How to fold wontons
by In this how to fold wontons guide, I share 6 easy and fun ways to fold wontons for steaming, pan frying, boiling, or adding to soup. Chinese wonton dumplings are beautiful, versatile, and yummy—making them perfect for holiday celebrations or everyday meals.
Learn which shape works best for each cooking style and what type of wrappers are best for each shape—whether you’re using homemade gluten free wonton wrappers or store-bought. I also share my favorite wonton filling ideas and dipping sauces!
Ingredients and tools
Wonton folding is super fun and easy! It’s a great family activity that yields beautifully shaped wontons, almost like making origami with your food. Before you learn how to fold a wonton, you’ll need some basic ingredients and tools.
Ingredients:
- Wonton filling of your choice: Traditional Chinese wontons are often filled with pork and shrimp, but ground beef, vegetarian, and chicken are also great options. See our wonton filling ideas for more inspiration!
- Wonton wrappers: Hong Kong-style wonton wrappers (yellow color and thinner); Shanghai-style wonton wraps (white color and slightly thicker); or homemade gluten free wonton wraps.
- Water: Used to seal the wontons. You can also use an egg wash.
Tools:
- A small bowl (for water)
- A large bowl (for wonton filling)
- A plate (to hold wonton wrappers)
- 1-2 large lined sheet pan with parchment paper (to hold the wontons)
6 ways to fold wontons with square wonton wrappers
A wonton is a traditional Chinese dumpling made up of a thin wrapper filled with various meats and veggies. Wontons can be shaped and cooked in several ways. Here you’ll learn how to fold square wonton wrappers into 6 different wonton shapes and how to seal wonton wrappers.
Set-Up
Before you begin wrapping Chinese dumplings, you’ll want to set up your workstation. Your station should include a small bowl of water or egg wash, a bowl of wonton filling, a plate of wonton wrappers, and a large sheet pan lined with parchment to hold the folded wontons.
Folding wontons
Here are 6 ways to fold wontons using square dumpling wrappers.
- Little Boat Shape (Diamond):
To create the Little Boat or Diamond shape, start with a wonton wrap and place 1 teaspoon of filling in the center. Moisten the edges of the wrapper, then fold it in half to form a triangle, carefully pressing out any air bubbles and sealing the edges well.
With the edge with the stuffing on the bottom, dab some water on one of the bottom corners. Gently fold the wrapper bringing the two bottom points (or corners) together at the center and press firmly to adhere. Once you fold the wonton, place it on the parchment-lined sheet pan.
- Golden Money Shape (Bonnet/Ingot):
Begin with a square wonton wrapper and add your filling to the center. Lightly dab the edges with water, then fold the wrapper in half to create a rectangle, ensuring the edges meet neatly. Press gently around the filling, removing any air bubbles, and seal the edges securely.
Holding the rectangle long ways, moisten one of the bottom corners, and carefully bring both bottom corners together at the center of the rectangle, pressing firmly to adhere and create a distinctive bonnet shape.
- Lotus Flower Shape:
Start with a square wonton wrapper and add filling to the center. Moisten a small circle around the filling, then bring one corner of the wrapper up toward the top edge of the square, with the point of the corner you fold sticking up. There will be 4 equal points, almost like a half-star.
Holding the wonton with the tips facing upwards, dab a bit of water on one of the bottom corners. Carefully bring the bottom left corner and right corner together at the center and press firmly to seal them, creating the Lotus Flower shape.
- Money Pouch Shape (Crunch/Bundle):
For the Money Pouch, Crunch, or Bundle shape, begin with a square wrapper and place a small amount of filling in the center. Dab water around the edges. Take hold of 2 opposite points in one hand while forming a ‘C’ shape with the thumb and index finger of the other hand.
Press the center of the wrapper into the cone-like space you created by making a ‘C’ shape, gently forming a pouch around the filling. Carefully pinch the top of the wrapper to secure everything inside and seal the pouch.
- Goldfish Tail Shape:
Start with a square wrapper and a half teaspoon of filling in the center. Dampen the edges, then fold the wrapper in half into a triangle, pressing out air bubbles and sealing well. With the triangle pointing upwards, dab a line of water just above the filling and roll the bottom half upwards once to create a thin, horizontal shape with a triangular top.
