring gently to prevent sticking. Cook for about 4 minutes, or until the wontons float to the surface and the wrappers become translucent.
- Using a slotted spoon, remove the wontons from the water and drain briefly on a paper towel before serving.
Kitchen whispers tell me these wontons are best enjoyed with a drizzle of chili oil, the soft skins giving way to the juicy, umami-packed filling inside. They’re a humble reminder of how simple ingredients can come together to create something truly comforting.
Crab Rangoon Wontons
Gently unfolding the layers of flavor and texture, Crab Rangoon Wontons are a delightful dance of creamy and crisp, a testament to the joy of simple ingredients coming together in perfect harmony.
Ingredients
- 8 oz cream cheese, softened to room temperature
- 1 cup imitation crab meat, finely chopped
- a couple of green onions, thinly sliced
- a splash of Worcestershire sauce
- a pinch of garlic powder
- 24 wonton wrappers
- a small bowl of water for sealing
- vegetable oil for frying, enough to fill a pot about 2 inches deep
Instructions
- In a mixing bowl, combine the softened cream cheese, chopped imitation crab meat, sliced green onions, a splash of Worcestershire sauce, and a pinch of garlic powder until well blended.
- Lay out a wonton wrapper on a clean surface, and place about a teaspoon of the filling in the center.
- Dip your finger in the bowl of water and moisten the edges of the wonton wrapper.
- Fold the wrapper diagonally to form a triangle, pressing the edges firmly to seal. For an extra secure seal, you can press the edges with a fork.
- Heat the vegetable oil in a deep pot to 350°F over medium heat. A candy thermometer can help you monitor the temperature accurately.
- Fry the wontons in batches, about 4-5 at a time, until they are golden brown and crispy, about 2-3 minutes per side. Avoid overcrowding the pot to ensure even cooking.
- Remove the wontons with a slotted spoon and drain on paper towels to absorb any excess oil.
As you bite into these Crab Rangoon Wontons, the contrast between the crispy shell and the creamy, savory filling is nothing short of magical. Serve them with a side of sweet chili sauce for dipping, or get creative by incorporating them into a vibrant salad for a textural surprise.
Beef and Cabbage Wontons
Perhaps there’s no greater comfort than folding these little pockets of joy, each one a tiny promise of flavor waiting to unfold. Beef and cabbage wontons are my go-to when the evening calls for something both soothing and slightly adventurous.
Ingredients
- 1/2 pound ground beef
- 2 cups finely shredded cabbage
- a couple of green onions, thinly sliced
- a splash of soy sauce
- 1 tsp grated ginger
- 1 package of wonton wrappers
- a small bowl of water for sealing
- 2 tbsp vegetable oil for frying
Instructions
- In a large bowl, mix the ground beef, shredded cabbage, green onions, soy sauce, and grated ginger until well combined.
- Lay out a wonton wrapper on a clean surface, and place a teaspoon of the beef and cabbage mixture in the center.
- Dip your finger in the water and moisten the edges of the wrapper, then fold it diagonally to form a triangle, pressing the edges to seal. For a decorative touch, you can twist the two bottom corners together.
- Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, about 350°F.
- Carefully place the wontons in the skillet, ensuring they don’t touch, and fry for about 2-3 minutes on each side or until golden brown and crispy.
- Transfer the fried wontons to a paper towel-lined plate to drain any excess oil.
Just out of the pan, these wontons are a delightful contrast of crispy wrapper and juicy, flavorful filling. Serve them with a side of sweet chili sauce for dipping, or float a few in a clear broth for a comforting soup.
Shrimp and Chive Wontons
On a quiet morning like this, the thought of crafting something delicate and flavorful brings a sense of calm. Shrimp and chive wontons, with their tender wrappers and savory filling, seem like the perfect little parcels of joy to make today.
Ingredients
- a cup of finely chopped shrimp
- a handful of fresh chives, minced
- a splash of soy sauce
- a teaspoon of sesame oil
- a pinch of sugar
- a couple of cloves of garlic, grated
- a pack of wonton wrappers
- a small bowl of water for sealing
Instructions
- In a mixing bowl, combine the chopped shrimp, minced chives, soy sauce, sesame oil, sugar, and grated garlic. Mix gently until everything is well incorporated.
