Learn how to wrap a wonton at home to make fresh and juicy dumplings for wonton soup. It’s easy to make this popular takeout dish right in your own kitchen! Just follow my step-by-step instructions and photos.
My family loves wonton soup with tender dumplings simmered in a light and delicious broth. It’s one of the most comforting Chinese soups out there. Luckily, it’s easy to fold those bonnet-shaped wontons at home when I make fresh Wonton Soup.
Let me show you how to wrap a wonton with my step-by-step tutorial so you can enjoy homemade dumplings anytime! Using prepared and packaged wonton wrappers is the easiest way to make them at home. You can purchase these square wrappers in most Asian grocery stores in the refrigerated section.
Ingredients You’ll Need
- wonton filling — I use the filling recipe from my Shrimp and Pork Wonton Soup
- wonton wrappers — get the square wonton skins, not the round gyoza wrappers
- water — for sealing the wrappers
How to Wrap a Wonton
- Add the filling to the center of the wrapper. Use your index finger to moisten the edges of the wrapper with water.
- Fold in half the square wonton wrapper to make a rectangle, then press out and air bubbles and seal. Next, fold the sides inward so they overlap. Moisten the corner of the wrapper where they meet with water.
- Pinch to close and seal. Place on a parchment-lined baking sheet and cover with plastic while you fold the rest. Use in your favorite recipe, like my Shrimp and Pork Wonton Soup.
How to Freeze Wontons for Later
You can wrap a big batch of wontons and freeze the uncooked dumplings to use anytime you get the craving! Here’s how:
- Place the folded wontons on a tray lined with parchment paper. Place in a single layer and so they don’t touch. Cover with plastic wrap.
- Flash freeze for 1 hour.
- Transfer to a freezer bag and freeze for up to 1-2 months.
- To enjoy the wontons, cook directly from frozen in simmering soup for 12 minutes. No need to defrost!
Creative Ideas to Enjoy Wontons
Wontons are a versatile, nutritious food that you can serve in creative ways!
- Deep-Fried — Deep-frying these dumplings is a great way to make a crunchy appetizer or snack. They always disappear when I serve them at dinner parties or family get-togethers!
- Pan-Fried — Similar to Japanese potstickers called gyoza, pan-frying wontons works great to serve as a snack, side dish, or main dish. They’re delicious dipped in soy sauce or gyoza dipping sauce!
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How to Wrap Wontons
Materials
- wonton filling (I use this Shrimp and Pork Wonton Soup recipe)
- wonton wrappers
- water
Instructions
- 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 Store
- 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.
What to Do With Leftovers…
- 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!
Editor’s Note: The post was originally published on August 9, 2011. The images and content have been updated.
I made these! I have a lot to learn, my wrappers were a little too damp to shape prettily and my filling a little wet, but they were DELICIOUS! My husband has requested that we have them for our anniversary in a few weeks. Thanks so much for the recipe! I’ll be buying the book!
Hi Lauren! Thank you for trying my recipe! If the mixture is too wet, you can add potato starch or cornstarch to let it absorb the moisture next time. 🙂 I’m so glad you enjoyed this recipe! Happy early Anniversary, Lauren!
I love Asian food I married a Chinese lady and she tots me some Chinese cooking but she has past away, I will try this wanton recipe, I do make egg rolls and they turn out great.
Hi Everett! I’m sorry to hear about your loss of your wife. I hope this wonton recipe will remind her delicious cooking. 🙂
Can I drop in boiling water till they float then flash freeze before I machine vac pack them
Hi Judy! Usually we freeze PRE-COOKING wontons, so I’m not too sure…
How much shrimp and pork?
and how many servings?
Hi Mitsuko! The recipe is on this page: https://www.justonecookbook.com/shrimp-pork-wonton/
Very good this your Wan tan recippes. you helps me so many thatswhy thanks very much
Thank you so much for trying my recipe, Murgej!
I sealed my wontons as directed in crab Rangoon recipe using egg wash and pushing air out of them but when I fried them I lost my filling I don’t know what I am doing wrong
Hi Deb! Since I’m not the recipe writer, I’m not sure how the recipe was exactly written, but is it possible that you might have put too much filling? Sometimes the filling expands and shrinks while being cooked and moisture content might affect the break too. 🙂
Thank You for the lessons and directions! I LOVE to make small little bites like these to serve when it’s movie night or just a relaxing time to talk with friends or family. Then I make dipping sauces too and it’s just a small party for all ages. I do like your graphics here too, the bright green is one of my favorite colors. I found you when looking for directions to fold wonton. Thank You for the help and have a great day!!
Hi Buffy! Aww your friends and family are so lucky! They get to eat your wontons for a movie night or hanging out! 🙂 I’m so happy to hear you found my blog when you search how to make wontons! Thanks so much for your kind feedback!
I have eaten heaps and heaps of wontons and have always wondered ….how do they wrap them? Now I know thanks to your excellent website. In fact we are having eggplant and chilli wontons for dinner tonight. Thanks Nami
Hi Colin! Eggplant and chilli wontons! That sounds fabulous. I hope you enjoyed wrapping wontons and enjoy eating! 🙂 Thanks so much for writing!
Ill give it ago its look great way to do them.
Hi Patricia! Thank you, and hope you enjoy making wontons!
My grandma wraps them the same way! When I saw your pictures, it took me back to my childhood when I used to help my grandma in the kitchen wrap wontons. I just found your blog this afternoon, searching for sushi recipes to make for dinner tonight. Your sushi recipes and tutorials are great!
Hi Ani! I’m glad to hear your grandma wraps the wontons the same way too! 🙂 So happy that you found my site! I hope you enjoyed having sushi tonight and that my recipe/tutorial was helpful. 🙂
Hi there Nami! Thank you so much for this tutorial! My wontons turned out gorgeous, though not as gorgeous as yours. 🙂
Hi Alexander! Glad to hear your wontons came out well! 🙂 Thank you so much for letting me know!
Hello Nami,
Thank you for showing everyone how to wrap a wonton. Today is my first time doing it. At first, I tried a few different ways and they looked so funny. Then, I decided to check it out online and found your site. It was so helpful even my wraps were not as neat as yours but they looked much better than my original ways.
Regards,
Andy
Hi Andy! Thank you so much for your kind feedback. I’m glad my instruction worked out. 🙂 Thanks for letting me know!
Hi Nami, The way my dad taught me to wrap wontons is a little different – I do it on the diagonal.
Using a flat butter knife scoop up some filling and press it to the bottom corner of the skin. Flip the knife so it is now caught under the filling and the corner is facing up. Flip the knife again in the same direction so the corner is now tucked under. Slide the knife out. You now have a triangle with the filling caught in the middle. Wet the knife and wipe the water onto one of the bottom corners and bring under to the opposite corner to join.
The wonton looks very similar to yours except the filling is not folded and the loose skin is much larger so it will fan out in the broth. With a little practice a stack of wonton skins can be held in one hand and the wontons rolled right on the stack without ever putting down your knife!
By the way, thanks for all your wonderful recipes!!!!
Hi Art! Thank you for sharing your father’s great wonton wrapping skill! 🙂 And thank you for your kind compliments on my blog.
This was great . Thank you, and very easy to make your own wrappers too
Thank you for your kind comment, Georgina! 🙂