12 Delicious Won Tons Recipes You Must Try

Venture into the world of won tons, where each bite-sized parcel promises a burst of flavor that’s hard to resist! Whether you’re craving something crispy, steamed, or swimming in a savory broth, our roundup of 12 delicious won ton recipes has got you covered. Perfect for busy weeknights or cozy weekends, these recipes will turn your kitchen into a haven of Asian-inspired delights. Ready to dive in?

Classic Pork Won Tons in Spicy Sauce

Every home cook should have a go-to wonton recipe, and this Classic Pork Wontons in Spicy Sauce is a foolproof choice that balances rich flavors with a satisfying texture.

Ingredients

• 1 lb ground pork, preferably pasture-raised
• 2 tbsp soy sauce, low-sodium
• 1 tbsp sesame oil, toasted
• 1 tsp ginger, freshly grated
• 2 cloves garlic, finely minced
• 1/4 cup green onions, thinly sliced
• 1 package wonton wrappers, about 50 count
• 4 cups chicken stock, homemade preferred
• 2 tbsp chili oil
• 1 tbsp rice vinegar
• 1 tsp sugar, granulated

Instructions

1. In a large mixing bowl, combine the ground pork, soy sauce, sesame oil, ginger, garlic, and green onions. Mix until just combined to avoid overworking the meat.
2. Place a wonton wrapper on a clean surface. Spoon 1 teaspoon of the pork mixture into the center. Moisten the edges with water, fold into a triangle, and press to seal, ensuring no air pockets remain.
3. Repeat the process until all the filling is used, keeping the unused wrappers covered with a damp cloth to prevent drying.
4. In a large pot, bring the chicken stock to a gentle simmer over medium heat, maintaining a temperature of 185°F.
5. Carefully add the wontons in batches, cooking for 4-5 minutes or until they float to the surface and the filling is cooked through.
6. While the wontons cook, whisk together the chili oil, rice vinegar, and sugar in a small bowl to create the spicy sauce.
7. Serve the wontons hot, drizzled with the spicy sauce. Garnish with additional green onions if desired.

Silky wonton wrappers give way to a juicy, flavorful pork filling, while the spicy sauce adds a bold kick. For an extra layer of texture, sprinkle with crushed peanuts or serve alongside a crisp, refreshing cucumber salad.

Vegetable Won Tons with Sweet Chili Dip

Here’s a delightful way to bring a burst of flavor to your table with these homemade Vegetable Won Tons paired with a Sweet Chili Dip. Perfect for beginners, this recipe guides you through each step with precision.

Ingredients

• 1 cup finely chopped shiitake mushrooms
• 1/2 cup grated carrot
• 1/4 cup minced scallions
• 1 tbsp grated ginger
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 24 won ton wrappers
• 1/2 cup sweet chili sauce
• 1 tbsp rice vinegar
• 1/4 cup water

Instructions

1. In a mixing bowl, combine shiitake mushrooms, grated carrot, minced scallions, grated ginger, soy sauce, and sesame oil. Mix thoroughly until all ingredients are evenly distributed.
2. Place a won ton wrapper on a clean surface. Spoon 1 teaspoon of the vegetable mixture into the center of the wrapper.
3. Moisten the edges of the wrapper with water using your fingertip. Fold the wrapper diagonally to form a triangle, pressing the edges firmly to seal.
4. Bring the two opposite corners of the triangle together, overlapping slightly, and press to seal, forming a won ton shape. Repeat with remaining wrappers and filling.
5. Heat a large pot of water to a rolling boil (212°F). Gently add won tons in batches, cooking for 3-4 minutes or until they float to the surface and the wrappers are translucent.
6. In a small saucepan, combine sweet chili sauce, rice vinegar, and water. Heat over medium heat until warm, stirring occasionally, about 2 minutes.
7. Serve the won tons hot with the sweet chili dip on the side.