- Lay out a wonton wrapper on a clean surface. Place a teaspoon of the shrimp mixture in the center.
- Dip your finger in the water and moisten the edges of the wrapper. Fold the wrapper over the filling to form a triangle, pressing the edges to seal tightly.
- Bring the two opposite corners of the triangle together, overlapping slightly, and press to seal. This gives the wonton its classic shape.
- Repeat with the remaining wrappers and filling, placing the finished wontons on a tray lined with parchment paper to prevent sticking.
- Bring a pot of water to a boil. Gently drop the wontons in, cooking for about 3-4 minutes until they float to the surface and the wrappers are translucent.
- Serve immediately with a dipping sauce of your choice.
Kindly note how the wontons boast a delicate chewiness, with the shrimp filling offering a sweet, umami punch. Try serving them in a clear broth for a comforting soup, or pan-fry until crispy for a delightful contrast in textures.
Pork and Cilantro Wontons
Dipping into the quiet of the kitchen, the making of Pork and Cilantro Wontons feels like a gentle dance between hands and ingredients, a moment to savor the simplicity and the flavors that come together in these little pockets of joy.
Ingredients
- A pound of ground pork, the kind that’s nicely marbled
- A big handful of fresh cilantro, chopped roughly
- 2 cloves of garlic, minced with care
- A splash of soy sauce, just enough to whisper its presence
- A teaspoon of sesame oil, for that nutty depth
- A couple of green onions, sliced thin
- Wonton wrappers, about 30, kept under a damp towel
- A cup of water, for sealing the edges
Instructions
- In a mixing bowl, combine the ground pork, cilantro, garlic, soy sauce, sesame oil, and green onions. Mix gently until just combined; overmixing can make the filling tough.
- Lay a wonton wrapper on your palm, spoon a teaspoon of the filling into the center. Dip your finger in water and run it around the edge of the wrapper.
- Fold the wrapper over the filling to form a triangle, pressing the edges to seal. For a fancy touch, bring the two corners of the long side together and press to form a tortellini shape.
- Bring a pot of water to a rolling boil. Gently drop in the wontons, stirring softly to prevent sticking. Cook for about 4 minutes, or until they float to the top and the wrappers turn translucent.
- Serve immediately, perhaps with a side of chili oil for dipping. The wontons are best enjoyed hot, with the cilantro brightening each bite and the pork offering a savory contrast.
Silky wrappers give way to a fragrant filling, the cilantro lending a fresh burst against the rich pork. Try serving them atop a simple broth for a comforting soup, or as they are, with the steam rising in gentle curls.
Sweet and Sour Wontons
Venturing into the kitchen on a quiet evening, the thought of making something that dances between sweet and sour feels just right. Sweet and Sour Wontons, with their crispy edges and tender fillings, seem like the perfect companion to the fading light outside.
Ingredients
- A pack of wonton wrappers
- A couple of cups of ground pork
- A splash of soy sauce
- A tablespoon of rice vinegar
- Two tablespoons of sugar
- A teaspoon of minced garlic
- A handful of chopped green onions
- A cup of water for sealing
- Enough oil for frying, about 2 cups
Instructions
- In a bowl, mix the ground pork, soy sauce, rice vinegar, sugar, minced garlic, and chopped green onions until well combined. Tip: For a smoother filling, mix in one direction only.
- Lay out a wonton wrapper on a clean surface, place a teaspoon of the filling in the center, then wet the edges with water using your finger. Fold the wrapper over the filling to form a triangle, pressing the edges to seal. Tip: Ensure no air pockets are trapped inside to prevent bursting while frying.
- Heat the oil in a deep pan to 350°F. Carefully add the wontons in batches, frying until golden brown, about 2-3 minutes per side. Tip: Keep the oil temperature steady to avoid soggy wontons.
- Remove the wontons with a slotted spoon and drain on paper towels.
