Wan Ton 云吞

Wan Tons is Cantonese for a type of Chinese dumplings. It literally means ‘swallowed by the clouds’, much like the original versions of wantons that are cooked and floating in broth.

This recipe that I’ve created includes the Napa cabbage which is readily available in the supermarkets nowadays. The same type of ‘Chinese’ cabbage is used to make Korean kimchi and keeps well in the fridge for a very long time.

The shape of Wan Tons featured is very similar to that of the tortellini, with a tighter curl, as looks like the old Chinese gold ingot symbolising wealth.

I normally make a batch to freeze for whenever. A snack, a meal like with noodles.Wanton noodles


Ingredients: makes about 30 (depending on how generous you are in filling it up)

500g (just over 1lb) minced chicken (or pork)

30 or more square wanton skins

2 stalk spring onions, finely chopped

1 Napa cabbage leaf

3 tablespoon chicken stock (liquid)

2 tablespoon soy sauce

1 tablespoon sesame oil


  • Place mince in a bowl for mixing.
  • Remove the white stem of the cabbage and discard. Cut the rest of the leaf into small shreds. Add to the mince.
  • Add the rest of the ingredients to the bowl and mix well. Leave to marinade for at least 30 minutes.
  • Place a wanton skin on your left palm (or right depending on which hand is the non-dominant hand).
  • Place about a teaspoon of the filling in the centre of the wanton skin. Spread in a short straight line along the centre, along the diagonal line.
  • Follow the short video on how to make different shapes of wantons.

Note: Should be like the Italian tortellini not the ravioli like in the main photo.


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