Wonton

Type of Chinese dumpling

"Pangsit" redirects here. For the Filipino dish that also has influences from China, see Pansit.

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|

Wonton

A plate of steamed wontons

Alternative names| Huntun, wuntun, wantan, wenden, pian-sit
Place of origin| China
Main ingredients| Dough, egg, pork, shrimp, chicken, spring onion
Variations| Dumpling
Chinese name
Traditional Chinese|

* 1\. 餛飩
* 2\. 雲吞
* 3\. 抄手

Simplified Chinese|

* 1\. 馄饨
* 2\. 云吞
* 3\. 抄手

Literal meaning|

* 1\. irregularly shaped dumpling
* 2\. cloud swallow
* 3\. crossed hands
* 4\. clear soup

| Transcriptions

Standard Mandarin
Hanyu Pinyin|

* 1\. húntun
* 2\. yúntūn

Bopomofo|

* 1\. ㄏㄨㄣˊ ㄊㄨㄣ˙
* ㄩㄣˊ ㄊㄨㄣ˙

Wade–Giles|

* 1\. hun2-tun0
* 2\. yün2-tun0

Tongyong Pinyin|

* 1\. hún-tu̇n
* 2\. yún-tu̇n

IPA|

* 1\. [xwə̌n.tʰwən]
* 2\. [y̌n.tʰwən]

other Mandarin
Sichuanese Pinyin| 3\. cao1 sou3

Romanization| 1\. wen den
Gan
Romanization| 1\. chin thon (Pha̍k-oa-chhi)
Yue: Cantonese
Yale Romanization|

* 1\. wàhn tān
* 2\. wàhn tān

Jyutping|

* 1\. wan4 tan1
* 2\. wan4 tan1

IPA| [wɐn˩.tʰɐn˥]
Southern Min
Hokkien POJ|

* 1\. hûn-thun
* 4\. chheng-thng

* Cookbook: Wonton
*   Media: Wonton

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A wonton (traditional Chinese: 餛飩; simplified Chinese: 馄饨; pinyin: húntun; Jyutping: wan4 tan4) is a type of Chinese dumpling commonly found across regional styles of Chinese cuisine. It is also spelled wantan or wuntun, a transliteration from Cantonese wan4 tan1 (雲吞/云吞), and wenden from Shanghainese hhun den (餛飩/馄饨). Even though there are many different styles of wonton served throughout China, Cantonese wontons are the most popular in the West due to the predominance of Cantonese restaurants overseas.

Wontons, which have their origins in China, have achieved significant popularity as a sought-after delicacy that is not only celebrated and enjoyed in East Asian cuisine, but also across various Southeast Asian culinary traditions.

## Names

[edit]

In Mandarin, they are called huntun (simplified Chinese: 馄饨; traditional Chinese: 餛飩; pinyin: húntun).

In Cantonese, they are called wantan (simplified Chinese: 云吞; traditional Chinese: 雲吞; Jyutping: wan4 tan1; Cantonese Yale: wàhn tān), which means "cloud swallow" because when they are cooked, the dumplings float in the broth like small clouds.[1][2]

In the Hokkien language, they are called Pián-si̍t (Chinese: 扁食; pinyin: Pián-si̍t).

## History

[edit]

Yang Xiong from the western Han dynasty mentioned "bing wei zhi tun", which means wontons are a type of bread.[citation needed] The difference is that wontons have fillings inside and are eaten after being steamed or boiled.

The ancient Han Chinese thought wonton were a sealed bun, lacking "qi qiao" ('seven orifices'), so it was called "hun dun" (混沌), which means 'turbidity' or 'chaos'. Based on the Chinese method of making written characters, the radicals are changed from water to food; then, they became "hun tun" (餛飩, wonton in Cantonese). At that time, wonton had no difference from dumplings.[3]

For centuries, the popularity and affinity of dumplings had not changed among the Han Chinese, but wontons eventually became popular in southern China and developed a distinct culinary style. From the time of the Tang dynasty, the Chinese began to differentiate the names of dumplings (jiaozi) and wontons.[4]

## Differences from jiaozi

[edit]

A single cooked wonton

Wontons resemble jiaozi (餃子) dumplings but usually have less filling and are wrapped in a thin 6 × 6 cm yellow square dough wrapper or an isosceles trapezoid and folded into a triangular shape resembling a Chinese gold ingot known as yuanbao (元寶). Jiaozi are wrapped in a slightly thicker circular white dough wrapper with more filling and either flat or pleated edges.