Each bite of these wontons offers a crispy shell giving way to a juicy, flavorful interior. Serve them with a side of sweet chili sauce for an extra kick, or enjoy them as they are, letting the balance of sweet and sour take center stage.
Crispy Fried Wontons with Sweet Chili Sauce
Crunching through the quiet of the kitchen, the sound of wontons frying to a golden crisp feels like a small celebration. This recipe, a humble yet joyful affair, brings together the simplicity of homemade dough and the vibrant kick of sweet chili sauce, perfect for those moments when you crave something both comforting and exciting.
Ingredients
- A cup of all-purpose flour, plus a little extra for dusting
- A couple of tablespoons of water, just enough to bring the dough together
- A pinch of salt, because every good dough needs it
- Half a cup of your favorite ground meat or finely chopped veggies for filling
- A splash of soy sauce for that umami depth
- A teaspoon of minced garlic, because garlic makes everything better
- Enough oil for frying, about 2 cups, to get those wontons perfectly crispy
- A quarter cup of sweet chili sauce, for dipping and drizzling
Instructions
- Start by mixing the flour and salt in a bowl, then slowly add water until a dough forms. Tip: The dough should be smooth but not sticky; adjust with a bit more flour or water as needed.
- Knead the dough on a floured surface for about 5 minutes, then let it rest under a damp cloth for another 15. This makes it easier to roll out.
- While the dough rests, mix your filling ingredients—ground meat or veggies, soy sauce, and garlic—in a separate bowl.
- Roll the dough out thin, about 1/8 inch, then cut into 3-inch squares. Tip: Keep unused dough covered to prevent drying.
- Place a small spoonful of filling in the center of each square, fold into a triangle, and press the edges to seal. Tip: A little water on the edges helps them stick better.
- Heat the oil in a deep pan to 350°F. Fry the wontons in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.
- Serve hot with sweet chili sauce for dipping.
Vibrantly crispy on the outside with a tender, flavorful filling inside, these wontons are a delightful contrast of textures. Try serving them atop a fresh salad for a crunchy twist, or simply enjoy them as they are, with the sweet chili sauce adding a bright, spicy note.
Steamed Wontons with Soy Ginger Dip
Perhaps there’s no greater comfort than the delicate embrace of a steamed wonton, its tender wrapper giving way to a savory filling, especially when paired with a soy ginger dip that dances on the palate.
Ingredients
- a pack of wonton wrappers (about 24 pieces)
- 1/2 pound of ground pork
- a couple of green onions, finely chopped
- a splash of soy sauce
- a teaspoon of grated ginger
- a pinch of sugar
- 1/2 cup of water for steaming
- for the dip: 1/4 cup of soy sauce, a tablespoon of rice vinegar, a teaspoon of grated ginger, and a teaspoon of honey
Instructions
- In a bowl, mix the ground pork, green onions, a splash of soy sauce, grated ginger, and a pinch of sugar until well combined.
- Lay a wonton wrapper flat on your palm, place a teaspoon of the filling in the center, then fold the wrapper over the filling to form a triangle, pressing the edges to seal. Tip: Dab the edges with a bit of water to help them stick better.
- Repeat with the remaining wrappers and filling.
- Bring 1/2 cup of water to a boil in a steamer, then arrange the wontons in a single layer on the steamer basket, making sure they don’t touch each other.
- Cover and steam over medium heat for about 10 minutes, or until the wontons are translucent and the filling is cooked through. Tip: Check the water level halfway through to prevent it from drying out.
- While the wontons are steaming, whisk together the soy sauce, rice vinegar, grated ginger, and honey in a small bowl for the dip.
- Once done, carefully remove the wontons from the steamer. Tip: Let them sit for a minute before serving to avoid burning your fingers.
Ready to serve, these wontons offer a delightful contrast between the silky wrapper and the juicy filling, with the dip adding a bright, tangy note. Try serving them on a bed of crisp lettuce for an extra crunch.
Wonton Soup with Bok Choy
Today, as the early morning light filters through the kitchen window, I find myself drawn to the simplicity and warmth of a bowl of wonton soup, gently cradling bok choy in its savory embrace.
