Wonton Dumplings

Preparation info

  • Difficulty


  • Makes about 25 dumplings, to serve


    as an appetizer.

Appears in

Chinese Technique

By Ken Hom

Published 1981

  • About

The same filling can be wrapped differently (pleated) and cooked differently (steamed) to produce an entirely new dish. Instead of completely enclosing the filling, as for wontons made for soup, the dough is gathered around the filling and pleated to form a cylinder. The cylinder is flattened on the bottom so that it can stand up. Steamed dumplings have a distinct texture. Steaming highlights the flavor and retains the identity of the ingredients and the wrapper instead of dispersing them into the broth in which they are cooked. Similarly, the flavor of the wrapper is more pronounced. These dumplings make an attractive appetizer. They reheat well and can be made ahead of time. Serve on a bamboo steamer.



  • Steaming
  • May be prepared in advance and reheated by steaming.
  • Suggested Beverage: Dry rosé or blanc de noir

  1. Place a teaspoonful of filling in the center of the wonton square, pressing in at the sides to pleat the edge.

  2. Flatten the pleats around the edge to form a cylinder—the top is left uncovered. Stand it up and tap it on a flat surface to flatten the bottom.

  3. The finished dumpling is basically a cylinder open at the top and pleated around the side.

  4. Arrange layers of dumplings in baskets lined with cheesecloth. Stack the baskets and steam them over water in a wok for 15 minutes.

  5. The cooked dumplings can be served in the bamboo steamer itself. (Remove the cheesecloth.) Have some thin soy sauce available for dipping.