Zesty and vibrant, these Vegetable Won Tons offer a satisfying crunch with a juicy, flavorful filling. For an extra touch, garnish with thinly sliced scallions or a sprinkle of sesame seeds before serving.

Crispy Fried Won Tons with Cream Cheese Filling

Gathering around the table for a shared appetizer is one of life’s simple pleasures, and these Crispy Fried Won Tons with Cream Cheese Filling are sure to delight. Perfect for beginners, this recipe guides you through each step to achieve golden, crunchy perfection with a creamy, savory center.

Ingredients

• 1 cup cream cheese, softened
• 1/2 cup finely chopped scallions
• 1 tbsp soy sauce
• 1 tsp garlic powder
• 24 wonton wrappers
• 2 cups vegetable oil, for frying
• 1/4 cup water, for sealing

Instructions

1. In a medium bowl, combine 1 cup softened cream cheese, 1/2 cup finely chopped scallions, 1 tbsp soy sauce, and 1 tsp garlic powder until well mixed.
2. Lay out 24 wonton wrappers on a clean, dry surface. Place 1 tsp of the cream cheese mixture in the center of each wrapper.
3. Dip your finger in 1/4 cup water and moisten the edges of a wonton wrapper. Fold the wrapper diagonally to form a triangle, pressing the edges firmly to seal. Repeat with remaining wrappers.
4. Heat 2 cups vegetable oil in a deep fryer or large pot to 350°F. Fry the wontons in batches, about 4-5 at a time, until golden brown and crispy, approximately 2-3 minutes per side.
5. Transfer the fried wontons to a paper towel-lined plate to drain any excess oil. Serve warm.

Wrapped in a crispy shell, these wontons reveal a melt-in-your-mouth cream cheese filling with a hint of garlic and scallion. For an extra kick, serve with a side of sweet chili sauce or a sprinkle of sesame seeds.

Steamed Shrimp Won Tons with Soy Ginger Sauce

For those looking to dive into the art of dumpling making, steamed shrimp won tons with soy ginger sauce offer a delightful starting point. This dish combines the delicate texture of shrimp with the aromatic punch of ginger, all wrapped in a tender won ton skin.

Ingredients

• 1/2 pound fresh shrimp, peeled, deveined, and finely chopped
• 1 tablespoon fresh ginger, minced
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/4 teaspoon white pepper
• 1 package won ton wrappers
• 1/4 cup water for sealing
• 1/2 cup soy sauce for dipping
• 1 tablespoon fresh ginger, julienned for sauce
• 1 teaspoon sugar
• 1/2 teaspoon rice vinegar

Instructions

1. In a mixing bowl, combine the chopped shrimp, minced ginger, minced garlic, soy sauce, sesame oil, and white pepper. Mix until the ingredients are evenly distributed.
2. Lay a won ton wrapper on a clean surface. Place 1 teaspoon of the shrimp mixture in the center of the wrapper.
3. Dip your finger in water and moisten the edges of the wrapper. Fold the wrapper over the filling to form a triangle, pressing the edges to seal.
4. Bring the two opposite corners of the triangle together, overlapping slightly, and press to seal, forming a traditional won ton shape.
5. Prepare a steamer by bringing water to a boil over high heat. Line the steamer basket with parchment paper to prevent sticking.
6. Arrange the won tons in the steamer, ensuring they do not touch. Steam for 8-10 minutes, or until the shrimp is fully cooked and the wrappers are translucent.
7. While the won tons steam, combine the soy sauce, julienned ginger, sugar, and rice vinegar in a small bowl to create the dipping sauce.
8. Serve the steamed won tons hot with the soy ginger sauce on the side.

Here, the won tons should be tender with a slight chew, the shrimp filling juicy and flavorful. For an elegant presentation, garnish with thinly sliced green onions and a sprinkle of sesame seeds.

Chicken and Mushroom Won Tons in Clear Broth

Unlock the secrets to crafting the perfect Chicken and Mushroom Won Tons in Clear Broth with this detailed guide. Whether you’re a novice or looking to refine your skills, this recipe will walk you through each step with precision.

