Wonton, Steamed or Deep Fried

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“Wonton is one versatile noodle dumpling. You can serve them as appetizers, have them in soup or as part of a Chinese meal. Serve with a little sweet & sour sauce (unless you are putting them in your soup) They freeze well (before cooking them) so you can do ahead”
40 Wonton

Ingredients Nutrition

  • 1 (8 ounce) package wonton wrappers (sold in any grocery store)
  • 6 dried Chinese mushrooms (or use 5 fresh mushrooms, finely chopped)
  • 3 tablespoons bamboo shoots, finely chopped
  • 4 ounces prawns, finely chopped
  • 4 green onions, finely chopped
  • 8 ounces pork, finely minced
  • 1 teaspoon salt
  • 1 tablespoon light soy sauce
  • 1 teaspoon sesame oil
  • 1 clove garlic (optional)


  1. If using dried mushrooms (and these are the best) soak them in hot water for 30 minutes, squeeze out the moisture, discard stems and chop finely.
  2. combine remaining ingredients, mix well.
  3. put a small amount of filling, about a 1/2 tsp, on each wonton wrap.
  4. moisten the edges of the wrap with water and fold over to form a triangle, points should be slightly overlapping and press together.
  5. Then bring the two ends together, dab with a little of the filling mixture where they join and seal.
  6. You may now deep fry them over medium heat for about 2 minutes or until golden Or you may add them to soup and cook them for about 5 minutes in the soup& serve.
  7. Or you may steam them by placing them in a steamer do not layer them, and stem for about 10 minutes.

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