Wonton Calories

Wontons are commonly filled with minced pork or shrimp, often combined with seasonings. Chicken, vegetables, and mushrooms are also used in variations. Keep the filling modest so the wrapper seals well and cooks through.

Wonton soup is made by cooking wontons in a light broth, often with greens or scallions. For clearer broth and less soggy wrappers, cook the wontons separately and add them to the hot soup just before serving.

A wonton is one kind of dumpling, not a separate category from dumplings. The term usually refers to a Chinese dumpling with a thin wrapper and a folded shape, often served in broth; dumplings elsewhere vary widely in dough, filling, and cooking method.

Place a small amount of filling in the center, moisten the wrapper edges with water, then press out air and seal the edges firmly. Too much filling or a loose seal can make wontons open in the pot.

Yes, wontons can be fried for a crisp exterior rather than boiled or steamed for a softer texture. Make sure the filling is cooked through, and avoid overcrowding the pan so the wrappers brown evenly.

Yes, uncooked wontons freeze well. Arrange them in a single layer until firm, then transfer them to a sealed freezer container so they do not stick together. Cook them from frozen rather than thawing first.

Store cooked wontons in a covered container in the refrigerator and use them promptly. Wontons kept in soup can turn soft, so store them separately from the broth when possible and reheat until piping hot.

A dip made with soy sauce and vinegar is a common match for wontons, and chili oil adds heat. Wontons served in soup may be eaten without a dipping sauce, since the broth already provides flavor.

No, wontons should be cooked before eating. Their wrappers and fillings, especially pork or shrimp, need to cook through; if the center is still raw or cold, continue cooking before serving.