Add another dab of water on one side of the filling, fold the corner upwards to meet the triangle at the top, and repeat with the other side. Once the corners meet at the top, pinch them together firmly to form the tail, and gently separate the tail ends to enhance the shape.
- Pyramid Fold (Square Fold Wontons):
The Pyramid or Square Fold starts with more filling in the center of the wrapper. Moisten the edges, then lift two opposite corners to meet above the filling, pinching just the tips together.
Next, lift the remaining corners, sealing them with the already pinched tips to form a gathered top and a unique four-pointed star shape. This method is straightforward and creates a base suitable for frying or pan-searing, holding a slightly larger amount of filling than the other shapes.
Storage, Freeze, Thaw
- How to store wontons: If you’re not cooking them right away, wrap folded wontons on the tray with saran wrap and refrigerate to cook them the next day.
- How to freeze wontons: Flash freeze uncooked wontons on the tray in a single layer until frozen solid. Then transfer to an airtight freezer bag or container. Cook from frozen or thaw first for a shorter cooking time.
- How to thaw wonton wrappers: Store extra wonton wrappers wrapped in saran wrap in the fridge for 1 month or in the freezer for 2-3 months. To thaw, put frozen wrappers in the fridge overnight. You can also use extra wrappers to make air fryer wonton chips!
Wonton folding shapes and best cooking methods
Now that you know how to wrap wontons with 6 different folding techniques, let’s talk about how to cook them. Here’s a rundown of which shapes work best for boiling, adding to soup, steaming, frying, or pan-searing.
Good for boiling, soups, or deep frying
- Little Boat (Diamond): A common and versatile shape, ideal for boiling, adding to soups, or serving with sauces. Its design is perfect for holding onto sauces, like in shrimp wontons.
- Golden Money (Bonnet/Ingot): Resembling ancient Chinese yuanbao, this compact shape with clean lines is excellent for boiling, simmering in soup, or frying.
- Lotus Flower: Similar to the Little Boat but resembling a lotus flower. Its design is effective for holding sauces, making it great for spicy wontons with garlic chili sauce.
- Money Pouch (Crunch/Bundle): Best with thin, Hong Kong-style yellow wrappers and less filling. Ideal for wonton soup or with wonton sauce.
Good for steaming
- Goldfish Tail: Similar to the Money Pouch but with a very small filling amount. Use Hong Kong-style thin wonton wrappers. A delicate shape suitable for steaming.
- Pyramid Fold (Square Fold): It’s easiest to learn how to fold square dumplings. These flat-bottomed wontons are not only great for steaming but also good for deep frying or pan-searing and can accommodate slightly more filling than other shapes. This is also a popular shape for crab rangoon.
How to make ahead, store, and cook
Once you get the hang of how to wrap a wonton dumpling, it’s really a quick and fun process. To make things easier, you can do a bit of prep work ahead of folding and cooking. Here are some tips on prepping, storing, and cooking your wontons.
- Make ahead: Make wonton filling up to a day in advance. If making your own wonton wraps, make these ahead of time as well.
- Storage: Once wrapped, store folded wontons covered with plastic wrap in the fridge for up to a day. Wontons also store extremely well in the freezer for 2-3 months.
- Cook: Boiling is the most common method to cook wontons. You can, however, also steam, air fry, deep fry, or pan sear. Add about 2 minutes extra if making them from frozen.
Wonton fillings, recipes, and dipping sauces
Wontons are beautiful, delicious, and such a versatile side dish or appetizer ubiquitous with Chinese food. You now know how to wrap a wonton into 6 different shapes and how to cook them. Here are some yummy dipping sauces, wonton recipes, and filling ideas to turn you into a true expert!
- Wonton dipping sauces: Serve with a classic soy sauce and vinegar-based wonton sauce, sweet and tangy egg roll sauce, vegetarian oyster sauce, or smoky garlic chili sauce.
- Wonton recipes: Try my pyramid-shaped beef wonton (pan-seared and steamed), these boiled boat-shaped shrimp wontons, or this easy yet elegant wonton egg drop soup.
