How to Fold Wontons
The secret to a sturdy wonton is managing the air. If you trap too much inside, the skin will burst as soon as it hits the water; press the wrapper firmly against the filling to create a seal that lasts.
Consistency is your best friend.
Keep your wrappers under a damp paper towel while you work to prevent them from drying out and cracking at the edges.
- small bowl of water
- flat work surface
- teaspoon
- baking sheet lined with parchment
What goes in.
- 40square wonton wrappers
- 1 lbground pork or shrimp filling
- 1/2 cupwater for sealing
Moisture Control
Use only a light film of water on the edges. Too much water turns the wrapper into mush, while too little will cause the wonton to pop open in the pot.
The method.
Position the wrapper
Lay the square wrapper flat on your palm or a cutting board like a diamond, with one corner pointing toward you.
Add the filling
Place a small teaspoon of filling exactly in the center. Avoid overfilling, as it makes the corners difficult to pull together.
Create the triangle
Lightly wet the top two edges of the wrapper with water. Fold the bottom corner up to meet the top corner, pressing out any air pockets around the meat.
Form the pouch
Take the two side corners, brush a tiny bit of water on one, and pull them together in front of the center fold. Overlap them and press firmly to seal.
Other turns to take.
The Nurse's Hat
Simply fold the wrapper in half into a rectangle and press the edges together; do not bring the corners around.
The Beggar's Purse
Place the filling in the center, gather all four corners up, and twist the top to seal tightly.
When it doesn't go to plan.
Freeze raw wontons on a parchment-lined tray for an hour before bagging them, otherwise they will stick together into a single mass.
If your wrappers feel brittle, let them sit at room temperature for ten minutes before opening the package.
Check for air pockets before sealing the final corner; if you see one, poke it gently with a toothpick to release the air.
The ones that keep coming up.
How do I know if I used too much filling?
If you cannot touch the edges together without the wrapper stretching or tearing, you have too much filling.
Can I use egg wash instead of water?
Stick to water. Egg wash can make the edges gummy and can discolor the wrappers during boiling.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe