wonton

Wonton refers to a type of Chinese dumpling made with a thin flour wrapper and a savory filling. The wrapper is usually made from wheat flour and water, sometimes with egg, and is typically square or round. Fillings are commonly minced pork, sometimes combined with shrimp, mushrooms, or vegetables, seasoned with ginger, scallions, soy sauce, sesame oil, and white pepper. The filling is wrapped into a small pouch and sealed.

The English term wonton comes from the Cantonese word wan tan (雲吞), often translated as "cloud swallow" and used in both Cantonese cuisine and dim sum. Wontons are central to several regional dishes. In Guangdong and Hong Kong they are frequently served in clear broth as wonton soup or with noodles as wonton noodles. In other areas, wontons may be steamed or deep-fried; fried wontons are common as a snack or in dim sum sets.

Variations exist across China and the Chinese-speaking world. Northern versions may use different fillings, while Southeast Asian adaptations may incorporate shrimp, crab, or chicken and are popular in Singapore and Malaysia. Commercial wontons are sold frozen and dried, and can be prepared by boiling, steaming, or frying.

Wontons are typically eaten fresh but can be frozen for storage. They are a staple in many Chinese diaspora communities and are widely found in eateries that specialize in dumplings and noodle dishes.