"Wanton" redirects here. For the English word, see wikt:wanton.
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Wonton
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A Cantonese-style shrimp wonton
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| Type |
Dumpling |
| Course |
Entree |
| Place of origin |
China |
| Region or state |
South China |
| Serving temperature |
Hot |
| Main ingredients |
Dough: flour, eggs, water, salt
Filling: ground pork, spices, garlic or green onions |
| Cookbook: Wonton Media: Wonton |
|
| Wonton |
| Chinese name |
| Simplified Chinese |
1. 馄饨
2. 云吞
3. 抄手
4. 清汤
5. 扁食 |
| Traditional Chinese |
1. 餛飩
2. 雲吞
3. 抄手
4. 清湯
5. 扁食 |
| Literal meaning |
1. Irregularly shaped dumpling
2. cloud swallow
3. crossed hands
4. clear soup |
| Transcriptions |
| Standard Mandarin |
| Hanyu Pinyin |
1. húntun
2. yúntūn |
| other Mandarin |
| Sichuanese Pinyin |
3. cao1 sou3 |
| Wu |
| Romanization |
1. wen den |
| Gan |
| Romanization |
4. chin thon (Pha̍k-oa-chhi) |
| Yue: Cantonese |
| Yale Romanization |
1. wàhn tān
2. wàhn tān |
| IPA |
[wɐ̀n tʰɐ́n] |
| Jyutping |
1. wan4 tan1
2. wan4 tan1 |
| Southern Min |
| Hokkien POJ |
2. hûn-thun
4. chheng-thng |
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| Thai name |
| Thai |
เกี๊ยว |
| RTGS |
kiao |
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A wonton (also spelled wantan, or wuntun in transcription from Cantonese; Mandarin: húndun or húntun) is a type of dumpling commonly found in a number of Chinese cuisines.
Contents
- 1 Preparation and filling
- 2 Shapes and cooking methods
- 3 Cuisine
- 3.1 Cantonese cuisine
- 3.2 Sichuan cuisine
- 3.3 Shanghai cuisine
- 3.4 Ningbo cuisine
- 3.5 Outside China
- 4 Chinese names
- 5 Mythology
- 6 See also
- 7 References
Preparation and filling
Wontons are made by spreading a square wrapper (a dough skin made of flour, egg, water, and salt)[1][2] flat in the palm of one's hand, placing a small amount of filling in the center, and sealing the wonton into the desired shape by compressing the wrapper's edges together with the fingers. Adhesion may be improved by moistening the wrapper's inner edges, typically by dipping a fingertip into water and running it across the dry dough to dissolve the extra flour. As part of the sealing process, air is pressed out of the interior to avoid rupturing the wonton from internal pressure when cooked.
Preparing and filling wonton dumplings in Hong Kong
The most common[citation needed] filling is ground pork and shrimp with a small amount of flour added as a binder. The mixture is seasoned with salt, spices, and often garlic or finely chopped green onion. Factory-made, frozen varieties are sold in supermarkets. Commonly, they are handmade at the point of sale in markets or small restaurants by the proprietor while awaiting customers. In markets, they are sold by the unit, without being pre-cooked.
Shapes and cooking methods
A bowl of wonton noodle soup
Wontons are commonly boiled and served in soup or sometimes deep-fried. There are several common regional variations of shape.
The most versatile shape is a simple right triangle, made by folding the square wrapper in half by pulling together two diagonally opposite corners. Its flat profile allows it to be pan-fried like a guotie (pot sticker) in addition to being boiled or deep-fried.[citation needed]
A more globular wonton can be formed by folding all four corners together, resulting in a shape reminiscent of a stereotypical hobo's bindle made by tying all four corners of a cloth together.
A related kind of wonton is made by using the same kind of wrapper, but applying only a minute amount of filling (frequently meat) and quickly closing the wrapper-holding hand, sealing the wonton into an unevenly squashed shape. These are called xiao huntun (literally "little wonton") and are invariably served in a soup, often with condiments such as pickles, ginger, sesame oil, and cilantro (coriander leaves).[citation needed]
Cuisine
Pangsit Goreng (fried wonton) with sweet and sour sauce of Indonesian Chinese cuisine
Each region of China has its own variations of wonton, examples include Beijing, Sichuan, Hubei, Jiangnan, Jiangxi, Guangdong (Canton), Fujian, etc.
