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Wonton
A Cantonese style shrimp wonton
Traditional Chinese:	1. 餛飩 (Mandarin) 2. 雲吞 (Cantonese only)
Simplified Chinese:	1. 馄饨 (Mandarin) 2. 云吞 (Cantonese only)
Literal meaning:	1. Irregularly shaped dumpling 2. Swallowing cloud
Transliterations Mandarin - Hanyu Pinyin: 1. húntun Yue (Cantonese) - Jyutping: 1. wan4 tan1 2. wan4 tan1 - IPA: /wɐn11 tʰɐn55/

A wonton (also spelled wantan, wanton, or wuntun) is a type of dumpling commonly found in a number of Chinese cuisines, as well as in American Chinese cuisine.

Contents 1 Types 2 Preparation 3 Cuisine 3.1 Cantonese cuisine 3.2 Sichuan cuisine 3.3 American cuisine 4 Chinese names 5 See also

A wonton is made with a thin ten centimeter square lye-water pastry wrapper made of wheat flour, water, salt, and lye, and filled with savory minced meat. The filling is typically made of:

• Minced pork
• Coarsely diced or whole shrimp
• Finely minced ginger and onions
• Sesame oil and soy sauce.

Wontons are commonly served in soup or can be deep fried. A related, but different kind of wonton is made by using the same kind of pastry wrapper, but merely applying a minute amount of filling (frequently meat) and quickly squashing the hand holding the wrapper together, creating an unevenly shaped wonton. These are called xiao huntun (literally "little wonton") and are invariably served in a soup, often with condiments such as pickles, ginger, sesame oil, and cilantro.

Each region of China has its own variations of wonton, examples include Beijing, Sichuan, Hubei, Jiangnan, Jiangxi, Guangdong (Cantonese), Fujian etc.

In Cantonese cuisine, wonton is most commonly served with thin noodles to make wonton noodles. It is also consumed with red vinegar.

In Sichuan, wonton are known as chāo shǒu (抄手, lit. "copying hands" ) since the wonton skins are folded in the manner of crossed arms/hands. These are often served in a sesame paste and chili oil sauce as a dish called "red oil wonton" (红油抄手).

In American Chinese cuisine, wontons are served in two ways: in wonton soup (wontons in a clear broth), and as an appetizer called fried wontons. Fried wontons are often served without filling and eaten with duck sauce or Chinese mustard. Compared to the Far East versions, fried wontons are eaten dried. They resemble the cheese-filled crab rangoon. In Minnesota and parts of Iowa, fried wontons are often filled with cream cheese.

In Mandarin Chinese, the name of the food is written as 馄饨 (pinyin: húntun; roughly meaning "irregularly shaped dumpling"). However, the English name derives from the Cantonese wan⁴tan¹.

In Cantonese, traditional Chinese: 雲吞; simplified Chinese: 云吞, (pinyin: yúntūn), is a popular variant written form that literally means "swallowing clouds". Both terms are pronounced [wɐ̀ntʰɐ́n] in Cantonese.

The word comes from the Central Asian "manti" (possibly Turkish or Mongolian)(see below).

• Kreplach
• Maultasche
• Ravioli
• Kalduny
• Mantı
• Mandu (dumpling)
• Kreplach
• Baozi (steamed)
• Jiaozi (fried)