Ingredients

• 1 cup finely minced chicken breast, pasture-raised
• 1/2 cup shiitake mushrooms, finely diced
• 2 tbsp green onions, thinly sliced
• 1 tbsp ginger, freshly grated
• 1 tbsp soy sauce, low-sodium
• 1 tsp sesame oil, toasted
• 1/2 tsp white pepper, freshly ground
• 24 won ton wrappers, square
• 6 cups chicken broth, homemade preferred
• 1 tbsp cilantro, finely chopped for garnish

Instructions

1. In a mixing bowl, combine the minced chicken, shiitake mushrooms, green onions, ginger, soy sauce, sesame oil, and white pepper. Mix until the ingredients are uniformly distributed.
2. Place a won ton wrapper on a clean surface. Spoon 1 teaspoon of the filling into the center of the wrapper.
3. Moisten the edges of the wrapper with water using your fingertip. Fold the wrapper diagonally to form a triangle, pressing the edges firmly to seal.
4. Bring the two opposite corners of the triangle together, overlapping slightly, and press to seal, forming a traditional won ton shape.
5. Repeat the process with the remaining wrappers and filling.
6. In a large pot, bring the chicken broth to a gentle simmer over medium heat, maintaining a temperature of 185°F.
7. Carefully add the won tons to the simmering broth. Cook for 4-5 minutes, or until the won tons float to the surface and the filling is cooked through.
8. Ladle the broth and won tons into serving bowls. Garnish with chopped cilantro.

Gently savor the delicate balance of flavors and textures in this dish—the tender won tons paired with the aromatic, clear broth make for a comforting meal. For an extra touch of elegance, serve with a side of chili oil for those who prefer a bit of heat.

Spicy Sichuan Won Tons with Peanut Sauce

Begin by exploring the bold flavors of our Spicy Sichuan Won Tons with Peanut Sauce, a dish that masterfully combines heat, nuttiness, and umami in every bite. Perfect for those looking to expand their culinary horizons, this recipe guides you through each step with precision.

Ingredients

• 1 cup all-purpose flour, sifted
• 1/2 cup water, at 110°F
• 1/2 lb ground pork, preferably pasture-raised
• 2 tbsp Sichuan peppercorns, freshly ground
• 1 tbsp chili oil
• 2 cloves garlic, minced
• 1/4 cup creamy peanut butter, unsweetened
• 1 tbsp soy sauce
• 1 tsp rice vinegar
• 1/2 cup chicken stock, low-sodium
• 1 tbsp clarified butter
• 1/4 cup scallions, finely chopped

Instructions

1. In a large mixing bowl, combine the sifted all-purpose flour and warm water to form a dough. Knead for 5 minutes until smooth, then cover with a damp cloth and let rest for 30 minutes.
2. While the dough rests, mix the ground pork, ground Sichuan peppercorns, and minced garlic in a bowl. Set aside for filling.
3. Roll the dough into a thin sheet on a floured surface, then cut into 3-inch squares.
4. Place a teaspoon of the pork mixture in the center of each square. Fold the dough over the filling to form a triangle, pressing the edges to seal.
5. Bring a pot of water to a boil. Add the won tons and cook for 4 minutes, or until they float to the surface.
6. In a saucepan over medium heat, combine the peanut butter, soy sauce, rice vinegar, and chicken stock. Whisk until smooth and heated through.
7. Heat the clarified butter in a pan, add the cooked won tons, and lightly fry until golden brown.
8. Drizzle the peanut sauce over the won tons and garnish with chopped scallions.

Zesty and aromatic, these won tons offer a delightful contrast between the crispy exterior and the juicy, spicy filling. Serve them as an appetizer or pair with a light cucumber salad for a refreshing meal.

Beef and Cabbage Won Tons with Black Vinegar Dip

Let’s dive into creating a dish that combines the hearty flavors of beef with the crisp freshness of cabbage, all wrapped in delicate won ton wrappers and served with a tangy black vinegar dip. This recipe is perfect for those looking to explore the art of dumpling making with a flavorful twist.