7th or 8th century old dumplings and wontons were found in Turfan.[3]
Cantonese cuisine
In Cantonese cuisine, shrimp filled wonton within minced pork is most commonly served with thin noodles to make wonton noodles. It may also be consumed with red vinegar. The soup is made from boiling shrimp shells, pork bones and dried flounder to give it a distinct taste. Hong Kong wontons were introduced to the area after World War II as street food and later indoor eateries. Wonton is served in variety of sizes with smallest being two wonton and noodles called Sai Yung.[citation needed]
Sichuan cuisine
In Sichuan, semi-pentagonal wonton are known as chāo shǒu (抄手, literally "crossed hands" ) since after initially folding the wonton skin into a right triangle, each end of the hypotenuse are pressed against the middle of opposite sides, creating an impression of crossed arms/hands. These are often served in a sesame paste and chili oil sauce as a dish called "red oil wonton" (红油抄手).[citation needed]
Shanghai cuisine
In Shanghai and its surrounding area (Jiangnan), Wonton filling is most often made with minced meat and bok choy served in chicken soup; however, Shanghai cuisine makes a clear distinction between small wontons and large wontons. The former are casually wrapped by closing the palm on a wrapper with a dab of pork filling as if crumpling a sheet of paper. These are popular accompaniments to breakfast or brunch fare. The "large" wontons are carefully wrapped (often resembling large tortellini) and a single bowl can serve as lunch or a light dinner. They are available with a large variety of fillings; a popular Shanghai fast food chain offers more than 50 varieties. One popular variety in Shanghai which is said to have originated in Suzhou is "three delicacies wonton" (san xian hun tun)which contains pork, shrimp and fish as primary ingredients.[citation needed]
Ningbo cuisine
Ningbo Wonton has two types, steamed Wonton and Wonton soup. Both are filled with pork and shrimp.[4] Available at many Chinese-American restaurants, these wontons became popular due to their traditional preparation.
Outside China
Fried wontons of American Chinese cuisine
In American Chinese cuisine (and occasionally in Canada as well), wontons are served in two ways: in wonton soup (wontons in a clear broth), and as an appetizer called fried wontons. Fried wontons are served with a meat filling, (usually pork), and eaten with duck sauce, sweet and sour sauce, or hot mustard. A version of fried wontons are filled with a cream cheese and crab filling; these are called crab rangoon. Another version of fried wontons are filled with a mixture of cream cheese, green onions, soy sauce and garlic. These are best when eaten with sweet and sour sauce. Compared to the Far East versions, fried wontons are eaten dry.[citation needed]
Wonton strips, deep-fried strips made from wonton wrappers and served with hot mustard and/or dipping sauce, are a common complimentary appetizer in American-style Chinese restaurants.
In the Philippines, fried wontons are often called pinseques fritos (pinsec frito in the Castilian singular).[5] Pritong pinsek is the Cebuan and Tagalog name.
In Canadian Chinese cuisine, wonton soup in eateries not catering to Chinese have pork filled wontons with noodles similar to spaghetti, BBQ pork and vegetables in a clear chicken broth.[citation needed]
In Indonesian Chinese cuisine, they are called Pangsit. Served fried or in soup, usually with Chinese noodles.
In Peruvian-Chinese gastronomic fusion called Chifa, wonton, called Wantán in Peru, can be found fried with meat filling to eat with rice or "Tallarín saltado", and also in wonton soup or Sopa Wantán.
In Thailand, wonton is called kiao (เกี๊ยว, pronounced [kía̯w]), from Hokkien pronunciation of 饺 (Mandarin: jiǎo; "dumpling"). Wonton soup is called kiao nam (เกี๊ยวน้ำ, [kía̯w náːm]); the soup is made with chicken stock and the wontons made with a pork filling. The soup is very famous in Thailand.
In Northern Europe, mainly Russia (where they are called "pelmenyi") and Estonia (where they are called "pelmeenid"), wontons are usually filled with minced meat. They are eaten either boiled or fried, and many people eat them with vinegar and sour cream.
Chinese names
In Mandarin, they are called hundun (traditional Chinese: 餛飩; simplified Chinese: 馄饨; pinyin: húndun).
