Wontons and Wonton Wrappers (Boiled, Baked, Pan Fried, Wonton Soup)

Wontons are an Asian dumpling which is stuffed and that can be fried, baked, or boiled. I love wontons but being the only one in the household that eats them I only have to make a batch about once a year to freeze for myself.

Wontons can be stuffed with pretty much any ground meat, poultry, or seafood you can think of. I personally prefer a mixture of half pork or pork sausage and half of whatever else (or I like it to be all lamb or all crab). You basically need 1 pound total of whatever individual or combination of meats, poultry, or seafood that you desire. A couple of very commonly seen combinations are ground pork with ground turkey, shrimp with crab, and lamb with chicken.

You can make wonton (dumpling) wrappers from scratch (and even make ahead to freeze) or purchase already made (likely with preservatives, extra sodium, etc.;   read and compare ingredients and nutritional information and choose wisely between available products) in the refrigerated or frozen sections of the grocery store or a specialty Asian foods and cuisine shop.

Homemade wontons made from scratch — when first learning — can be time consuming, but once you get the hang of it you can actually make pretty quick work of it.  The same is true of homemade wonton wrappers.  Plus, they can made ahead of time and frozen.

 

Because wonton wrappers are an uncooked Asian dumpling dough and contain raw egg they should be stored in the refrigerator below 40 degrees F or in the freezer in less than 2 hours time.

 

Wontons

Filling:

1 pound ground choice(s) of: pork or pork sausage, chicken, turkey, duck, lamb, shrimp, crab, beef, etc.
1/4 cup scallions or green onions, finely minced
1 can (8 ounces) sliced water chestnuts, drained and finely minced
1/3 cup reduced-sodium soy sauce
1/2 teaspoon corn starch
1/2 to 1 teaspoon sesame oil (omit if using pork sausage)
1 egg
1-1/2 teaspoons ground ginger or 3/4 tsp. fresh grated ginger
1/4 to 1/2 teaspoon ground white pepper

Other:

1 package (12 ounces) wonton wrappers or homemade wontons (recipe below)
Cooking spray
Additional flour for rolling out homemade wontons
Additional corn starch for dusting homemade wontons before storing

 

If making homemade wonton wrappers, do so first (recipe below) and then make the stuffing.

In a large skillet, cook the ground meats and onion over medium heat until meat is no longer pink; drain.

Transfer to a large bowl.

In a small bowl, whisk the 1/2 teaspoon of corn starch and room temperature soy sauce together. Whisk in the egg just until smooth.  (Most recipes have you beat the egg separately, but there is no reason to do so and it just creates another dish to wash).

To the bowl of cooked (and still hot) meat, add and stir in the water chestnuts until evenly distributed.

Add the sesame oil, soy sauce mixture, white pepper, and ginger and stir to combine well.

Allow the meat filling mixture to cool until easily and safely handled — but still warm — which helps to steam the wonton wrappers softening slightly — re-hydrating the dough and making the edges seal easier and better.

Stuff, wrap, and seal the wontons.

 

To Seal:

(I begin here since it seems to give folks the most difficulty). 

To seal the edges dip your fingers briefly in room temperature or luke warm tap water and rub a few drops along the edges to be sealed until a translucent then slightly opaque film develops — that may or may not feel slick and then slightly tacky depending upon the amount of water applied, room temperature, dumpling moisture or dryness, and the action of the gluten released when properly kneaded  — then press the edges together.

If the edges will not stick together, blend a pinch of flour and a drop or two of water to create a sticky feeling paste (slightly thinner than the consistency of Elmer’s school glue) to rub along the edge.

If the edges still just will not stick together rub with a light coating (just a few drops) of a yolk egg wash consisting of one egg yolk beaten with 1/2 teaspoon of water until smooth.

A good general rule of thumb when wetting the dough edges with water is to only use about 1 to 1-1/3 drops of water per inch to start with, then rub until it starts to feel tacky, adding no more than one to two more drops if required.

 

To Wrap:

Take out only one wrapper at a time. Be sure to keep the remaining wrappers covered with a damp towel until ready to use so that they do not dry out.

There are various ways in which wrap wontons, which you can no doubt find instructional videos about on YouTube to learn how if required until I actually make wontons again. You can find “how to” videos for just about anything on YouTube! Perhaps one day I’ll try to learn myself how to make a Hong Kong style wonton that looks a bit like a cloth sack — a bit similar to Santa Clause’s iconic bag of gifts.

However, for a very quick and very easy to do wrap I recommend doing a simple triangle — fold in half taking one corner over toward the opposite corner making it into a triangle shape then wet and press the edges to seal.

Plus, that is easier to describe without the benefit of photos or video until I actually make wontons sometime in the future — which I don’t do very frequently because I’m the only one left now that will eat them. One batch frozen will last me about a year to a year and a half if properly well wrapped and stored in an airtight container to avoid freezer burn.

When I do make them, then I use the triangle for frying and baking; or using homemade wonton wrappers I super size them (4-1/2 or 5 inch squares) and wrap like spring rolls; or if using round rather than square wrappers I simply fold in half, wet, make a very tiny thin fold and crimp the outer edges like the edge of an empanada (hand pie) crust in order to wrap the wonton up like a pot sticker.

