In Cantonese, won ton means dumpling, which is exactly what a won ton is, whether it is served in soup or as part of a side dish. In English, won tons were first referred to by name in the early 1930s.
A culinary dish that is similar in appearance to kreplach or ravioli is commonly referred to as “Wonton.” This dish comprises small squares of dough, filled with a mixture of fried ground pork, onion, and fresh ginger, which are folded in thirds and pinched together to form a shape resembling a Dutch cap. The wontons can be cooked and served in a clear soup or separately fried in oil. The term “wonton” can also be spelled as “wun tun.”
Allow me to introduce you to a delightful culinary creation from China known as won ton. These delectable noodle dumplings boast a charming resemblance to the Jewish kreplach in terms of their appearance. Typically, won tons grace the stage as star ingredients in the beloved dish known as Won Ton Soup, where they delicately enclose a tantalizing morsel of filling. However, their versatility knows no bounds as they can also be deep-fried to perfection, transforming into appetizers that tantalize the taste buds. For those seeking convenience, won ton skins are readily available in select supermarkets, although they can also be crafted at home, adding a touch of personal artistry to the culinary endeavor.