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Mar 3, 2007 07:50 AM

ISO Wonton Fillings and prep methods

I have several packages of wonton wrappers. Now I need filling ideas. Do I use peanut oil or broth? Recipes for appetizers, in soup or just plain ole dinner. What's your favorite wonton filling/method? Best way to steam wontons? Ideal wrapping method?

Thanks in advance!

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  1. I sometimes fill them with a mixture of crab, cream cheese and green onions. Then I fry them and serve them as appetizers. They are fattening and the cream cheese splatters if it spills out but they're good

    1 Reply
    1. re: mrsmegawatt

      thanks mrsmeg, I've made these before and they are so easy, so good!

    2. This is one thing that offers a whole wide rainbow range of options, both in terms of the variety of different dishes you end up with, and the range of "make it complex and subtle" all the way to "quick and simple." And after all THAT, then you get to the variety of dips/garnishes/sauces.

      Start with wonton wrappers.

      "Crab Rangoon" has already been discussed above (and I have yet to see any in a restaurant that contain anything other than plain cream cheese)

      When I want enough for my family and it has already been a long day, fill with ground pork mixed with a few drops of soy sauce, and steam (steaming: tear a square of foil or parchment a bit smaller than the steamer, place the wontons on that liner, and when filled move on to the next in the stack of steamers - steam 15 minutes.) If I'm really in a "just get it on the table" mood, ground beef is OK.

      Wonton soup can be "quick and simple" pretty much as above (I'd steam them and then add them to the broth at the last minute). But a simple wonton soup can be awesome if you use a superior and carefully-made broth instead of a can of chicken broth, and the filling should, for best effect, be ground shrimp/scallion, cornstarch, salt, white pepper, and add some small whole shrimp before mixing and filling and steaming.

      What else can go in a wonton? Study the "frozen dumpling" section of a large Asian market: minced kimchee is great - you'll find many more ideas.

      Wontons, IMO, lose much of their subtlety when fried.


      let's begin with a mix of soy sauce, scallion, minced garlic. You can add hot chili paste. You can add sugar (and/or chili paste) and thicken by boiling with a bit of cornstarch.

      Next, hoisin. Just plain hoisin. Maybe thin it just a teensy bit.

      Of course, a fruity "duck sauce" is popular.

      Korean hot pepper paste is good by itself, or as an addition to any of the above.

      My favorite dip is a dish with a splash of good sesame oil, a dab of Korean soybean paste, and salt. Dipping in various spots, or mixing while dining, offers a variety of intensities and balances.

      1 Reply
      1. re: wayne keyser

        wow wayne k, thanks for all the suggestions, detail. you've given me exactly what I was looking for to expand my "beginner" approach.

      2. What about dessert? I' ve filled them with fruit, fried, then tossed with sugar and cinnamon right away. I've done this with bananas and apples. Good for parties.

        1. I like a filling of ground pork, ginger, garlic, scallion and bamboo shoot. Throw in soup. Yum.

          1. I like to use a pumpkin filling between two wrappers, pinch the edges shut w/ water. Boil briefly and use a sage butter cream sauce over them.

            2 Replies
            1. re: chowser

              You're making pumpkin ravioli (and I think it's a great idea!)

              1. re: wayne keyser

                Yes that would have been a quicker way for me to say it...:-)