The wonton dough wrapper is sometimes referred to as a wonton skin[5] and becomes transparent after being thoroughly boiled. It takes a shorter time to boil a wonton. The texture is also very smooth.

Wontons are traditionally served in soup, but jiaozi is usually eaten with dipping sauce.[6]

## Preparation and filling

[edit]

Preparing and filling wonton dumplings in Hong Kong

Wontons are made by spreading a square wrapper (a dough skin made of flour, egg, water, and salt)[7][8] flat in the palm of one's hand, placing a small amount of filling in the center and sealing the wonton into the desired shape by compressing the wrapper's edges together with the fingers. Adhesion may be improved by moistening the wrapper's inner edges, dipping a fingertip into water, and running it across the dry dough to dissolve the extra flour. As part of the sealing process, the air is pressed out of the interior to avoid rupturing the wonton from internal pressure when cooked.

The most common[9] filling is ground pork or chicken and shrimp with a small amount of flour added as a binder. The mixture is seasoned with salt, spices, and often garlic or finely chopped green onion. Factory-made, frozen varieties are sold in supermarkets. Commonly, they are handmade at the point of sale in markets or small restaurants by the proprietor while awaiting customers. In markets, they are sold by the unit without being pre-cooked.

## Shapes and cooking methods

[edit]

Wonton soup

Wontons are commonly boiled and served in soup or sometimes deep-fried. There are several common regional variations of shape.

The most versatile shape is a simple right triangle, made by folding the square wrapper in half by pulling together two diagonally opposite corners. Its flat profile allows it to be pan-fried like a guotie (pot sticker) in addition to being boiled or deep-fried.[10]

A more globular wonton can be formed by folding all four corners together, resulting in a shape reminiscent of a stereotypical hobo's bindle made by tying all four corners of a cloth together.

Uncooked pork wontons

A related kind of wonton is made by using the same kind of wrapper but applying only a minute amount of filling (frequently meat) and quickly closing the wrapper-holding hand, sealing the wonton into an unevenly squashed shape. These are called xiao huntun (literally "little wonton") and are invariably served in a soup, often with condiments such as pickles, ginger, sesame oil, and cilantro (coriander leaves).[11]

## Cuisine

[edit]

Wonton noodle soup with chili oil, from Hong Kong

Each region of China has its own variations of wonton; examples include Beijing, Sichuan, Hubei, Jiangnan, Jiangxi, Guangdong (Canton), and Fujian.

Dumplings and wontons from the 7th and 8th centuries CE were found in Turpan.[12]

### Cantonese cuisine

[edit]

In Cantonese cuisine, shrimp-filled wontons within minced pork are most commonly served with thin noodles in a steaming hot soup to make wonton noodles. It may also be consumed with red vinegar. The soup is made from boiling shrimp shells, pork bones, and dried flounder to give it a distinct taste. Wontons are served in a variety of sizes, with the smallest being two wontons and noodles called sai yung.[13]

### Sichuan cuisine

[edit]

Red oil wontons (红油抄手) from Sichuan cuisine

In Sichuan, semi-pentagonal wontons are known as "folded arms" (Chinese: 抄手; pinyin: chāo shǒu) since after initially folding the wonton skin into a right triangle, each end of the hypotenuse is pressed against the middle of opposite sides, creating an impression of crossed arms/hands. These are often served in a sesame paste and chili oil sauce as a dish called "red oil wonton" (Chinese: 红油抄手; pinyin: hóng yóu chāo shǒu).[14]

### Shanghai cuisine

[edit]

In Shanghai and its surrounding area (Jiangnan, nowadays Yangtze River Delta), wonton filling is most often made with minced meat (usually pork) and shepherd's purse served in chicken soup; however, Shanghai cuisine makes a clear distinction between small wontons and large wontons. The former are casually wrapped by closing the palm on a wrapper with a dab of pork filling as if crumpling a sheet of paper. These are popular accompaniments to breakfast or brunch fare. The "large" wontons are carefully wrapped in a shape similar to tortellini, and a single bowl can serve as lunch or a light dinner. They are available with a large variety of fillings; a popular Shanghai fast-food chain offers more than 50 varieties. One popular variety in Shanghai that originated in Suzhou is "three delicacies wonton" (san xian hun tun), which contains pork, shrimp, and beef liver as primary ingredients.

