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Wonton Recipe

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Wontons (雲吞) | Made With Lau

Learn how to make your own Cantonese-style wontons at home!

Provided by: EasyRecipesCooking.com

Total time: 60 minutes

Prep time: 50 minutes

Cook time: 10 minutes

Yield: 6


14 oz wonton wrappers
12 oz pork shoulder
4 oz shrimp
2 pieces green onion
2 tbsp cornstarch
1 tsp salt
1 tsp sugar
0.5 tsp white pepper
1 tbsp oyster sauce
2 tbsp water
1 tsp chicken bouillon
1 tbsp sesame oil
1 tsp cornstarch
1 dash white pepper


  • We’ll chop our green onion into small pieces. Most (or all of it) will go into the filling, but we can optionally save some for garnish later.
  • We’ll start by cutting our pork shoulder into slices, then into strips, and then into small bits. We don’t want to mince them excessively into fine bits like our fish ball recipe – we want a bit of chewiness to it.
  • Assuming the shrimp you bought was peeled + deveined, we’ll chop our shrimp into roughly fingernail-sized bits.
  • Before we marinate the pork, we’ll want to squeeze as much water out of it as we can. Press the pork firmly against the colander repeatedly.
  • Add the shrimp and green onions to the bowl but DON’T MIX them together yet. We’ll cover the bowl with plastic wrap and refrigerate the filling for at least 30 minutes to let the meat absorb the marinade. If you start folding immediately, then the wrappers will be too wet.
  • Wet a spoon with some water, and proceed to mix the pork, green onions, and shrimp together for about 30-60 seconds until everything is evenly mixed.
  • In general, as long as your filling is tasty and the wrapper isn’t breaking or falling apart, then my dad says not to stress too much about the wrapping.
  • For the second method, all we need is a spoon. After putting about a teaspoon of filling in the center of the wrapper, we’ll press our thumb and index fingers into a hole and drape the wrapper over the center of hole.
  • After folding, you can cook them immediately and skip this part.
  • Next, we’ll bring a pot of water to a boil to start cooking our wontons.
  • We’ll transfer the wontons out of the pot to stop them from cooking. Call your loved ones over! It’s time to eat 🙂

Cream Cheese Wontons Recipe | Ree Drummond | Food Network

Provided by: EasyRecipesCooking.com

Categories: appetizer

Total time: 40 minutes

Cook time: 30 minutes

Yield: 24 wontons


3 tablespoons honey
2 tablespoons low-sodium soy sauce 
1 tablespoon Sriracha or other hot sauce 
1 teaspoon vinegar or rice wine vinegar 
1/4 teaspoon sesame oil 
8 ounces cream cheese
1 tablespoon Sriracha or other hot sauce (more to taste) 
2 green onions, light green and dark green parts, chopped 
1 egg 
24 wonton wrappers 
Vegetable oil, for frying 


  • For the dipping sauce: Mix together the honey, soy sauce, Sriracha, vinegar and sesame oil in a small bowl and set aside.
  • For the wontons: In the bowl of a mixer (or you can do it by hand), mix together the cream cheese, Sriracha and green onions until totally combined (scrape the mixer bowl if necessary). In a separate bowl, mix together the egg and 1/2 cup water.
  • One at a time, assemble the wontons: Place approximately 1/2 teaspoon of the cream cheese mixture on one corner of a wonton wrapper. Use your finger to “paint” the egg wash all around the edges of the wrapper. Roll the wrapper on a diagonal, starting with the cream cheese corner and stopping when half the wrapper is rolled and the cream cheese mixture is inside. Bring up the 2 ends and use the egg wash to stick them together. Allow the remaining pointed end to naturally tuck backward. (The wontons should resemble tortellini.) As you work, place the assembled wontons under plastic wrap or a light towel to keep them from drying out.
  • Heat 2 to 3 inches of vegetable oil in a large saucepan or medium skillet until a deep-fry thermometer inserted in the oil registers just under 350 degrees F. (You don’t want the oil too hot or it will burn the wontons! Experiment with a spare sheet of wonton wrappers to check.)
  • In batches of 4 or 5 at a time, fry the wontons for 45 seconds to 1 minute, flipping carefully midway through to make sure they brown evenly. Remove them when you think they still could stand to slightly brown a teeny bit more (because they will slightly brown in the seconds after you remove them from the pan!). Drain the wontons on a paper towel. Repeat with the remaining batches.
  • It’s best to wait 5 to 10 minutes before serving the wontons, as the cream cheese filling can be quite hot. Serve with the dipping sauce.

Easy Wonton Soup Recipe - How to Make Wonton Soup

This easy wonton soup recipe uses storebought wrappers and a homemade filling to bring you a quick meal and a fun prep time. Like it spicy? Add chili oil!

Provided by: EasyRecipesCooking.com

Categories: dairy-free,low sugar,weeknight meals,appetizers,dinner,main dish,meat

Total time: 30 minutes

Prep time: 10 minutes

Cook time: 0S

Yield: 4


2/3 lb. ground pork
1 tbsp. reduced-sodium soy sauce
2 tsp. thinly sliced chives
1 tsp. rice wine vinegar
1 tsp. cornstarch
1 tsp. freshly grated ginger
1 clove garlic
1/2 tsp. red pepper flakes
1/2 tsp. toasted sesame oil
1 package square wonton wrappers
1/4 c. water
4 c. low-sodium chicken broth 
1 (2″) piece peeled ginger
1 tbsp. reduced-sodium soy sauce
2 cloves garlic, smashed
1/4 tsp. toasted sesame oil
2 tbsp. Thinly sliced scallions, for garnish


  • In a large bowl, mix pork, soy sauce, chives, vinegar, cornstarch, ginger, garlic, red pepper flakes, and oil until fully incorporated.
  • Using your finger, wet the edges of wonton wrapper with water. Place half a tablespoon of pork filling in the center of the wonton wrapper. Fold wonton in half diagonally to create a triangle, and seal the edges. Fold the two identical corners in on each other and press again to seal. Repeat until all wonton wrappers are filled.
  • Bring all soup ingredients to a boil. Simmer on low for 10 minutes, then remove ginger and garlic cloves and bring it back to a boil. Lower in wontons and cook for 10 minutes more. 
  • Serve into bowls and garnish with scallions.

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