Detailed instructions on how to wrap wontons with step-by-step tutorial with pictures. Now you can make these popular takeout right in your own kitchen!
Using prepared, packaged wonton wrappers is the easiest way to make wontons at home. The wrappers can be purchased in most Asian grocery stores at the refrigerated section.
- wonton filling (See Notes for Shrimp and Pork Wonton Soup recipe)
- wonton wrappers
Place a wonton wrapper on your hand. Place a teaspoon of the filling in the center of the wrapper. Start with a small amount so it’s easier to work with. Use your finger to moisten the edges of the wrapper with water.
When the edges have been moistened, fold the wrapper in half to create a rectangular shape, pressing any air that might be trapped around the filling. Fold the sides inward so that they overlap.
Wet the portion where the sides meet. Pinch to close and seal.
Here is the cute little wonton! Place the finished wontons on a baking sheet lined with parchment paper. Cover with plastic to keep them moist as you continue with the remaining fillings and wrappers.
Continue with the wonton recipe!
To freeze the wontons, flash freeze for 1 hour (place them on a parchment-lined baking sheet covered with plastic wrap) and transfer them to a freezer bag. Do not defrost and cook in a simmering soup for 12 minutes.
Leftover filling: Make mini meatballs or patties and cook them in a frying pan. Once they are pan fried, you can pack them in an airtight container and store in the freezer for later use.
Leftover wrappers: Wrap a small piece of cheese and pan fry or deep fry cheese wontons. They are kids’ favorite!
Shrimp and Pork Wonton Soup: Please find the recipe here.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.
Editor’s Note: The post was originally published on August 9, 2011. The images and content have been updated.