Ingredients
- a couple of cups of chicken broth
- a splash of soy sauce
- a teaspoon of sesame oil
- a handful of wonton wrappers
- a quarter pound of ground pork
- a pinch of salt
- a couple of bok choy leaves, chopped
- a sprinkle of green onions, finely sliced
Instructions
- In a large pot, bring the chicken broth to a gentle simmer over medium heat, about 5 minutes.
- While the broth heats, mix the ground pork with a pinch of salt in a bowl until just combined.
- Place a small spoonful of the pork mixture in the center of each wonton wrapper, then fold the wrapper over the filling, pressing the edges to seal. Tip: If the edges won’t stick, dab them with a bit of water.
- Once the broth is simmering, add the wontons one by one, cooking for about 4 minutes until they float to the top.
- Add the chopped bok choy and cook for another 2 minutes until just wilted. Tip: Overcooking the bok choy will make it lose its vibrant color and crunch.
- Stir in the soy sauce and sesame oil, then remove the pot from the heat.
- Ladle the soup into bowls and garnish with green onions. Tip: For an extra kick, a drizzle of chili oil on top works wonders.
Now, the soup cradles a delicate balance of textures—the silky wontons, the crisp-tender bok choy, all swimming in a broth that’s rich yet light. Serve it with a side of steamed rice for a meal that comforts and satisfies in equal measure.
Cheesy Wontons with Cream Cheese Filling
Lately, I’ve found myself craving something crispy yet creamy, a little bite that bridges the gap between snack and indulgence. That’s when I remembered these cheesy wontons with cream cheese filling, a simple pleasure that feels like a hug in food form.
Ingredients
- a pack of wonton wrappers (about 24 pieces)
- 8 oz of cream cheese, softened to room temperature
- a cup of shredded mozzarella cheese
- a couple of green onions, finely chopped
- a splash of soy sauce
- a teaspoon of garlic powder
- a small bowl of water for sealing
- vegetable oil for frying, enough to fill a pan about an inch deep
Instructions
- In a mixing bowl, combine the softened cream cheese, shredded mozzarella, chopped green onions, soy sauce, and garlic powder until well blended.
- Lay out a wonton wrapper on a clean surface. Spoon about a teaspoon of the cheese mixture into the center of the wrapper.
- Dip your finger into the bowl of water and lightly wet the edges of the wonton wrapper. Fold the wrapper over the filling to form a triangle, pressing the edges firmly to seal. Tip: Make sure there’s no air trapped inside to prevent bursting during frying.
- Heat the vegetable oil in a deep pan over medium heat until it reaches 350°F. You can test the oil by dropping a small piece of wonton wrapper in; if it sizzles immediately, it’s ready.
- Fry the wontons in batches, about 4-5 at a time, for 2-3 minutes or until golden brown and crispy. Tip: Don’t overcrowd the pan to ensure even cooking.
- Remove the wontons with a slotted spoon and drain on paper towels. Tip: Let them sit for a minute before serving to avoid burning your mouth.
So there you have it, these wontons are a delightful contrast of textures—crispy on the outside, with a melt-in-your-mouth creamy center. Try serving them with a sweet chili sauce for an extra kick, or simply enjoy them as they are, warm and comforting.
Duck and Scallion Wontons
Yesterday, as the evening light faded, I found myself craving something that felt both comforting and a little special. That’s when the idea of making duck and scallion wontons came to mind, a dish that marries the richness of duck with the fresh bite of scallions, all wrapped in delicate wonton skins.
Ingredients
- 1 cup of finely chopped duck meat
- A couple of scallions, thinly sliced
- A splash of soy sauce
- 1 teaspoon of grated ginger
- 1/2 teaspoon of sesame oil
- A pinch of sugar
- 24 wonton wrappers
- 1 egg, beaten (for sealing)
- 4 cups of chicken broth (for serving)
Instructions
- In a mixing bowl, combine the chopped duck, scallions, soy sauce, ginger, sesame oil, and sugar. Mix well until everything is evenly distributed.
- Lay out a wonton wrapper on a clean surface. Place a teaspoon of the duck mixture in the center.
