Wontons

By Food & Wine

Updated January 12, 2017

Wontons—Chinese dumplings—might not be the easiest to make, but the final result is well worth the effort. Here, our favorite wonton recipes from lamb wontons with salmon roe and dill to butternut-squash-and-sage wontons.

Start Slideshow

1 of 12

Shrimp-and-Pork Wontons

Credit: © Con Poulos

Go to Recipe

These shrimp-and-pork wontons from California chef Bryant Ng are little flavor bombs, with fresh ginger, scallions, prosciutto and cod.

Cumin Lamb Noodles with Eggplant

2 of 12

Lamb Wontons with Salmon Roe and Dill

Go to Recipe

Danny Bowien gives his addictive, decidedly Asian lamb wontons a fun Scandinavian twist by garnishing them with yogurt, salmon roe and dill. They can be made ahead of time and kept in the freezer.

Barely Cooked Salmon with Pea-Wasabi Puree & Yuzu Butter Sauce

3 of 12

Martin Yan's Wontons in Hot and Sour Sauce

Go to Recipe

Martin Yan tosses these flavorful pork- and shrimp-filled wontons in a vinegary, spicy soy sauce; he also likes adding them to soup or frying them in oil until crispy.

Hot and Sour Yellow-Eyed Pea Soup with Chicken

4 of 12

Butternut-Squash-and-Sage Wontons

Credit: © Tina Rupp

Go to Recipe

"Wonton wrappers are terrific for making ravioli when you don't have time to make homemade pasta," says Jill Donenfeld. The wontons here, filled with mashed butternut squash and roasted garlic, get nicely crispy when sauteed in a touch of oil, but they're also delicious simply steamed.

Winter Squash Gnocchi with Brown Butter and Sage

5 of 12

Jewish Turkey-Wonton Soup

Go to Recipe

This soup is made with David Ansel's version of kreplach, a Jewish dumpling usually filled with beef. Here, Ansel tweaks the traditional recipe by stuffing delicate wonton wrappers with lots of turkey and chopped vegetables, serving them in a simple turkey broth.

Turkey Tortilla Soup

6 of 12

Go to Recipe

In her pan-Asian cookbook, food writer Andrea Nguyen recommends homemade wonton wrappers but says store-bought are fine: "Just look for ones labeled 'thin' or 'Hong Kong-style.' "