Wrapping Wontons
Once you are happy with the seasoning, it’s wrapping time. Prepare a small bowl of room temperature water for sealing the wontons.
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Place the most floured side of the wonton down.
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Add a teaspoon of filling in the center.
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Wet one side of a wonton wrapper with water, and fold over to form either a triangle or rectangle. You can also pull up all the sides at once to make a pouch. Push out any air pockets then pinch the seams to seal.
Cooking Wontons
I prefer to boil the wontons. But you can also steam, pan fry, air fry, and deep fry them.
For boiling instructions, bring a pot of water to a boil. Add wontons (either fresh or frozen), and cook until they float (about 3 minutes) then allow them cook for additional 1-2 minutes to ensure filling is cooked all the way through.
Storage Tips
Refrigerate uncooked wontons. The floured exterior will keep them from sticking so it’s ok to store wontons together in the fridge for a day. If storing them longer (up to 3 days), I recommend to dust them more with rice flour or all-purpose flour to prevent sticking or keep the wontons separated by laying them on parchment paper on a baking sheet.
Freeze uncooked wontons. To freeze wontons properly, lay the uncooked wontons on a parchment-lined baking sheet in a single layer, ensuring space between each wonton to prevent sticking. Freeze for at least one hour or until frozen through. Transfer frozen wontons to freezer bags or an airtight container and store in the freezer.
When ready to cook from frozen, no need to defrost. You can cook directly from frozen.
How to Serve Wontons
Serve boiled wontons in a clear chicken or pork soup broth. Add blanched leafy greens, such as baby bok choy, or other vegetables for a heartier meal.
In Vietnamese cuisine, wontons are usually served in Vietnamese Egg Noodle Wonton Soup (Mì Hoành Thánh).
In American-Chinese cuisine, wontons are fried and served as appetizers with an accompanying sweet duck sauce, or a tangy vinegar soy sauce.
You can also enjoy boiled wontons, simply tossed together with your favorite chili oil.