- Brush the edges of the wrapper with the beaten egg to help it seal.
- Fold the wrapper over the filling to form a triangle, pressing the edges firmly to seal. For a decorative touch, you can twist the two opposite corners together.
- Repeat the process until all the filling is used up.
- Bring a large pot of water to a boil. Gently add the wontons in batches, cooking for about 3-4 minutes or until they float to the surface.
- While the wontons cook, heat the chicken broth in a separate pot until it’s just simmering.
- Serve the wontons in bowls, ladling the hot broth over them.
Perhaps the most delightful part of these wontons is the contrast between the tender, flavorful filling and the silky broth. For an extra layer of flavor, a drizzle of chili oil on top before serving adds a nice kick.
Lobster Wontons with Truffle Oil
Kindly imagine the delicate dance of flavors as tender lobster meets the earthy whisper of truffle oil, all wrapped in the crisp embrace of a wonton. It’s a dish that feels like a quiet celebration, a moment to savor slowly.
Ingredients
- a couple of lobster tails, about 8 oz total, finely chopped
- a splash of truffle oil, just enough to drizzle
- 1/2 cup of cream cheese, softened
- a pinch of salt, to gently season
- 1 package of wonton wrappers, about 24 pieces
- 2 tbsp of butter, for a rich finish
- 1/4 cup of water, to seal the wontons
Instructions
- In a mixing bowl, combine the finely chopped lobster tails, softened cream cheese, and a pinch of salt. Mix gently until just combined; overmixing can make the filling tough.
- Lay out a wonton wrapper on a clean surface. Place a teaspoon of the lobster mixture in the center. Dip your finger in water and moisten the edges of the wrapper.
- Fold the wrapper diagonally to form a triangle, pressing the edges firmly to seal. For a decorative touch, you can twist the edges slightly.
- Heat a non-stick pan over medium heat and add the butter. Once melted, add the wontons in a single layer, ensuring they don’t touch. Cook for 2-3 minutes until the bottoms are golden brown.
- Carefully flip each wonton and cook for another 2 minutes. The key is to keep the heat medium to avoid burning the delicate wrappers.
- Remove the wontons from the pan and place them on a paper towel to drain any excess butter. Drizzle with truffle oil while still warm.
Zesty yet refined, these lobster wontons offer a crispy exterior that gives way to a creamy, luxurious center. Serve them atop a bed of microgreens for an elegant touch, or simply enjoy them as they are, letting the truffle oil take center stage.
Tofu and Spinach Wontons
Wandering through the kitchen this evening, I found myself craving something light yet satisfying, a dish that whispers of comfort and care. Tofu and spinach wontons came to mind, their delicate wrappers hugging a tender, flavorful filling, a perfect little package of joy.
Ingredients
- a block of firm tofu, about 14 oz, pressed and crumbled
- a couple of cups of fresh spinach, finely chopped
- a splash of soy sauce, around 2 tbsp
- a teaspoon of sesame oil
- a pinch of salt
- a pack of wonton wrappers, about 30 pieces
- a cup of water for sealing
- a drizzle of olive oil for the pan
Instructions
- In a large bowl, mix the crumbled tofu, chopped spinach, soy sauce, sesame oil, and salt until well combined. Tip: Pressing the tofu removes excess water, making the filling less soggy.
- Lay a wonton wrapper on a clean surface. Place a teaspoon of the filling in the center. Dip your finger in water and moisten the edges of the wrapper. Tip: Don’t overfill the wontons to prevent them from bursting during cooking.
- Fold the wrapper over the filling to form a triangle, pressing the edges to seal. Bring the two opposite corners together and press to seal, forming a wonton shape. Repeat with the remaining wrappers and filling.
- Heat a drizzle of olive oil in a pan over medium heat. Add the wontons in a single layer, working in batches if necessary. Cook for 2-3 minutes until the bottoms are golden brown. Tip: Avoid moving the wontons too much to ensure a crispy bottom.
- Add a splash of water to the pan, cover, and let the wontons steam for another 2-3 minutes until the wrappers are translucent and the filling is heated through.
