Recipe of the Weekend – Traditional Chinese Wonton


Wonton is a traditional Chinese dish which is as well known by the world as Chow Mein and Sweet and Sour Pork.  However, as a dish that has already been known for as many as 2, 000 years in China, it is surprisingly easy to prepare and make. Follow the recipe below and enjoy the authentic flavour of Wonton!




  • 1/2 lb. lean ground pork or beef
  • 1 tbsp. finely chopped scallions
  • 1 egg, beaten
  • 1 tsp. salt
  • 1 tbsp. soy sauce
  • 1 tsp. sesame oil (optional)
  • 1 tbsp. water
  • 65 wonton skins
  • 3 c. vegetable oil (for deep-frying) or 2 1/2 15-oz. cans (about 5 c.) chicken, vegetable, or other broth (for soup)
  • duck sauce (for fried wonton)




  1. Mix all ingredients except wonton skins and vegetable oil or broth.
  2. Put one tsp. of mixture in the centre of a wonton skin. Moisten edges of skin with water and fold to form a tight triangle. Press edges together to seal.
  3. Fill and fold rest of skins.
  4. For appetizers: Heat oil in a large pot. Add a few wonton at a time and fry until golden brown and crispy, about 2 minutes per side. Carefully remove with a slotted spoon. (It is best to ask an experienced cook to help with the deep-frying.) Drain on a paper towel and serve hot with duck sauce.
  5. For soup: Bring a large pot of water to a boil. Add a few wonton at a time. Do not overcrowd. Cook over medium heat for 8 to 10 minutes. Meanwhile, heat broth in a separate pan. Add cooked wonton to broth. Use about 3 dozen wonton to 5 c. of broth.

Now ready to serve!