### Ningbo cuisine

[edit]

Ningbo wontons come in two types: steamed wontons and wonton soup.[15] Both are filled with pork and shrimp.[16] These wontons became popular at many Chinese-American restaurants due to their traditional preparation.

### Jiangzhe cuisine

[edit]

In Jiangzhe area, they are often called "wonton." Wontons have two types: small wontons and big wontons. Big wontons are a large ingot shape. Generally boiled, the soup will usually be matched with a thin egg omelette, seaweed, mustard greens, and shrimp.[17]

### Outside China

[edit]

Japanese wonton ramen with menma and narutomaki

In American Chinese cuisine (and occasionally in Canada as well), wontons are served in two ways: in wonton soup (wontons in a clear broth) and as an appetizer called fried wontons. Fried wontons are served with a meat filling (usually pork) and eaten with duck sauce, plum sauce, sweet and sour sauce, or hot mustard. A version of fried wontons filled with cream cheese and crab filling is called crab rangoon. Another version of fried wontons is filled with cream cheese, green onions, soy sauce, and garlic.

Wonton strips, deep-fried strips made from wonton wrappers and served with hot mustard or other dipping sauce, are a common complimentary appetizer in American-style Chinese restaurants.

Indonesian pangsit goreng (锦卤馄饨), fried wontons with sweet and sour sauce

In the Philippines, fried wontons are often called pinseques fritos (pinsec frito in the Castilian singular).[18] Pritong pinsek is the Cebuano and Tagalog name. It also figures in the noodle soup pancit Molo, named after the Molo district of Iloilo City.[19] Wonton wrappers in the broth serve as the noodles in the dish.

Wonton is commonly eaten in Singapore as part of the country's hawker culture. It is commonly eaten with noodles and are called dry wanton mee.

Thai fried wontons with mango sauce

In Indonesian Chinese cuisine, they are called pangsit and are served fried or in soup, usually with Chinese noodles.

In Peruvian-Chinese gastronomic fusion called Chifa, wontons, called wantán in Peru, can be found fried with meat filling to eat with rice or Tallarín saltado, and also in wonton soup or sopa wantán. In Thailand, wontons are called kiao (เกี๊ยว, pronounced [kía̯w]), from the Teochew pronunciation of 饺 (Mandarin: jiǎo; "dumpling"). Wonton soup is called kiao nam (เกี๊ยวน้ำ, [kía̯w náːm]); the soup is made with chicken stock and the wontons made with a pork filling. The soup is very famous in Thailand.

In Eastern Europe, mainly Russia (where they are called пельмени pelmenyi) and Estonia (where they are called pelmeenid), wontons are usually filled with minced meat. They are either boiled or fried; many people eat them with vinegar and sour cream.

In Vietnamese cuisine, they are known as hoành thánh.[20]

## Gallery

[edit]

* Wonton soup in Taipei

* Wonton noodle soup (云吞面)

* Raw wontons in Shenzhen

* Grilled wonton

## See also

[edit]

* Food portal
* Asia portal
* China portal

* Jiaozi
* Kalduny
* Kreplach
* List of Chinese dishes
* List of dumplings
* Mandu
* Manti (dumpling)
* Maultasche
* Pierogi
* Ravioli
* Suanla chaoshou
* Tortellini
* Wonton font
* Youtiao

## References

[edit]