- Wonton fillings: If you’re cooking for a crowd, it’s a good idea to have a variety of fillings, like ground pork, beef, veggies, shrimp filling, and more. Be sure to check out these delicious protein and vegetable wonton filling ideas!
Expert tips
- Start with the Right Wrapper: Use fresh, pliable square wonton wrappers for easier folding. Thin wrappers are great for delicate shapes like the Goldfish Tail, while thicker ones can handle more filling.
- Proper Filling Measurement: Avoid overfilling. Use about 0.5 to 1 teaspoon of filling for most shapes to ensure the wontons don’t burst during cooking.
- Seal Well: Dampen the edges of the wrapper with water to create a seal. Press firmly to close, but be gentle to avoid tearing the wrapper.
- Air Bubble Caution: When folding, gently press out air bubbles. Trapped air can cause the wontons to burst open during cooking.
- Shape Consistency: For uniform cooking, try to keep all your wontons the same size and shape. Consistency is key, especially when boiling or frying.
- Work in Batches: Prepare and fold wontons in small batches to prevent the wrappers from drying out. Cover unused wrappers with a damp cloth.
- Experiment with Cooking Methods: Match the wonton shape with the cooking method. For instance, flat-bottomed shapes like the Pyramid Fold are excellent for frying.
- Freezing for Later: Uncooked wontons can be frozen on a baking sheet and then transferred to a freezer bag. They can be cooked directly from frozen, adding a few minutes to the cooking time.
- Sauce Pairing: Consider the sauce or broth when choosing a shape. Shapes like the Little Boat are great for holding onto sauces.
FAQs
To fold a wonton, place the filling in the center of a square dumpling wrapper, moisten the edges, fold into the desired shape, press out the air, and seal the edges firmly to encase the filling. Learn how to fold won tons in 6 different ways in this recipe guide.
To wrap a Rangoon, place the filling in the center of a wrapper, moisten edges, lift opposite corners to meet above the filling, seal to form a pyramid shape, and ensure edges are tightly closed.
Wonton wrappers are usually square, typically measuring about 3 to 3.5 inches on each side, ideal for various folding techniques and recipes.
Wonton wrappers are typically made from wheat flour, water, and eggs, and are not gluten-free. Traditional recipes use eggs, while modern versions may include food coloring. For a gluten-free option, try my homemade gluten-free wonton wrappers, made with rice flour and tapioca starch.
Wonton wrappers are typically smaller and thinner, around 3 to 3.5 inches square, making them perfect for bite-sized treats. Dumpling wrappers are usually larger and thicker, around 3.5 to 4 inches in diameter, accommodating more filling and heartier folds.
How to fold wontons (6 ways)
Video
Ingredients
Ingredients:
- Wonton filling of your choice
- Wonton wrappers, either Shanghai style, Hong kong style, or homemade gluten-free wonton wrappers
Tools:
- A small bowl, for water
- A large bowl, for wonton filling
- A plate, to hold wonton wrappers
- 1-2 large lined sheet pan with parchment paper, to hold the wontons
Instructions
Set up
- Set up your workstation with a small bowl filled with room temperature water, one large bowl to hold the wonton filling, a plate for the wonton wrappers, and a large lined sheet pan to hold the folded wontons.
- To find out which cooking methods are best for different wonton shapes and to learn about the most suitable types of wonton wrappers for various folding styles, please refer to the additional information in the notes section below.”
Folding wontons
1. Little boat shape (or the diamond):
- To wrap, take a piece of wonton wrapper and add 1 teaspoon of wonton filling to the center, dap the wrapper with a small amount of water along the edge then fold it in half into a triangle shape. As you fold, gently press out the air bubbles so that the wonton won’t burst. Seal the edges well.
- Flip the triangle up-side-down, dap one corner with water, then gently fold from the center to bring the two points together. Press to adhere well. Rest it over the sheet pan. Repeat the process to finish the wonton filling.
2. Golden money shape (also known as bonnet or ingot):
- Begin with a square wonton wrapper. Place 1 teaspoon of your chosen filling in the center. Lightly dab the edges of the wrapper with water to help them stick together. Now, fold the wrapper in half to form a rectangle, making sure the edges meet neatly. Press gently around the filling to remove any air bubbles and then seal the edges well to ensure the filling is securely enclosed.