In Cantonese, they are called wantan (traditional Chinese: 雲吞; simplified Chinese: 云吞; Jyutping: wan4tan1; Cantonese Yale: wàhn tān), which literally means "swallow cloud" because when they are cooked, the dumplings float in the broth like small clouds.[6][7]
Mythology
Hundun (Wantan in Cantonese) is also a legendary faceless being in Chinese mythology and the primordial and central chaos in Chinese cosmogony, comparable with the World egg.
See also
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Wikimedia Commons has media related to:
Wonton (category)
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- Jiaozi
- Kalduny
- Kreplach
- List of Chinese dishes
- List of dumplings
- Mandu (dumpling)
- Manti (dumpling)
- Maultasche
- Pierogi
- Ravioli
- Suanla chaoshou
- Tortellini
- Youtiao
References
- ^ Wonton Wrappers About.com. Retrieved: 28 February 2012.
- ^ Homemade Wonton Wrappers Kitchen Simplicity. 13 October 2009.
- ^ Hansen 2012, p. 11.
- ^ Steamed Wonton and wonton soup
- ^ http://www.comidachinademanila.com/
- ^ Swallowing clouds in water. Retrieved 2016-04-28.
- ^ A wonderful wonton soup recipe. Retrieved 2016-04-28.
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Cantonese cuisine
|
| Main dishes |
- Bao yu
- Bird's nest soup
- Buddha's delight
- Cantonese seafood soup
- Chinese steamed eggs
- Congee
- Crispy fried chicken
- Dragon tiger phoenix
- Hot pot
- Seafood birdsnest
- Shark fin soup
- Snake bite chicken
- Soy sauce chicken
- Subgum
- Sweet and sour pork
- White boiled shrimp
- White cut chicken
- Wonton noodles
- Yangzhou fried rice
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| Dim sum and yum cha |
- Annin tofu
- Beef tripe
- Cha siu bao
- Chicken feet
- Coconut bar
- Har gow
- Jian dui
- Jiaozi
- Lo mai gai
- Nian gao
- Ox-tongue pastry
- Rice noodle roll
- Shumai
- Spring roll
- Steamed meatball
- Swiss wing
- Taro cake
- Taro dumpling
- Tendon
- Tofu skin roll
- Turnip cake
- Water chestnut cake
- Yau gok
- Youtiao
- Zhaliang
|
| Siu laap |
- Char siu
- Chinese sausage
- Lou mei
- Orange cuttlefish
- Roast goose
- Siu mei
- Siu yuk
- White cut chicken
|
| Desserts and pastry |
- Almond biscuit
- Biscuit roll
- Deuk Deuk Tong
- Douhua
- Ginger milk curd
- Lo mai chi
- Mooncake
- Red bean soup
- Sausage bun
- Tong sui
- White sugar sponge cake
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| Condiments and spices |
- Fermented bean curd
- Five-spice powder
- XO sauce
|
| Ingredients |
- Beef ball
- Black bean paste
- Chenpi
- Fermented black beans
- Fish ball
- Fish slice
- Frog legs
- Garland chrysanthemum
- Kai-lan
- Mantis shrimp
- Pig's ear
- Prawn ball
- Rapeseed
- Saang mein
- Sea cucumber
- Shahe fen
- Shrimp roe noodles
- Spare ribs
- Suan cai
- Tofu skin
- Wonton
- Yi mein
- Yin yang fried rice
- Zha cai
|
| Others |
- Chinese herb tea
- Dried shredded squid
|
- Cantonese restaurant
- Beijing cuisine
- Shanghai cuisine
- Hong Kong cuisine
- Macanese cuisine
- Chinese cuisine
- History of Chinese cuisine
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|
Shanghai cuisine
|
- Century egg
- Cifantuan
- Hairy crab
- Hongshao pork
- Jiaozi
- Lion's head
- Nian gao
- Qingtuan
- Shanghai cumian
- Shanghai fried noodles
- Shengjian mantou
- Song gao
- Sou
- Stinky tofu
- Tangbao
- Tea egg
- Wonton
- Xiaolongbao
- Yan Du Xian
- Youtiao
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- Beijing cuisine
- Cantonese cuisine
- Hong Kong cuisine
- Macanese cuisine
- Chinese cuisine
- History of Chinese cuisine
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