1. ^ "Swallowing clouds in water". Archived from the original on 12 May 2016. Retrieved 28 April 2016.
2. ^ "A wonderful wonton soup recipe". Archived from the original on 28 April 2016. Retrieved 28 April 2016.
3. ^ 自由時報電子報 (27 November 2018). "抄手、餛飩、扁食、雲吞是一家人？它們是什麼關係？ - 食譜自由配 - 自由電子報". 自由時報電子報 (in Chinese (Taiwan)). Archived from the original on 15 July 2024. Retrieved 13 December 2024.
4. ^ "馄饨的由来：古代人认为是一种密封的包子". Archived from the original on 8 January 2020. Retrieved 25 June 2019.
5. ^ Bladholm, L. (1999). The Asian Grocery Store Demystified. Take It with You Guides. St. Martin's Press. p. 192\. ISBN 978-1-58063-045-0. Retrieved 4 January 2020.
6. ^ "馄饨与饺子有什么区别？".
7. ^ Wonton Wrappers Archived 22 September 2014 at Wikiwix About.com. Retrieved: 28 February 2012.
8. ^ Homemade Wonton Wrappers Archived 29 February 2012 at the Wayback Machine Kitchen Simplicity. 13 October 2009.
9. ^ "Wonton Soup". 29 September 2018.
10. ^ "香港非物質文化遺產項目". 香港非物質文化遺產資料庫 (in Traditional Chinese). Retrieved 13 December 2024.
11. ^ "How to make fried wontons with sweet-and-sour sauce". South China Morning Post. 5 December 2019. Retrieved 13 December 2024.
12. ^ Hansen 2012, p. 11.
13. ^ "粵語講故｜茶餐廳老饕為何叫「雲吞麵」作「細蓉」？". Orange News. 20 March 2024. Retrieved 13 December 2024.
14. ^ Holland, Mina (2014). The Edible Atlas: Around the World in Thirty-Nine Cuisines. Edinburgh: Canongate Books. p. 275\. ISBN 978-0-85786-856-5. Archived from the original on 2 May 2018.
15. ^ "Wonton soup Recipe". simplechinesefood.com.
16. ^ "Steamed Wonton and wonton soup". chinatravelz.com. Archived from the original on 31 December 2017. Retrieved 2 May 2018.
17. ^ "江海晚报-弄碗馄饨". www.zgnt.net. Retrieved 13 December 2024.
18. ^ "Comida China de Manila". www.comidachinademanila.com. Archived from the original on 4 October 2017. Retrieved 2 May 2018.
19. ^ "Iloilo rising: Hometown of pancit molo, Jose Mari Chan & Grace Poe". The Philippine Star. Retrieved 3 February 2016.
20. ^ Avieli, Nir. Rice Talks: Food & Community in a Vietnamese Town.

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* Thai beers
* Thai tea
* Thai wine

See also|

* List of Thai dishes
* List of Thai ingredients
* List of Thai restaurants
* Street food of Thailand

*  Category: Thai cuisine

* v
* t
* e

Dutch cuisine

Dishes|

* Babi ketjap
* Babi pangang
* Balkenbrij
* Bami
* Bami goreng
* Bamischijf
* Bapao
* Biefstuk
* Boerewors
* Bokkoms
* Bruinebonensoep
* Doner kebab
* Droëwors
* Erwtensoep
* Foeyonghai
* Friet
* Frikandel
* Gadogado
* Gehaktbrood
* Hachée
* Hutspot
* Kalio
* Kapsalon
* Kebab
* Kerststol
* Krentenbollen
* Macaroni schotel
* Mihoen goreng
* Moules-frites
* Nasi goreng
* Nasi kuning
* Nasi rames
* Nasischijf
* Nasi uduk
* Ontbijtkoek
* Ossenhaas
* Pannenkoek
* Potbrood
* Rendang
* Roggebrood
* Rookworst
* Roti
* Satay
* Saucijzenbroodje
* Selat solo
* Shawarma
* Slavink
* Smoor
* Soto
* Stamppot
* Stroopwafel
* Suikerbrood
* Tempeh
* Tofoe
* Varkenshaas
* Wantan
* Zuurkool

Snacks and koeé|

* Bitterballen
* Broeder
* Falafel
* Janhagel
* Kaassoufflé
* Kaasstengels
* Katte tong
* Kibbeling
* Klappertaart
* Klepon
* Kroepoek
* Kroket
* Kruidnoten
* Lemper
* Loempia
* Loempia goreng
* Murtabak
* Nonnevot
* Oliebol
* Pisang goreng
* Pepernoot
* Pfeffernüsse
* Poffertjes
* Rissole
* Semprong
* Soempia
* Speculaas

Desserts|

* Appeltaart
* Banket
* Bossche bol
* Dadar gulung
* Koeé lapis
* Koeksister
* Krentjebrij
* Melktert
* Pandan cake
* Rijstevlaai
* Spekkoek
* Tompouce
* Vla
* Vlaai

Condiments and
boemboe|

* Atjar
* Balado
* Curry ketchup
* Fritessaus
* Hagelslag
* Joppiesaus
* Ketjap
* Muisjes
* Piccalilli
* Sambal
* Satay sauce
* Seroendeng
* Trassi
* Treacle
* Vlokken