Ingredients

• 1 lb ground beef, preferably grass-fed
• 2 cups finely shredded green cabbage
• 1 tbsp freshly grated ginger
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 package won ton wrappers
• 1/4 cup black vinegar
• 1 tbsp honey
• 1 tsp red pepper flakes
• 2 tbsp water

Instructions

1. In a large mixing bowl, combine the ground beef, shredded cabbage, grated ginger, minced garlic, soy sauce, and sesame oil. Mix until all ingredients are evenly distributed.
2. Place a won ton wrapper on a clean, dry surface. Spoon 1 teaspoon of the beef and cabbage mixture into the center of the wrapper.
3. Dip your finger in water and moisten the edges of the won ton wrapper. Fold the wrapper over the filling to form a triangle, pressing the edges firmly to seal.
4. Bring a large pot of water to a boil over high heat. Carefully add the won tons in batches, cooking for 3-4 minutes or until they float to the surface and the wrappers are translucent.
5. While the won tons cook, prepare the black vinegar dip by whisking together the black vinegar, honey, red pepper flakes, and 2 tablespoons of water in a small bowl.
6. Remove the won tons with a slotted spoon and drain briefly on paper towels before serving.

Here’s a tip: To ensure your won tons don’t stick together, avoid overcrowding them in the pot. Another tip: For an extra crispy texture, you can pan-fry the boiled won tons in a bit of oil until golden brown. Lastly, the black vinegar dip can be adjusted for sweetness or spiciness to suit your palate.

Hearty and flavorful, these beef and cabbage won tons offer a delightful contrast of textures, from the tender filling to the slightly chewy wrapper. Serve them as an appetizer or a main dish, accompanied by the bold black vinegar dip for a truly memorable meal.

Crab Rangoon Won Tons with Sweet and Sour Sauce

Zesty and inviting, these Crab Rangoon Won Tons with Sweet and Sour Sauce are a delightful blend of creamy and crispy textures, perfect for any gathering. Mastering this recipe will elevate your appetizer game with its harmonious balance of flavors.

Ingredients

• 1 cup lump crab meat, carefully picked for shells
• 8 oz cream cheese, softened to room temperature
• 2 green onions, finely minced
• 1 tsp Worcestershire sauce
• 1/2 tsp garlic powder
• 24 won ton wrappers
• 1 egg, pasture-raised and lightly beaten
• 1 quart vegetable oil, for frying
• 1/2 cup apricot preserves
• 2 tbsp rice vinegar
• 1 tbsp soy sauce
• 1/2 tsp crushed red pepper flakes

Instructions

1. In a medium bowl, combine the lump crab meat, softened cream cheese, minced green onions, Worcestershire sauce, and garlic powder until evenly mixed.
2. Lay out a won ton wrapper on a clean surface. Brush the edges lightly with the beaten egg.
3. Place 1 teaspoon of the crab mixture in the center of the wrapper. Fold the wrapper diagonally to form a triangle, pressing the edges firmly to seal.
4. Heat the vegetable oil in a deep fryer or large pot to 350°F, ensuring there’s enough oil to fully submerge the won tons.
5. Fry the won tons in batches, about 4-5 at a time, until golden brown and crispy, approximately 2-3 minutes per batch. Use a slotted spoon to transfer them to a paper towel-lined plate to drain.
6. For the sweet and sour sauce, combine the apricot preserves, rice vinegar, soy sauce, and crushed red pepper flakes in a small saucepan over medium heat. Stir until the preserves have melted and the sauce is smooth, about 3-4 minutes.
7. Serve the Crab Rangoon Won Tons hot with the sweet and sour sauce on the side for dipping.

Buttery and crisp, these won tons offer a satisfying crunch with every bite, revealing a creamy, flavorful filling. For an elegant presentation, garnish with thinly sliced green onions or serve atop a drizzle of the sweet and sour sauce.

