How to Wrap Wontons

Wontons - boiled, pan-seared, or fried, these Chinese dumplings are always delicious. Today, with the rise of pre-wrapped, frozen, supermarket-style wontons, the art of wrapping ones' own wontons has become somewhat rare. Luckily, by following just a few easy steps, it's easy to learn how to wrap wontons by hand either with store-bought wrappers or your own wrappers made from scratch (see: How to Make Wonton Wrappers). If you need help with the filling look into how to make wontons. See Step 1 below to get started!

Ingredients

Wonton filling
Wonton wrappers
Bowl of water

Method 1

Method 1 of 3:

Using a Crescent Fold

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1
Grab your filling, wrappers, and a bowl of water. To begin, prepare your wonton-wrapping work space. You'll need just four things - a bowl of filling, a bowl of warm water, a set of store-bought wonton wrappers, and a clean, flat area (like a cutting board) to work on.
- Wontons can have a wide variety of fillings - the exact type of filling you use is up to you. One very common type of filling is made from ground pork and minced shrimp held together with flour or cornstarch.^{[1]XResearch source} Spices and herbs like garlic and green onions are often added to this filling.
Ensure your hands are clean, then dip a finger in your warm water and use it to moisten the edges of the wrapper.^{[2]XResearch source} This helps the wonton hold together and stay shut during the cooking process.
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3
Add filling and fold the wonton in half.
- Place about a teaspoon of filling (or less) in the very center of the wrapper.^{[3]XResearch source} Fold the wrapper in half to make a rectangular shape. Press gently to force out any air that's trapped under the fold - you don't want any air bubbles in your wonton. This is because any air that's trapped within the wonton will naturally expand as it's heated during cooking, potentially rupturing the wonton.
- Don't over-stuff your wonton - this can keep it from cooking thoroughly. A good rule of thumb is that you've over-stuffed your wonton if you can't fold it in half a second time at this point in the process.
Next, you'll want to fold the wonton back over itself in the direction of the filling. In other words, take the two corners of the rectangle formed by the wrapper that are on the same edge as the ball of filling and fold them over each other to make a circular or crescent-shaped dumpling. Then, dip your finger in the warm water, wet one of the edges you just folded over the other, and re-fold it, pinching to seal the edges together.^{[4]XResearch source}
Congratulations - you've just wrapped your first wonton. With practice, this skill will become second-nature. Use the rest of your filling and wrappers to make more wontons in the same way as you formed the first. Cook by boiling, deep-frying, or pan-frying. Alternatively, refrigerate immediately.

Method 2

Method 2 of 3:

Using a Four Corners Fold

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This wrapping method gives you a wonton that looks a little like a grocery bag with its handles stretched tight. Begin in the same way as you did for the method above. Lay your wrapper down flat in your work area and add about one teaspoon of filling in the very center.^{[5]XResearch source}
2
Fold one corner inward. Next, grab one of the wrapper's corners and fold it over your ball of filling. The tip of the corner should be at (or even slightly past) the center of the wonton. Moisten the top of this corner of the wrapper with warm water after you've folded it.^{[6]XResearch source}
- You don't need to moisten the corner's bottom edge. It will naturally adhere to the filling somewhat, but even this isn't essential for a wonton that holds together.
3
Fold the opposite corner inward. Next, grab the corner that's opposite the one you just folded - in other words, the corner diagonally across from it. Take this corner and gently fold it over the top of the filling and the other corner. The tips of the two corners should overlap slightly.
- When you fold this second corner over the top, it should gently adhere to the corner underneath because of the water you used to moisten it.
4
Fold the two remaining corners into an upward "point". Next, you'll need to fold the two remaining corners (the other set of diagonal opposites) together. Moisten one (not both) of the remaining corners with warm water. Then, take each corner and fold it neatly over the filling. Bring the two corners together so that they come together flat against one another. The end result should be that these two corners are stuck together pointing roughly upwards over the filling, which is gathered in the bottom.
- If you need to, you can lightly pinch the two upward-pointing corners together to help them adhere to each other.
- Congratulations! You're done.

Method 3

Method 3 of 3:

Using a Hong Kong-style Fold

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This method makes a wonton that looks like a sack of money or an old-fashioned coin purse. To begin, touch the tip of your index finger to the tip of your thumb to make a small ring (this should look like the "A-OK" hand gesture). Lay your wrapper on top of this ring, centered over the hole. It's not a problem if it droops slightly into the hole.
2
Place your filling in the center of the wrapper. Next, take about a teaspoon of filling (as before) and place it in a ball in the center of the wrapper. Use the spoon you used to scoop your filling to push the filling down through the ring made by your fingers slightly. This should draw the corners of the wrapper inward.
- Don't push too hard! You don't want to end up with your filling, wrapper, or both on the floor.
As you push the filling down, gently bring the edges of the wrapper together by closing the ring made by your fingers. As you do this, the edges of the wrapper should close together above the filling. When you finish bringing the edges of the wrapper together, your wonton should look like a tiny "sack" of filling with its upper edges ruffled up.
4
Dab warm water around the opening and seal. The last thing you want your wonton to do is to come apart while you cook it. To ensure your wonton holds together, dab a little warm water around the opening of the wonton and press the edges together to seal. Because the edges are crumpled up, you may need to re-apply water as needed if you have trouble getting the opening to stay shut.
- Congratulations! You're done. Lather, rinse, repeat, and enjoy your delicious wontons.

Expert Q&A

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Question
How can I wrap a wonton if I want a lot of fillings inside?
Jason Mayer
Personal Chef
Jason Mayer is a Personal Chef based in Indianapolis, Indiana. He is a part of the United States Personal Chef Association, Indianapolis Business and Brews, and the New Jersey Chef Alliance. Chef Jason’s specialties include Asian Fusion, French, Greek, and various European cuisines. By working with farmers in the area, Chef Jason is determined to offer the freshest and best ingredients that he can for his clients in the Tri-Cities area of Indianapolis, Louisville, and Cincinnati. He offers a variety of services, including Private Home Dining, Cooking Classes, Weddings, Event Catering, and Restaurant Consulting. Before starting his personal chef business, he worked throughout the culinary world, including in fromageries, fine dining restaurants, in-home private dining, and 5 Diamond Hotels.
Jason Mayer
Personal Chef
Expert Answer
If you want a lot of fillings in your wontons, you can employ a folding technique that accommodates a generous portion. One approach involves placing an appropriate amount of filling in the center of the wonton wrapper. Fold the wrapper in half diagonally, forming a triangle, and press the edges to seal. Ensure that the filling is evenly distributed and avoid overstuffing to prevent leakage during cooking. Alternatively, for a more cylindrical shape, place the filling in the center of the wrapper, fold it over the filling, and seal the edges, creating a compact yet generously filled wonton. Experiment with these techniques to find the one that best suits your preference for a hearty wonton experience.
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Question
How do I keep it from drying out until it is finished?
The Hungry Bites
Community Answer
You can cover them with cling film or a (very lightly) damp kitchen towel. Be careful though, because if the towel is too wet it can ruin the texture of your wontons.
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