Wonton

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Wonton
A plate of steamed wontons
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
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

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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 in transliteration from Cantonese 雲吞 / 云吞 (wan4 tan1) and wenden from Shanghainese 餛飩 / 馄饨 (hhun den). 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, has 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 as well.