Pork and Chive Won Tons in Hot and Sour Soup

Kneading your way through the world of dumplings can be as rewarding as it is delicious, especially when you tackle the classic Pork and Chive Won Tons in Hot and Sour Soup. This dish combines the tender, juicy filling of pork and chives with the bold, tangy broth that’s a staple in many households.

Ingredients

• 1 lb ground pork, preferably pasture-raised
• 1/2 cup finely chopped chives
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp white pepper, freshly ground
• 1 package won ton wrappers
• 4 cups chicken stock, homemade preferred
• 2 tbsp rice vinegar
• 1 tbsp chili oil
• 1 tsp grated ginger
• 1 egg, lightly beaten for egg wash

Instructions

1. In a large mixing bowl, combine the ground pork, chives, soy sauce, sesame oil, and white pepper. Mix until the ingredients are uniformly distributed.
2. Lay a won ton wrapper on a clean surface. Place 1 tsp of the pork mixture in the center. Brush the edges with egg wash, then fold the wrapper diagonally to form a triangle, pressing the edges to seal.
3. Bring the chicken stock to a boil in a large pot over medium-high heat. Carefully add the won tons, ensuring they are not overcrowded.
4. Reduce the heat to medium and simmer the won tons for 5 minutes, or until they float to the surface and the pork is cooked through.
5. Stir in the rice vinegar, chili oil, and grated ginger. Simmer for an additional 2 minutes to allow the flavors to meld.
6. Serve the soup hot, garnished with additional chives if desired. The won tons should be tender with a slight chew, and the broth should offer a perfect balance of heat and acidity.

Savory and satisfying, these Pork and Chive Won Tons in Hot and Sour Soup are a testament to the beauty of homemade dumplings. The contrast between the soft won tons and the vibrant broth makes each spoonful a delight. For an extra touch, serve with a side of crispy fried shallots for added texture.

Vegetarian Won Tons with Spinach and Tofu

Yieldingly simple yet delightfully flavorful, these Vegetarian Won Tons with Spinach and Tofu are a perfect introduction to homemade dumplings. Let’s embark on this culinary journey together, ensuring each step is clear and achievable for beginners.

Ingredients

• 1 cup firm tofu, pressed and finely crumbled
• 2 cups fresh spinach, finely chopped
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• 1 tsp ginger, freshly grated
• 1 clove garlic, minced
• 1/4 tsp white pepper
• 24 won ton wrappers
• 1 tbsp cornstarch
• 2 cups vegetable oil, for frying

Instructions

1. In a large mixing bowl, combine the crumbled tofu, chopped spinach, sesame oil, soy sauce, grated ginger, minced garlic, and white pepper. Mix until all ingredients are evenly distributed.
2. Lay out a won ton wrapper on a clean, dry surface. Using your finger, lightly moisten the edges of the wrapper with water.
3. Place 1 teaspoon of the tofu-spinach mixture in the center of the wrapper. Fold the wrapper diagonally to form a triangle, pressing the edges firmly to seal. For a decorative touch, twist the two opposite corners together.
4. Repeat the process with the remaining wrappers and filling, placing the finished won tons on a baking sheet dusted with cornstarch to prevent sticking.
5. Heat the vegetable oil in a deep fryer or large pot to 350°F. Carefully add the won tons in batches, frying for 2-3 minutes or until golden brown and crispy. Use a slotted spoon to remove them from the oil, draining on paper towels.
6. Serve the won tons hot, accompanied by a dipping sauce of your choice. For an extra crunch, sprinkle with sesame seeds before serving.

Exquisitely crispy on the outside with a tender, flavorful filling, these won tons are a testament to the beauty of vegetarian cooking. Pair them with a tangy soy-vinegar dip or a sweet chili sauce for an unforgettable appetizer.

