Wontons are a type of Chinese dumpling that are often filled with meat or vegetables. The filling can vary greatly depending on the region and personal preferences. However, there are some common ingredients and combinations used for wonton fillings.
Common Wonton Fillings
Some of the most popular wonton fillings include:
- Pork – Ground pork is commonly used alone or mixed with other meats and ingredients.
- Shrimp – Chopped shrimp can be used alone or combined with pork.
- Chicken – Ground chicken thigh meat is commonly used.
- Vegetables – Finely chopped veggies like cabbage, spinach, bamboo shoots, mushrooms, etc.
- Tofu – Silken, soft or firm tofu can be mashed and used as a vegetarian filling.
While the fillings can vary greatly, most contain some combination of meat and/or vegetables along with seasoning. Some popular seasonings and aromatics used are:
- Soy sauce
- Sesame oil
- Rice wine
- Fresh ginger
- Garlic
- Scallions
- White pepper
- Salt
- Sugar
- Five spice powder
Pork Wonton Filling
One of the most common and traditional wonton fillings is made with ground pork. It has a simple ingredient list, but is packed with flavor.
To make a basic pork wonton filling you will need:
- 1 lb ground pork
- 3-4 dried shiitake mushrooms (rehydrated and minced)
- 1 tbsp grated fresh ginger
- 2 garlic cloves (minced)
- 2 green onions (chopped)
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp sugar
- 1/4 tsp white pepper
Start by placing the pork in a large bowl. Add the rehydrated, minced shiitake mushrooms, ginger, garlic, green onions, soy sauce, sesame oil, sugar and white pepper. Use a fork or your hands to thoroughly combine everything.
Mix just until combined, avoid overmixing. You want the filling to remain loose. Refrigerate for 30 minutes to allow flavors to meld before using as a wonton filling.
Shrimp Wonton Filling
Shrimp wontons make for a delicious change from the traditional pork filling. Briny shrimp pairs wonderfully with fresh ginger and green onions.
To make a shrimp wonton filling you will need:
- 1⁄2 lb peeled, deveined shrimp, coarsely chopped
- 1⁄2 lb ground pork
- 2 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 2 green onions, thinly sliced
- 1 tbsp soy sauce
- 1 tsp rice wine
- 1 tsp sesame oil
- 1⁄4 tsp white pepper
- Pinch of sugar
In a bowl combine the shrimp, pork, garlic, ginger, green onions, soy sauce, rice wine, sesame oil, white pepper and sugar. Use a fork or your hands to mix everything together thoroughly. Refrigerate for at least 30 minutes before using as a filling.
Chicken Wonton Filling
Ground chicken thigh meat makes an incredibly flavorful, juicy wonton filling. Similar seasonings are used, but the light chicken pairs nicely with the ginger and green onions.
To make a chicken wonton filling you will need:
- 1 lb ground chicken thigh
- 2 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 2 green onions, thinly sliced
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1⁄4 tsp white pepper
- Pinch of sugar
Place the chicken, garlic, ginger, green onions, soy sauce, sesame oil, white pepper and sugar into a bowl. Use a fork or your hands to mix everything together thoroughly. Allow to marinate for 30 minutes before using as a filling.
Vegetable Wonton Filling
For a vegetarian take on wontons, the filling is often made with a combination of vegetables. Cabbage, mushrooms and tofu are some popular choices.
To make a veggie wonton filling you will need:
- 1 cup finely chopped napa cabbage
- 1 cup finely chopped shiitake mushrooms
- 1 cup firm tofu, crumbled
- 2 cloves garlic, minced
- 1 tbsp grated ginger
- 2 green onions, thinly sliced
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1⁄4 tsp white pepper
Place all the ingredients into a bowl and mix thoroughly to combine. Allow to sit for 10-15 minutes for flavors to meld before using as a filling.
Tips for Making Wonton Fillings
Here are some helpful tips when making wonton fillings:
- Avoid overmixing the filling – you want the texture to remain loose so it’s easy to wrap in the wonton skins.
- If the filling seems dry, add a teaspoon or two of water.
- Always allow time for the flavors to meld by letting the filling marinate for at least 30 minutes.
- For extra flavor, add some chopped pickled vegetables like cabbage or radish.
- Adjust seasonings to taste, adding more soy sauce, sesame oil, rice wine, etc if desired.
- You can use any ground meat like turkey, beef or pork.
- Experiment with different vegetable combinations.
- Stir fry some of the vegetables first to enhance flavor.
- Mix in finely chopped peanuts, cashews or chestnuts for crunch.
Storing Wonton Filling
To safely store leftover wonton filling:
- Store in an airtight container in the refrigerator for 3-4 days.
- For longer storage, place in freezer bags and freeze for 1-2 months.
- Allow frozen filling to thaw overnight in the fridge before using.
- Avoid refreezing thawed filling more than once.
With a variety of meat and vegetable options, homemade wonton fillings can suit any taste or diet. The instructions above provide a great starting point, but you can customize your own signature filling. Now that you know what wonton fillings are made of, get creative in the kitchen!
Frequently Asked Questions
Can I make wonton filling in advance?
Yes, you can prepare wonton filling in advance. Simply store it in an airtight container in the refrigerator for 3-4 days. You can also freeze it for longer storage.
Do you cook wonton filling before wrapping?
No, wonton filling should not be cooked before wrapping it in the wonton skins. The filling should be raw so it can cook thoroughly once the wrapped wontons are boiled, pan-fried or steamed.
What’s the most common wonton filling?
The most traditional and common filling is made from ground pork with seasonings like soy sauce, sesame oil, ginger and green onions.
Can I use leftovers for wonton filling?
Yes, you can get creative with wonton fillings by using leftovers. Chopped cooked meat, vegetables and rice or noodles can all be used as delicious filling combinations.
Do you put egg in wonton filling?
Some wonton filling recipes do include egg as a binder. However, egg is not a traditional ingredient. Most fillings rely simply on the moisture from seasonings and vegetables instead of egg.
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