If you know how to make and seal an empanada (hand pie) crust then wrapping wontons to make pot stickers is exactly the same technique except on a much, much smaller scale.

For wonton soup, I fold in a fashion similar to making an Italian tortellini pasta. If you know how to fold stuffed tortellini noodles then use literally the exact same technique that I can only best describe as making a triangle then bringing the two bottom corners up and curling them toward the middle, after which you wet and stick their ends together with one corner slightly over lapping on top of the other corner — which my main concern is that this explanation is probably not very helpful for someone who hasn’t done it before it without having actual “how to” photos or a video to show you. It is very easy to do but it is difficult for me to figure out the best way to describe it in words alone. However, it will probably be about eight more months before I make another batch.

For a spring roll shape — which isn’t traditional for wontons but still works — position the wonton wrapper with one corner pointing toward you. Place filling in the center of wrapper. Fold the bottom corner up and over filling and gently mold to the filling. Fold the left and right corners toward center up over the filling. Roll the folded side (that was originally the corner facing toward you) toward the remaining opposite point — just like an egg roll or spring roll but on a much smaller scale. Moisten the top corner flap edges with water and press to seal.

If using homemade wonton wrappers, you can actually make them big enough for large spring roll sized wontons (4-1/2 or 5 inches). It is much easier than making tons of little ones if you intend to fry or bake them.

However, do NOT use this super sized version for wonton soup or if making pan fried wontons.  It only works with deep fat fried or oven baked (oven fried) wontons.  

Pan fried is much different than deep fat frying in that there is both frying and steaming (and a bit of boiling) involved which works best with the standard sized tortellini, pot sticker, or triangle shape (or the Hong Kong sack shaped wonton dumpling if you know how to make those — which I do not).

Be careful not to over fill the wontons or use too little filling. The quantity needed depends upon the actually size and shape of the cut wonton as well as upon how you intend to wrap them. A good general rule of thumb is to use approximately 1/2 teaspoon per inch for 2 or 3 inch sized wontons to start.

If desired, have a pot of boiling water going so you drop a “test” wonton in to cook for 5 or 6 minutes, slice it open to check if the filling is adequate, and if desired give it a taste test — keeping in mind that it won’t have as much flavor as one boiled and steamed in a seasoned broth.

 

Deep Fried:

Deep fat fry wontons in preheated 375 F degree oil — turning as needed using chop sticks or tongs — for about 3 minutes or until golden brown on all sides. Use tongs, an Asian strainer, or a slotted spoon to remove if deep fat frying in a pan rather than using a deep fat fryer with a frying basket.

Warning:   If you are not already expertly skilled at using chop sticks (as in catch a fly expertly skilled) — then this is NOT the time to try to learn or to practice — especially since boiling hot oil is involved!    I’ve been using since childhood, but not on a daily basis, and I will not use them myself when hot oil is involved.

Baked (Oven Fried):

Place on baking sheets coated with cooking spray. Lightly coat wontons with additional cooking spray or brush lightly with sesame oil. Bake in an oven preheated to 400 F degrees for about 10 to 12 minutes or until golden brown, turning once half way through.

Serve warm with sweet-and-sour, soy, pot sticker, Sriracha, or other sauces and condiments as desired.

To Freeze:

Freeze cooled fully cooked wontons in a freezer container separating layers with waxed paper, or split into individual serving portions placing in freezer bags. To use, thaw then reheat on an oiled baking sheet in a preheated 400 F degree oven until crisp and heated through.

You can reheat in a microwave, however, it is not recommended as they will not be crispy — potentially turning out soggy or tough and chewy — unless perhaps if first placed inside a special microwave cooker that will allow them become crispy in the microwave.

 

For Boiled Wontons and Wonton Soup:

Instead of being crispy like baked or fried wontons, these wontons are soft dumplings.

Place 1/2 cup chicken broth in the refrigerator to chill slightly; cool but not cold.

The broth used for wonton soup can be chicken broth only or a combination of chicken and vegetable broth. Season 1-1/2 to 4 cups of broth with the same quantities of soy sauce, ginger, and white pepper used in the wonton stuffing as well as adding a pinch of salt. Add vegetables and chopped green onion or scallions as desired and cook until tender.

Taste test and add additional seasonings or soy as desired.

Bring the broth up to a full boil and then drop in the wontons a few a time and gently stirred to prevent them from sticking together. Continue until the desired amount of wontons have been added.

When it begins to boil again, pour in the slightly chilled broth. Bring to a boil again then reduce the heat and simmer at a low steady bubbling for about 5 to 6 minutes more. This important step prevents the dumpling from over cooking before the filling stuffed inside has fully cooked.

To serve, spoon the wontons into individual bowls with a slotted spoon and then ladle the soup broth with vegetables over them (otherwise they will create very large, messy splashes of extremely hot soup). If desired, top with additional chopped green onions or scallions to taste. Provide additional soy sauce for individual use as desired.