- Next, turn the rectangle upside-down, so the seam faces downwards. Dab a small amount of water on one of the bottom corners of the rectangle. Then, carefully bring the two bottom corners together, folding them at the center of the rectangle. Press these corners firmly to adhere, creating a distinctive shape where the two ends meet at the center
3. Lotus flower shape:
- Begin with a square wonton wrapper and place 1 teaspoon of filling in the center. Lightly moisten a small circle around the filling with water. Bring one corner of the wrapper up, folding it in half to form a shape with two pointy tips at the top – it’s a unique shape, neither a triangle nor a rectangle.
- Now, gently hold the wonton with the pointy tips facing upwards. Dab a bit of water on one of the bottom corners. Carefully bring the two ends together at the center. Press both ends firmly to seal them.
4. The money pouch shape (or the crunch, the bundle):
- Start with a square wonton wrapper and add half a teaspoon of your chosen filling right in the center. Use one hand to form a ‘C’ shape with your thumb and index finger, creating a cone-like space. Gently press the center of the wrapper into this space, forming a pouch around the filling. Carefully pinch the top of the wrapper together to secure everything inside and seal the pouch.
5. Goldfish tail shape:
- Start with a square wonton wrapper and add half a teaspoon of your chosen filling right in the center. Dap the wrapper with a small amount of water along the edge then fold it in half into a triangle. Press out the air bubbles and seal the edges well.
- With the triangle shape pointing upwards, carefully roll the bottom half upwards once. This creates a thin, horizontally extended shape, with a triangular, pointy tip at the top. Next, dampen a small amount of water on one of the bottom corners, near the filling. Fold this corner upwards to meet the pointy triangle tip at the top. Repeat this step for the other bottom corner: moisten it and fold it up to the top, gently bringing these corners towards each other.
- Once the corners meet at the top, pinch them together firmly. These two corners form the ‘tail’ of the goldfish. Use your fingers to gently spread apart the tail ends, giving them a more distinct, tail-like appearance.
6. Pyramid fold (square fold wontons):
- Start with a square wonton wrapper and add 1.5 teaspoons of your chosen filling into the center. Dap the wrapper with a small amount of water along the edge then take two opposite corners of the wrapper and lift them up to meet above the filling. Pinch just the tips of these corners together, leaving the rest unsealed for now.
- Next, grab the remaining two corners, lifting them towards the pinched point. Gently seal these corners with the already pinched tips, forming a gathered top. This creates a unique, four-pointed star shape.
Storage, Freeze, Thaw
- How to store wontons: Once the wontons are wrapped, you can cook them right away or wrap the tray with saran wrap and refrigerate them the next day.
- How to freeze wontons: Wontons also freeze really well. Flash freeze them with the tray until the wontons are frozen solid, then transfer to an airtight and freezer friendly bag or container. You can cook them from frozen, just add about 2 minutes extra of cooking time.
- How to thaw wonton wrappers: To store extra wonton wrappers, wrap them tight in saran wrap and store in the fridge for up to 1 month or freezer for 2-3 months. To thaw, put them in the fridge to thaw overnight. You can also use the wrappers to make air fryer wonton chips, too!
Notes
- Little Boat: A common and versatile shape, ideal for boiling, adding to soups, or serving with sauces. Its design is perfect for holding onto sauces.
- Golden Money (Bonnet/Ingot): This compact shape with clean lines is excellent for boiling, simmering in soup, or frying.
- Lotus Flower: Similar to the Little Boat but resembling a lotus flower. Its design is effective for holding sauces, making it great for boiling to serve with sauces or adding to soups.
- Money Pouch (Crunch/Bundle): Best with thin, Hong Kong-style yellow wrappers and less filling. Ideal for soup.
- Goldfish Tail: Similar to the Money Pouch but with a very small filling amount. Use Hong Kong-style thin wonton wrappers. A delicate shape suitable for steaming.
- Pyramid Fold (Square Fold): These flat-bottomed wontons are not only great for steaming but also good for deep frying or pan-searing and can accommodate slightly more filling than other shapes. This is also a popular shape for crab rangoon.
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