A wonton is "swallowing clouds" — a spoon of pork and shrimp folded into a skin so thin it ripples in the broth. It's simple food, which is exactly why the seasoning has to be right: a naturally-brewed soy sauce, a real toasted sesame oil, a whisper of white pepper. Get the filling and the folding down and you'll make bowls better than takeout, and freeze a hundred for later. Here's the method, and where to buy every part.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep45 min
Cook15 min
Makes~40 wontons
CuisineChinese
Cost$$$
Dairy-free
Contains gluten · shellfish · soy · sesame
Make it gluten-free: swap in tamari instead of soy sauce (check the other labels too).
The Ingredients — and where to get them
Cook for40wontons
Wonton wrappers
Thin square skins — the whole point of their delicacy. Best bought fresh from an Asian grocer; a few real makers supply them, and frozen ones travel if you must order.
The classic filling: fatty ground pork for juiciness, chopped shrimp for snap and sweetness. Pastured pork and wild American shrimp are the honest upgrade.
Grated ginger and minced scallion go in fresh; a splash of Shaoxing wine rounds the filling. Shaoxing is a specialty import — dry sherry is the honest swap.
Make the fillingMix the ground pork and chopped shrimp with soy sauce, toasted sesame oil, white pepper, Shaoxing wine, grated ginger, and scallion. Stir hard in one direction for a minute or two until the filling turns sticky and cohesive — that texture is what makes a springy, juicy wonton.
Fold themA small spoon of filling in the center of each wrapper, wet the edges, fold into a triangle, then bring the two long corners together and pinch to seal. Don't overfill. Keep the wrappers and the finished wontons under a damp towel so they don't dry and crack.
CookFor soup, drop them into boiling water and cook 3–4 minutes, until they float and the filling is cooked through, then lift into bowls of hot broth. For fried wontons, deep-fry until golden and crisp. Either way, don't crowd the pot.
ServeWonton soup wants only a little greens, scallion, and a few drops of sesame oil; fried wontons want a dipping sauce. To stockpile, freeze the raw wontons on a tray until firm, then bag them — cook from frozen, straight into the pot.
Can you make Wontons in an air fryer? — Yes, with an insert
Not on its own — an air fryer can’t hold a pool of liquid. You can simmer it in an oven-safe dish or a silicone insert made to fit the basket, but the broth won’t reduce or brown the way it does on the stove, and that insert comes out scorching, so use oven mitts. For real depth, a pot on the stove wins.
Can you freeze Wontons? — Yes
Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.
Can you make Wontons ahead of time? — Yes
Yes — it holds well and often tastes better the next day. Make it ahead and reheat gently before serving.
Is Wontons gluten-free? — Not as written
Not as written — it contains gluten. Make it gluten-free: swap in tamari instead of soy sauce (check the other labels too).
Is Wontons vegan? — No
No — it contains meat, so it isn’t vegetarian or vegan.
Community Notes
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