For plain boiled wontons, follow the same boiling process but using only water. Some like to boil wontons this way first to cook throughout after which they are merely browned in a skillet with a small amount of sesame oil for about 2 minutes — approximately one minute on each side — which is not to be mistaken with pan fried wontons.

If actually planning to eat plain water boiled wontons first cook and taste test one to see if additional seasoning is need for the filling. Plain water boiled wontons are also most often served with a very savory and/or spicy sauce made from soy sauce, rice wine vinegar, seasonings and herbs, scallions, Sriracha sauce, etc.

For Pan Fried Wontons:

Season 1/4 cup of chicken broth with 1 Tablespoon soy sauce, 1/4 to 1/2 teaspoon dried ginger, 1/8 teaspoon white pepper, and a pinch of salt. Set aside.

Heat a little sesame oil in a skillet and brown the wontons — about 1 to 1-1/2 minutes — on the bottom side only until it is a rich golden brown. Then add just enough broth to cover the now browned bottom of the wontons, cover with a lid, bring to a boil, and allow it to steam the wontons for about 7 or 8 minutes. Remove the lid, flip the wontons over, and cook on moderate to high-moderate heat uncovered to boil off the remaining broth and to brown the other side of the wontons.

If you do not have sesame oil substitute a very subtle flavored oil such as canola, safflower, or sunflower oil . Avoid using any of the stronger flavored oils such as peanut or olive oil.

Depending upon the size of the skillet being used about 1/4 cup of broth (to 1/3 cup for a truly massive sized skillet) is usually sufficient to cover the bottom of the pan and cover the bottoms of the wontons. After adding the 1/4 cup seasoned broth, if more is still needed, then add enough plain broth to reach the desired level of coverage.

Wonton (Asian Dumpling) Wrappers

2 cups all-purpose flour
1⁄2 to 3/4 teaspoon salt
1 large egg
1⁄4 to 1/3 cup water
additional flour for rolling out homemade wontons
corn starch for dusting homemade wontons before storing

Sift the salt and flour together into a large bowl.

In a small bowl, whisk the egg with a fork just until smooth.

Make a well in the middle of the flour, and add the egg and 1/4 cup of the water. Whisk the egg and water together in the well with a fork and begin incorporating flour from the walls of the well.

Continue to mix into the flour, sprinkling in only as much of the remaining water a little at a time as is needed (if any) just until it is all moist and sticking together.

Knead the dough into a ball by hand inside the mixing bowl.

Continue kneading the dough ball by hand in the mixing bowl until smooth.

Cover with a damp towel and let rest for 30 minutes in the refrigerator.

Remove and allow to rest 30 minutes more at room temperature covered with a damp towel.

Split the dough into quarters. Remove one quarter and keep the remaining quarters covered with a damp towel and return to the refrigerator until ready to use.

Place the quarter on a well-floured surface, and roll out with a rolling pin until it is paper thin and its edges are even in thickness. They should be somewhat see through or transparent.

The thicker the wrap the more additional time that will be needed for it to cook and for the more heavily insulated filling to cook through. If too thick, the dumpling can over cook and burn on the surface before its inner portion and the filling stuffed inside has cooked.

Cut the dough into either 2-1/2 or 3 inch squares First, cut the dough into 2-1/2 or 3 inch strips, flour lightly then stack one on top of the other, and cut the strips into 2-1/2 or 3 inch squares.

You may do smaller 2 inch squares if desired but the smaller they are the more difficult they are to wrap. (Do not make any smaller than 2 inches — unless you have super thin, tiny, bony little fingers and even then you will likely have a very difficult go of it as well as being able to put no more than about 1/8 to 1/4 teaspoon of filling in each).

Dust the wrappers very lightly with sifted cornstarch to keep them from sticking together, stack on a waxed paper lined tray, and cover the tray with plastic cling wrap or a damp towel until you have finished rolling out and cutting the remaining quarters to prevent them from drying out until ready to use or store.

You may use sifted flour if using the wrappers right away, but corn starch works better if planning to freeze or to store in the refrigerator for a day or two.

Because it contains raw egg, if it takes more than 1 to 1-1/2 hours to finish rolling out and cutting the remainder of the dough, the already cut wrappers should be properly packaged up and stored in the refrigerator until finished.

Repeat the steps with each of the other quarters.

 

Packaging and storing:

To properly package and store, wrap small stacks in plastic cling wrap and place into an airtight container then store in the refrigerator or freezer until ready to use. Thaw if frozen or remove from the refrigerator, take out of the container, and allow to sit while still covered in plastic wrap at room temperature. Wait until reaches room temperature to use.

Due to the raw egg and combination of other ingredients that can serve as a petri dish for bacteria, do not store in the refrigerator for more than a couple of days at which point the wrappers either need to be used and cooked or frozen until ready to use.

Wrap up small stacks in quantities that can be easily stuffed and sealed without having to repeatedly re-package and store if unable to work quickly enough due to the raw egg factor. Keep a wet towel over the stack currently being used to prevent it from drying out as you work to stuff and seal them just a few or even just one at time.