Biting into these wontons reveals a soft, savory filling contrasted by the slight chew of the wrapper, a dance of textures in every bite. Serve them with a side of spicy dipping sauce or float them in a clear broth for a comforting soup.
Curry Chicken Wontons
Curious about how to blend the warmth of curry with the delicate embrace of a wonton? Let me take you through a quiet kitchen moment, where these curry chicken wontons come to life, a simple yet profound pleasure.
Ingredients
- a couple of cups of ground chicken
- a splash of soy sauce
- a tablespoon of curry powder
- a teaspoon of grated ginger
- a handful of chopped green onions
- a pack of wonton wrappers
- a cup of water for sealing
- a drizzle of oil for frying
Instructions
- In a bowl, mix the ground chicken, soy sauce, curry powder, ginger, and green onions until well combined. Tip: For extra flavor, let the mixture sit for 10 minutes before wrapping.
- Lay out a wonton wrapper on a clean surface, and place a teaspoon of the chicken mixture in the center.
- Dip your finger in water and moisten the edges of the wrapper. Fold the wrapper over the filling to form a triangle, pressing the edges to seal. Tip: Ensure no air pockets are trapped to prevent bursting during cooking.
- Heat a drizzle of oil in a pan over medium heat (350°F). Add the wontons in a single layer, being careful not to overcrowd the pan.
- Cook for 2-3 minutes on each side until golden brown and crispy. Tip: Listen for a sizzle to gauge if the oil is hot enough.
- Serve immediately with a side of soy sauce or sweet chili sauce for dipping.
Light and crispy on the outside, with a juicy, flavorful filling, these wontons are a delightful twist on the classic. Try serving them atop a bed of steamed greens for a colorful, nutritious meal.
Honey Walnut Shrimp Wontons
Today feels like one of those quiet afternoons where the kitchen becomes a sanctuary, and the act of cooking turns into a gentle meditation. There’s something deeply comforting about folding wontons, each one a little parcel of promise, especially when they’re filled with the sweet and savory harmony of honey walnut shrimp.
Ingredients
- a cup of peeled and deveined shrimp, finely chopped
- a handful of walnuts, roughly chopped
- a couple of tablespoons of honey
- a splash of soy sauce
- a teaspoon of minced garlic
- a package of wonton wrappers
- a small bowl of water for sealing
- a drizzle of vegetable oil for frying
Instructions
- In a mixing bowl, combine the chopped shrimp, walnuts, honey, soy sauce, and minced garlic. Stir gently until everything is well mixed.
- Lay out a wonton wrapper on a clean surface. Place a teaspoon of the shrimp mixture in the center.
- Dip your finger in the bowl of water and moisten the edges of the wrapper. Fold the wrapper over the filling to form a triangle, pressing the edges firmly to seal. For a decorative touch, you can twist the two bottom corners together.
- Heat a drizzle of vegetable oil in a pan over medium heat. Once the oil is shimmering, add the wontons in batches, making sure not to overcrowd the pan.
- Fry the wontons for about 2-3 minutes on each side, or until they’re golden brown and crispy. Tip: Keep an eye on the heat to prevent burning; adjusting as needed is key.
- Remove the wontons from the pan and let them drain on a paper towel-lined plate. Tip: This helps absorb any excess oil, keeping them crisp.
- Serve the wontons while they’re still warm. Tip: Drizzling a little extra honey over the top just before serving adds a lovely gloss and sweetness.
Something about the crunch of the walnuts against the tender shrimp, all wrapped in that crispy wonton shell, feels like a little celebration. They’re perfect as they are, but for an extra touch, serve them on a bed of lightly dressed greens to cut through the richness.
Conclusion
Whether you’re craving something savory or sweet, our roundup of 18 Delicious Chinese Wonton Recipes offers a world of flavors to explore. Perfect for any occasion, these recipes promise to delight your taste buds and impress your guests. We’d love to hear which wontons stole your heart—drop a comment below! Don’t forget to share your culinary adventures with friends by pinning this article on Pinterest. Happy cooking!