* v
* t
* e

Dumplings

List of dumplings

American cuisine|

| North America|

* Apple dumpling
* Chicken and dumplings
* Crab Rangoon
* Knoephla
* Manapua
* Poutine râpée
* Rivels

|

Latin America|

* Bolinho de chuva
* Chapalele
* Corunda
* Empanada
* Hallaca
* Nuegado
* Pamonha
* Pantruca
* Sorrentinos
* Tamale

Caribbean|

* Ducana
* Pasteles

Asian cuisine|

| East Asia|

Chinese
Abacus seeds
Bah-oân
Baozi
Chhau-a-koe
Cha siu bao
Cifantuan
Fun guo
Har gow
Hujiao bing
Jiaozi
Kibi dango
Lo mai gai
Qingtuan
Shengjian mantou

Soon kueh
Shumai
Suanla chaoshou
Tangbao
Tangyuan
Taro dumpling
Wonton
Xiaolongbao
Yau gok
Zhaliang
Zongzi
Japanese
Akashiyaki
Chimaki
Daifuku
Dango
Gyōza
Hōtō
Kibi dango (millet dumpling)
Kibi dango (Okayama)
Mitarashi dango
Nikuman
Oyaki
Shūmai
Suiton
Takoyaki
Korean
Bukkumi
Eo-mandu
Gamja-ongsimi
Gyeongdan
Hoppang
Jjinppang
Mandu
Mandu-guk
Mandu-gwa
Pyeonsu
Sujebi
Songpyeon
Mongolian
Bansh
Buuz
Khuushuur

|

Southeast Asia|

Burmese
Mont baung
Mont lone yay baw
Mont phet htok
Filipino
Bibingka
Binaki
Empanada
Mache
Masi
Moche
Pancit Molo
Paowaw
Pinsec frito
Samosa
Shumai
Siopao
Indonesian
Arem-arem
Bakcang
Bakpau
Batagor
Burasa
Chai kue
Cilok
Jalangkote
Karipap
Klepon
Kue kochi
Kue putu
Kue putu mangkok
Lemang
Lemper
Lepet
Nagasari
Panada
Pangsit
Pastel
Risoles
Roti oliebol
Semar mendem
Siomay
Timphan
Thailand
Cho muang
Vietnamese
Bánh bao
Bánh bao bánh vạc
Bánh bột lọc
Other
Curry puff

South Asia|

* Ada
* Aushak
* Fish patty
* Gujhia
* Gulha
* Hoentay
* Kozhukkatta
* Lukhmi
* Modak
* Momo
* Nevryo
* Munthiri kothu
* Samosa
* Yomari

Central Asia|

* Chuchvara
* Manti
* Orama
* Samsa

West Asia|

* Gondi
* Gürzə
* Hingel
* Khinkali
* Kubbeh
* Qatayef
* Sambusak
* Shishbarak
* Tatar böreği

North Asia|

* Pelmeni
* Pyanse

European cuisine|

| Eastern Europe|

* Borș de burechiușe
* Chebureki
* Colțunași
* Halušky
* Kalduny (Kundumy)
* Knish
* Kreplach
* Mataz
* Matzah ball
* Pelmeni
* Pirozhki
* Scovardă
* Uszka
* Varenyky

|

Southern Europe|

* Agnolotti
* Pavese
* Piedmontese
* Cappelletti
* Casoncelli
* Casunziei
* Cjarsons
* Gnocchi
* Gnudi
* Mezzelune
* Ravioli
* Sacchettoni
* Tortellini
* Tortelloni

Central Europe|

* Black dumplings
* Bryndzové halušky
* Capuns
* Dampfnudel
* Germknödel
* Halušky
* Idrijski žlikrofi
* Kluski
* Knedle
* Knödel
* Kopytka
* Maultasche
* Mohnnudel
* Pampuchy
* Pickert
* Pierogi
* Pyzy
* Marillenknödel
* Schlutzkrapfen
* Schupfnudel
* Shlishkes
* Silesian dumplings
* Strapačky
* Uszka

Western Europe|

* Barbajuan
* Rissole

Northern Europe|

* Bedfordshire clanger
* Cepelinai
* Kroppkaka
* Palt
* Pitepalt
* Raspeball

African cuisine|

* Kenkey
* Sambusa

Oceanian cuisine|

* Dim sim

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