Chinese Wontons

Wontons is type of dumpling that is found in Chinese cuisine.  I find them really versatile because it can be served as a appetizer (both steamed and fried ) and can also be used to make wonderful wonton soup, which is prefect for cold days. In this recipe, I have used homemade wonton wrappers, but to make it easier and quicker, one can use also ready made wonton wrappers. Enjoy 🙂 ~ Kamakshi

Prep Time : 25 mins                                                                           Cook Time : 15 mins
Yields : 24 wontons


For the homemade Wonton Wrapper ( You can also use, ready made wonton wrappers)

  • 2 cups All purpose Flour (Maida)
  • 1 egg
  • 1 tsp Salt
  • 1/2 cup water
  • 1 tbsp Cornstarch/ Cornflour


  1. Combine the flour and salt in a bowl.  Beat the eggs and mix with the water. Pour the egg-water mix into the flour, mix well and knead the dough till it becomes smooth and pliable. Let it rest for 10-15 mins.
  2. Divide the dough into 4-6 portions. Roll out the dough on a surface lightly coated with cornstarch (if you use flour it may toughen it up). Roll out as thin as you possibly can.
  3. Cut into squares. Lightly dust it with cornstarch and keep aside.


  • 300 gms Pork/Chicken Mince
  • 3 tbsp very finely chopped onion
  • 1 tbsp Ginger, finely minced
  • 11/2 tsp Salt
  • 1 tsp Soya sauce
  • 1 tbsp Oil ( if using Chicken mince)

Add the ingredients in a bowl and mix well.


  1. Take a square wonton wrapper Place a little filling in the center and scrunch it from all sides like  a small bag.  I find this method the easiest, but check out this link to see how you can fold wontons : How to fold wontons 8 different ways.
  2. Using the same method, prepare all the wontons.
  3. As an appetizer, you can serve them steamed or deep fried.  To Steam them, place the wontons in a steamer and steam for 15 mins. To deep fry them, heat a pan with about one cup of oil, and deep fry 6-7 wontons at a time.
  4. Serve with Chilli sauce.



 Serves : 2


  • 10-12 wotons
  • 3 cups Chicken stock
  • 1/2 ” inch Gingerly, finely diced
  • 1 small Onion, diced
  • 2-3 Peppercorns
  • 1 tsp Soya sauce
  • 1 tsp Fish sauce
  • 1 cup blanched Spinach or Bak Choy leaves
  • 1 sprig Scallion, chopped


  1. For the broth, put all ingredients in soup pot except for the Bak Choy/ Spinach leaves and scallion. Simmer for about 20 mins.
  2. Once you’ve wrapped up your wontons, bring a pot of water to a boil. Drop wontons in. When they float to the surface drain them and set aside.
  3. To serve your soup, place some wontons in a bowl along with some blanched spinach/bak choy leaves and scallion. Ladle in the boiling broth and serve hot.