The Magic of Wonton Wrapper

Whether chilly mornings, busy middays, evenings or late nights, wonton is among the go-to fast foods in Chinese cuisine, and among the oldest, dating back to the Han Dynasty or around 200 BCE. The cosy, yummy simplicity of minced meat wrapped in a thin dough skin that delivers a satiating savoury munch, most popularly cooked and served in a soup, sometimes alongside noodles. Suitable for all ages and enjoyed by people from all walks of life.

While the filling may vary from region to region within China, and across the global diaspora, the wonton skin or wonton wrapper remains a defining feature. In fact, it’s one of the key aspects that distinguishes wonton from other dumplings.

Wonton VS Jiaozi

Wonton is a type of dumpling, typically made with a thin wrapper folded around a savoury filling. In Chinese cuisine, one of the key distinctions is between traditional jiaozi dumpling and wonton.

Jiaozi is generally larger with a dense minced pork-and-veggie filling, wrapped in a slightly thicker flour-dough skin that holds up well during steaming, boiling or pan-frying. The wrap softens to a mild chewy bite that blends with the filling’s textures. Traditional jiaozi dumpling wrap is also white and neutral-flavoured to let the fillings shine.  

On the other hand, wontons are usually smaller in size and can be enjoyed in a single mouthful. The filling is often a simple combination of minced pork, sometimes with shrimp or additional seasonings. Many wonton wrappers contain egg, giving them a light yolk-yellow hue and subtle savoury taste.

Wonton Wrapper’s Versality

The wonton wrapper’s extra thinness and inclusion of egg allow for fast cooking, and changes its texture according to how you cook it.

When quick-boiled in soup, wonton wrappers soften to near-translucent, absorbing the soup’s flavour, and blending completely with the filling’s savoury taste.

When deep-fried, wonton skin firms up into a golden crunch, and makes a tasty contrast to the soft pork mince filling. Deep-fried wonton skin can also be a garnish on its own without the filling as a simple savoury cracker.

Besides that, the standard wonton wrapper is a flat 3 inches-by-3-inches square. You can easily make plenty of wontons with a modest amount of filling, making them perfect for family sharing or house parties. It’s also why traditional wonton noodles are often served with several wontons, creating a satisfying and comforting quick meal.

Yummies You Can Make with Wonton Wrappers

Wonton Soup

Besides the classic pork mince filling, Southern Chinese wontons may also feature an umami-rich prawn filling. Enjoy both of them in this cosy, soul-warming wonton soup. Served with wholesome choy sum and garnished with spring onions. Great for a fast and tasty breakfast, or a comforting snack. Grab our easy recipe here!

Sichuan Red Oil Chilli Wonton

Sichuan cuisine gives savoury and tender boiled wontons a signature numbing-spicy flavour, with a rich blend of Sichuan chilli oil, soy sauce, malty-sweet Chinkiang black vinegar, and nutty sesame oil. Garnished with sesame seeds and herbaceous coriander leaves. Scrumptious and appetising with a zesty kick. Savour the Sichuan Red Oil Chilli Wonton with our recipe.

Dry Wonton Noodles

Dry Wonton Noodles are a popular dish among Southeast Asian Chinese communities. Despite the name, they are not actually “dry” in the sense of being plain, but rather blanched thin egg noodles tossed with a savoury blend of soy sauce, oyster sauce, dark soy sauce and sesame oil. Some Singaporean versions include ketchup in the sauce blend for a tangy touch. The noodles are typically enjoyed with savoury-sweet Char Siu roast pork slices, leafy choy sum, a small bowl of wonton soup paired with crunchy deep-fried wontons. Garnished with spring onions and served with tangy green chillies. An easy and sumptuous meal for busy days.

Airfryer Prawn Wonton

Prefer a ‘lighter’ fried wonton than the traditional deep-fried version? Then come savour this Air-fryer Prawn Wonton special! Packed with savoury-sweet prawns and water chestnuts filling, seasoned with oyster sauce, minced ginger, spring onion, garlic and sesame oil. Made crisp in your air-fryer and served with a sweet chilli sauce dip. A joyful snack for the whole family.

Thai Pink Noodle Soup

A classic Thai-Chinese dish with a bold umami taste, the Yen To Fo or Pink Noodle Soup gets its rosy colour and unique flavour from Chinese fermented red bean curd. Combined with spicy Thai Sriracha sauce, tangy white vinegar, and savoury fish sauce, garlic. The sauce blend flavours the pork bone broth and rice noodles. Topped with fish balls, fish cakes and spinach. Garnished with fragrant coriander, fried garlic and crunchy wonton skin. A richly flavoured noodle soup filled with yummy textures! 

Sashimi Wonton Crisps

Deep-fried wonton wrappers topped with fresh sashimi-grade salmon make a fabulous party snack! Made savoury and enticingly fragrant with soy sauce, mirin and sesame oil. Garnished with toasted sesame seeds and a dash of Japanese mayo. A mouth-watering treat that’s sure to surprise and delight your party guests! Come grab the recipe.

More Tasty Dumpling Insights

As mentioned, wonton is just one type of dumpling, with many more for you to explore and savour. Come taste the delicious variety of Chinese dumplings, discover the Japanese Gyoza dumpling, learn about the history of dumplings, and master the art of dumpling-making with our pro-tips guide!