Wonton, also called Huntun in the Mandarin pronunciation, It is a type of dumpling commonly found in a number of Chinese cuisines. Each region of China has its own variations of wonton, examples include Beijing, Sichuan, Hubei, Jiangnan, Jiangxi, Guangdong (Cantonese), Fujian etc.

Wrappers and Filling
Like any other form of wrap, wonton wrappers can be made at home from fresh dough. However, they are typically bought in large semi-cubical blocks of pre-made individual wrappers, with cornstarch dusted between the wrappers to keep them from sticking together. Because the wrappers are quite thin, they dry out within a few hours of opening the package, making them brittle and unusable.

The filling is typically made of: Minced pork, Coarsely diced or whole shrimp, Finely minced ginger and onions Sesame oil and soy sauce.

To make a wonton, spread a single wrapper square across the palm of one hand, place a small clump of filling in the center, and seal the wonton into the desired shape by compressing the wrapper's edges together with the fingers. Adhesion may be improved by moistening the wrapper's inner edges, typically by dipping one's fingertip into plain water and running it across the dry dough to dissolve the extra flour. As part of the sealing process, air should be "burped" out of the interior to avoid rupturing the wonton from internal pressure when cooked.

How to cook it?
Wontons are commonly boiled and served in soup or sometimes deep-fried. Several different shapes are common, depending on the region and cooking method.

The most versatile shape is a simple right triangle, made by bringing two opposite corners together to fold the square in half. Its flat profile allows it to be pan-fried like a potsticker, as well as boiled or deep-fried.

A more globular wonton can be formed by bringing all four corners together and sealing the inner edges together in that configuration, resulting in a shape reminiscent of a stereotypical hobo's bindle made by tying all four corners of a bandanna together. The much larger Australian deep-fried dim sim has a similar shape, but normal wontons in this configuration are more commonly served in soup.

A related kind of wonton is made by using the same kind of wrapper, but applying only a minute amount of filling (frequently meat) and quickly closing the wrapper-holding hand, sealing the wonton into an unevenly squashed shape. These are called xiao wountwun (literally "little wonton") and are invariably served in a soup, often with condiments such as pickles, ginger, sesame oil, and cilantro (coriander leaves).