Wonton Calories

Wontons are commonly filled with minced pork or shrimp, often seasoned with soy sauce and aromatics. Some versions include vegetables such as cabbage or scallions, and fillings vary by region and recipe.

Wonton soup is made by cooking filled wontons in broth, often with leafy greens and scallions. Add the wontons near the end so they cook through without becoming overly soft or falling apart.

You can boil, steam, or fry wontons. Boiling and steaming keep the wrappers tender, while frying makes them crisp. Cook the filling thoroughly, and follow the package directions if you are using store-bought wontons.

Place a small amount of filling in the center of a wonton wrapper, moisten the edges with water, and fold it closed while pressing out air. Pinch the edges firmly so the filling stays inside during cooking.

A wonton is a type of Chinese dumpling, not a separate category from dumplings. Wontons often have thin wrappers and are served in soup, while the broader dumpling family includes many shapes, fillings, and cooking styles.

Yes, uncooked wontons freeze well. Arrange them separately on a tray until firm, then transfer them to a sealed freezer bag; this prevents sticking. Cook them from frozen rather than thawing, which can make the wrappers sticky.

Wontons pair well with soy sauce, black vinegar, or chili oil. Choose a simple dipping sauce for fried wontons, or serve boiled wontons in broth with scallions instead of adding a separate sauce.

Wontons can be either fried or boiled, depending on the dish. Boiled wontons are common in soup and stay soft, while fried wontons have a crisp shell and are often served with dipping sauce.

Refrigerate leftover cooked wontons promptly in a covered container. Wontons left in soup can absorb broth and turn soft, so store them separately when possible and reheat them thoroughly before eating.