Talk:Wonton

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Redirect

Why does Wanton redirect here? This has nothing to do with the word wanton... — Preceding unsigned comment added by 69.192.18.11 (talk) 16:01, 4 June 2006 (UTC)[reply]

Because "wanton" is a fairly common spelling. Jpatokal 03:08, 5 June 2006 (UTC)[reply]

Reversion to April 2006

The May 2006 edit has stuck around for almost a month, but I am reverting it because it is written in poor English and is therefore difficult (at least for me) to clean up. I think it may have some truth to it, so I do not want it to be forgotten in the page history. --Rofl 00:40, 25 June 2006 (UTC)[reply]

Use of lye or boiling water in making pastry wrappers

Could anyone explain why lye or boiling water is used in making the wrappers? I understand "boiling water dough" is also used for some other Chinese foods. LDHan 01:38, 1 July 2006 (UTC)[reply]

Wanton

Wanton is a band, and also a word. Wonton is wonton, Wanton is wanton, remove redirect is my opinion

Tell that to Google. Jpatokal 16:01, 2 August 2006 (UTC)[reply]

970 is not high. Show me at least three thousand. --Raijinili 05:19, 10 November 2006 (UTC)[reply]

How about 56,300? [1] Jpatokal 09:40, 11 November 2006 (UTC)[reply]

Empanada

"...of filled pasta more similar to the Italian tortellini or ravioli or Jewish kreplach. The thinness of the wonton wrapper makes the texture of boiled wontons rather similar to small meatballs. A Spanish food similar to the wonton is called Empanada."

a wonton is absolutly nothing like an empanada, in either texture, flavor, or preparation. the only similaritiy is that the two dishes are both stuffed and that wontons and some (but not nearly all) empanadas are made with wheat. i have removed the reference.

Cantonese 云吞 (pinyin: yúntūn) and its northern counter part 馄饨 (pinyin: húntun) is not out of the same make. It got different wraping and wraped in a different way. The final shape of a 馄饨 (pinyin: húntun) does not look like a Cantonese 云吞 (pinyin: yúntūn) at all, but more like the Tortellini in shape. I'm amazed with the discovery that both the northern Chinese's counter part to the Cantonese 云吞 (pinyin: yúntūn), which is the 馄饨 (pinyin: húntun) and the Tortellini almost looks like the same thing and how both is different to the Cantonese 云吞 (pinyin: yúntūn) in term of the shape. The Cantonese 云吞 (pinyin: yúntūn) warping is yellow, while the 馄饨 (pinyin: húntun) warping is white. You can find images of both the Cantonese 云吞 (pinyin: yúntūn) and its northern counter part 馄饨 (pinyin: húntun) in Google images, just type wonton in the Google images search engine thing. Those with yellow warping and look like a small closed hand bag is the Cantonese 云吞 (pinyin: yúntūn), while the white Tortellini looks alike things is the 馄饨 (pinyin: húntun). What www.expat-village.com/article_86.shtml (www.expat-village.com) had showed is How to fill and wrap "won ton" 馄饨 (pinyin: húntun) skins and not the Cantonese 云吞 (pinyin: yúntūn). Also the word "won ton" is based on the Cantonese pronunciation 云吞 ("won ton") and not the non-Cantonese pronunciation that is (pinyin: yúntūn) or the word and the non-Cantonese pronunciation 馄饨 (pinyin: húntun).

What Type of Meat Is Used?

The description says that "minced pork and coarsely diced shrimp" is used to prepare wontons. Does anyone know what type of pork it is, like is it the typical pork meat or is it from the insides of the animal? Thanks.

It is only the standard normal minced pork meat. Can you think of a way to get minced pork meat from the outside of a pig and without harming it, that poor thing. —Preceding unsigned comment added by 122.106.23.253 (talk) 07:56, 30 January 2008 (UTC)[reply]

Cantonese pronunciation

The article currently gives the Cantonese pronunciation as both "wan4tan1" and "/wɐn11 tʰɐn55/". Which is it? Jpatokal 05:09, 20 October 2007 (UTC)[reply]

This is for all Cantonese speakers (Window XP users) who can find the Speech programme hidden inside the Control Panal thing, selecte Microsoft Sam as the computer's default voice and type in "waund ton" and then see can you pronunce the word Wonton in Cantonese as good as Microsoft Sam.

