There’s something magical about biting into a perfectly folded wonton—crispy edges, tender filling, and that satisfying pop of flavor. Whether you’re craving wonton soup or crispy fried appetizers, mastering the art of wonton-making is easier than you think. Today, I’m sharing everything you need to know to fold wontons like a pro, plus the secrets that dumpling masters use to get those gorgeous, restaurant-quality pleats.

Ready to impress your family (and yourself)? Let’s dive in!

What You’ll Need: Simple Ingredients, Amazing Results

The beauty of wontons is their simplicity. You probably have most of these ingredients already:

For the Filling:

• 1 lb ground pork (or shrimp, or a mix!)
• 2 green onions, finely chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp cornstarch
• Salt and white pepper to taste

For Assembly:

• 1 package wonton wrappers (found in the refrigerated section)
• Small bowl of water
• Clean kitchen towel

Mixing the Perfect Filling

Here’s where the magic begins. In a large bowl, combine your ground pork with all the filling ingredients. Now here’s the secret: mix in one direction only for about 2 minutes. This develops the proteins and creates that bouncy, restaurant-quality texture.

The filling should be sticky and hold together when you press it. Too wet? Add a bit more cornstarch. Too dry? A splash of soy sauce fixes that right up.

Pro tip: Make your filling at least 30 minutes ahead and chill it. Cold filling is SO much easier to work with and prevents your wontons from getting soggy.

The Folding Techniques: Three Ways to Wow

This is where you become a dumpling master! I’m sharing three classic folds that look impressive but are surprisingly simple.

The Classic Triangle Fold

1. Place a wonton wrapper on your work surface like a diamond
2. Add 1 teaspoon of filling to the center
3. Dip your finger in water and wet two edges
4. Fold in half to create a triangle, pressing out air bubbles
5. Bring the two bottom corners together and pinch—you’ve got a little nurse’s cap!

The Flower Fold (My Favorite!)

1. Place filling in the center of the wrapper
2. Wet all four edges lightly
3. Gather all four corners up to the center
4. Pinch and twist gently at the top
5. Press the sides to create “petals”

This one looks fancy but takes literally 10 seconds once you get the hang of it.

The Envelope Fold

Perfect for frying! Fold like a triangle, then fold the long edge over twice. It creates a little rectangular pocket that gets incredibly crispy.

Common Mistakes (And How to Avoid Them)

Let me save you some frustration:

• Don’t overfill! Less is more. About 1 teaspoon is perfect
• Seal properly by pressing out ALL the air—air pockets = burst wontons
• Keep wrappers covered with a damp towel while working
• Don’t let filled wontons touch or they’ll stick together
• Work in batches if you’re new to this

Cooking Your Wontons to Perfection

For Wonton Soup: Bring a pot of water to a gentle boil, add wontons, and cook for 4-5 minutes until they float. Serve in your favorite broth with bok choy and green onions.

For Crispy Fried Wontons: Heat oil to 350°F and fry for 2-3 minutes until golden brown. Drain on paper towels and serve immediately with sweet chili sauce.

For Steamed Wontons: Line your steamer with parchment paper, arrange wontons (not touching!), and steam for 8-10 minutes.

The Final Touch

Once you’ve mastered the basic folds, the world is your wonton wrapper! Try different fillings (chicken and cabbage, shrimp and chive, or even vegetarian versions), experiment with dipping sauces, and don’t be afraid to get creative.

The secret to dumpling-master-level wontons? Practice. Your first batch might be a little wonky, but by your third or fourth, you’ll be folding with confidence. Plus, even “ugly” wontons taste absolutely delicious!

Ready to become a wonton master? Save this recipe, grab some wrappers, and start folding. Your taste buds (and anyone lucky enough to share your table) will thank you. And hey—share your creations! I’d love to see your wonton masterpieces.

Happy folding! 🥟