BBQ Pork Won Tons with Hoisin Sauce

Kickstart your culinary adventure with these BBQ Pork Won Tons, a delightful fusion of smoky flavors wrapped in delicate wonton skins, perfectly paired with a rich hoisin sauce. This recipe is designed to guide you through each step with precision, ensuring a delicious outcome every time.

Ingredients

• 1 lb ground pasture-raised pork
• 2 tbsp smoked paprika
• 1 tbsp finely minced garlic
• 1 tbsp grated ginger
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 package (about 50) square wonton wrappers
• 1/2 cup hoisin sauce
• 2 tbsp rice vinegar
• 1 tbsp clarified butter
• 1/4 cup finely chopped scallions

Instructions

1. In a large mixing bowl, combine the ground pork, smoked paprika, minced garlic, grated ginger, soy sauce, and sesame oil. Mix thoroughly until all ingredients are evenly distributed.
2. Lay out a wonton wrapper on a clean, dry surface. Place 1 teaspoon of the pork mixture in the center of the wrapper.
3. Moisten the edges of the wrapper with water, then fold diagonally to form a triangle, pressing the edges firmly to seal. For a decorative touch, twist the two opposite corners together.
4. Heat the clarified butter in a large skillet over medium heat (350°F). Add the wontons in batches, ensuring they do not touch, and cook for 2-3 minutes on each side or until golden brown and crispy.
5. While the wontons are cooking, whisk together the hoisin sauce and rice vinegar in a small bowl until smooth.
6. Transfer the cooked wontons to a serving plate, drizzle with the hoisin sauce mixture, and garnish with chopped scallions.

Zesty and aromatic, these BBQ Pork Won Tons offer a crispy exterior with a juicy, flavorful interior. Serve them as an appetizer with extra hoisin sauce on the side for dipping, or atop a bed of steamed greens for a light meal.

Lobster Won Tons with Creamy Garlic Sauce

Savory and sophisticated, this Lobster Won Tons with Creamy Garlic Sauce recipe is a delightful way to impress at your next dinner party. Follow these meticulous steps to create a dish that balances rich flavors with delicate textures.

Ingredients

• 1 cup finely chopped lobster meat, cooked
• 1/2 cup cream cheese, softened
• 1 tbsp clarified butter
• 2 cloves garlic, minced
• 1/4 cup heavy cream
• 1 tbsp fresh chives, finely chopped
• 24 won ton wrappers
• 1 egg, pasture-raised and lightly beaten
• 1/2 cup water for sealing
• 2 tbsp vegetable oil for frying

Instructions

1. In a mixing bowl, combine the finely chopped lobster meat, softened cream cheese, and minced garlic until evenly mixed.
2. Lay out a won ton wrapper on a clean surface. Place 1 teaspoon of the lobster mixture in the center.
3. Using a pastry brush, lightly coat the edges of the wrapper with the beaten egg.
4. Fold the wrapper diagonally to form a triangle, pressing the edges firmly to seal. Ensure no air pockets remain to prevent bursting during frying.
5. Heat the clarified butter and vegetable oil in a skillet over medium heat (350°F) until shimmering.
6. Carefully add the won tons in batches, frying for 2-3 minutes on each side or until golden brown and crispy.
7. Transfer the fried won tons to a paper towel-lined plate to drain excess oil.
8. In a small saucepan, warm the heavy cream over low heat. Stir in the remaining minced garlic and cook for 1 minute until fragrant.
9. Drizzle the creamy garlic sauce over the warm won tons and garnish with fresh chives before serving.

Golden and crispy on the outside with a succulent lobster filling, these won tons are a textural dream. The creamy garlic sauce adds a luxurious finish, making them perfect for serving as an elegant appetizer or a main course paired with a crisp white wine.

Conclusion

Exploring these 12 delicious won tons recipes is a fantastic way to spice up your meal routine! Each recipe offers a unique twist on this beloved dish, ensuring there’s something for everyone. We’d love to hear which ones become your favorites—drop us a comment below. Don’t forget to share the love by pinning this article on Pinterest for your fellow home cooks to discover. Happy cooking!