Wonton

Wonton
Wonton
Traditional Chinese	1. 餛飩; 2. 雲吞; 3. 抄手;
Simplified Chinese	1. 馄饨; 2. 云吞; 3. 抄手;
Literal meaning	1. irregularly shaped dumpling; 2. cloud swallow; 3. crossed hands; 4. clear soup;
Hanyu Pinyin
Transcriptions
Standard Mandarin
Hanyu Pinyin	1. húntun; 2. yúntūn;
Bopomofo	1. ㄏㄨㄣˊ ㄊㄨㄣ˙; ㄩㄣˊ ㄊㄨㄣ˙;
Wade–Giles	1. hun2-tun0; 2. yün2-tun0;
Tongyong Pinyin	1. hún-tu̇n; 2. yún-tu̇n;
IPA	1. [xwə̌n.tʰwən]; 2. [y̌n.tʰwən];
other Mandarin
Sichuanese Pinyin	3. cao1 sou3
Wu
Romanization	1. wen den
Gan
Romanization	1. chin thon (Pha̍k-oa-chhi)
Yue: Cantonese
Yale Romanization	1. wàhn tān; 2. wàhn tān;
Jyutping	1. wan4 tan1; 2. wan4 tan1;
IPA	[wɐn˩.tʰɐn˥]
Southern Min
Hokkien POJ	1. hûn-thun; 4. chheng-thng;

Wonton
	A plate of steamed wontons
Alternative names	Huntun, wuntun, wantan, wenden, pian-sit
Place of origin	China
Main ingredients	Dough, egg, pork, shrimp, chicken, spring onion
Variations	Dumpling
	Cookbook: Wonton; Media: Wonton;

A wonton (traditional Chinese: 餛飩; simplified Chinese: 馄饨; pinyin: húntun; Jyutping: wan4 tan4) is a type of Chinese dumpling commonly found across regional styles of Chinese cuisine. It is also spelled wantan or wuntun, a transliteration from Cantonese wan4 tan1 (雲吞/云吞), and wenden from Shanghainese hhun den (餛飩/馄饨). Even though there are many different styles of wonton served throughout China, Cantonese wontons are the most popular in the West due to the predominance of Cantonese restaurants overseas.

Wontons, which have their origins in China, have achieved significant popularity as a sought-after delicacy that is not only celebrated and enjoyed in East Asian cuisine, but also across various Southeast Asian culinary traditions.