Both are correct. One is jyutping, one is IPA. --2.246.6.182 (talk) 20:45, 14 December 2014 (UTC)[reply]

they shouldn't be mixed within the article without specification as to what they are. This is common in several articles, including a few which do not even list the pinyin for words which are used in Mainland China. There ought to be a style guide on WP for this, which I'm looking for now. — Preceding unsigned comment added by 222.171.45.93 (talk) 00:02, 9 February 2016 (UTC)[reply]

Need photo

Need photo of wonton soup. Badagnani (talk) 20:27, 9 March 2008 (UTC)[reply]

Done. Badagnani (talk) 20:35, 9 March 2008 (UTC)[reply]

Chinese Names

"In Mandarin Chinese, the name of the food is written as 馄饨 (pinyin: húndun; roughly meaning "irregularly shaped dumpling")"

I am Chinese, and as far as I know these two Chinese characters do not mean irregularly shaped dumpling. In fact each individual character only seems to have meaning as part of the name for wonton.

a quick search on the Baidu turned up different etymology of the word, which I briefly repeat/translate here:

the word is derived from "浑沌" meaning unclear, or mixed, it is so named because it is a sealed form of Bao. the radicals on the left of each characters were later changed to reflect that it is food. — Preceding unsigned comment added by 24.23.183.150 (talk) 06:04, 19 November 2008 (UTC)[reply]

Dough?

The dough for Wantan is made from wheat (at least the Japanese WP says so, my Chinese is too shaky to read the Chinese one). Anyway, it should say in the article what the dough is made of and how it is made. --Mkill (talk) 03:24, 14 December 2009 (UTC)[reply]

- I agree. In the entire article it doesn't explain what a wonton is made out of. — Preceding unsigned comment added by 64.203.205.138 (talk) 20:20, 15 August 2011 (UTC)[reply]

Chinese Pinyin

The correct Pinyin is "húntún", with the "tun" being unstressed. There are so many native speakers pronouncing it "húndùn" that hardly anyone recognizes this mistake.--89.14.108.245 (talk) 17:06, 24 April 2013 (UTC)[reply]

True. Anna Frodesiak (talk) 00:15, 25 April 2013 (UTC)[reply]

all of the text input systems I've used, support this "mistake". Xinhua zidian gives only tún as the pronunciation when entered as a single character, with "tun" in the weak tone when it is used as the second part of the collocation húntun. Húndun is an accepted pronunciation in Heilongjiang, Shanghai and Guangzhou and by anyone I've spoken to in the subject. Perhaps the article could read 'hún tun (often pronounced hún dun in Mainland China) is...' — Preceding unsigned comment added by 222.171.45.93 (talk) 00:26, 9 February 2016 (UTC)[reply]

Inaccuracies in "Shapes and cooking methods"

This entire article is full of factual inaccuracies and speculation. A lot of them have been pointed out already, with almost every fact marked as needing citation being dubious. "Jiaozi" does not refer to a pot sticker; it is the general word for "dumpling". (A pot sticker is "guo tie (鍋貼)".) "Dim sim" is not Korean in any way -- clicking through to the article on dim sim shows that it is Chinese-Australian. The article also fails to mention possibly the most common way of folding wontons in Chinese cuisine, which is to fold them in a triangle first, and then bring the two opposite corners together underneath, resulting in a nugget or yuanbao shape. Folding wontons in a triangle and pan-frying them is almost unheard of in Chinese cuisine, and this is not made clear. A Google image search of "餛飩", or wonton in Chinese, shows almost exclusively wontons served in soup in the yuanbao or globular shape. — Preceding unsigned comment added by 24.212.224.175 (talk) 15:39, 24 May 2014 (UTC)[reply]

Picture

Every picture we have here is either americanized fried huntun, "small huntun" or Cantonese style. There is no picture in the article depicting authentic "big huntun" from the North and the East, which rather look like tortellini. They are often compared to sycees. These huntun stand for wealth. This picture is from the Chinese Wikipedia.

— Preceding unsigned comment added by 2.246.6.182 (talk) 20:57, 14 December 2014 (UTC)[reply]

Assessment comment

The comment(s) below were originally left at Talk:Wonton/Comments, and are posted here for posterity. Following several discussions in past years, these subpages are now deprecated. The comments may be irrelevant or outdated; if so, please feel free to remove this section.

hellow as a chef i tried to understand the chinese food and i tried to undertand the diferenece be twin won ton and wan tan.

Last edited at 19:32, 31 July 2008 (UTC). Substituted at 10:51, 30 April 2016 (UTC)

Red Vinegar

Hello, the original text in the section regarding Cantonese wontons linked "red vinegar" to "Chilli vinegar," apparently a British condiment, instead of the red yeast rice vinegar that is actually used in Cantonese cuisine. There wasn't really a distinct section on the rice vinegar entry discussing red rice vinegar, so I just linked this article to rice vinegar in general. 2601:644:400:3810:7144:5AE2:30C7:BE5F (talk) 09:51, 17 November 2022 (UTC)[reply]

Incorrect Literal Meaning

Hi!

Under “Chinese name”, both “餛” and “飩” mean nothing on their own as described in the “history” section: those characters were created by changing the radical in 混沌 and so the characters in 餛飩 are meaninglessly bound to one another, with no other usage except in 餛飩, so having a literal meaning makes no sense as the literal meaning is itself: “wonton”. I don’t know the solution for this or if it would be appropriate to put “n/a”, so I’d just like to bring awareness to this error. The Tran Dynasty (talk) 07:11, 12 March 2023 (UTC)[reply]