Cantonese Wonton Filling Ratios
I
Origin
Guangdong Province — the technical standards of Cantonese wonton-making are among the most codified in Chinese culinary tradition
II
Description
The science of Cantonese wonton filling: the ideal filling balances fat (for richness and binding), protein (for structure), and aromatic seasoning. Classic shrimp-pork wonton: 60% shrimp / 40% pork, with the shrimp requiring water-soaking and physical breaking down to act as a natural binder. The filling is seasoned with light soy, sesame oil, white pepper, and a small amount of cornstarch.
III
The Thread
—Italian tortellini filling (ricotta-meat balance)
—Japanese gyoza filling (pork-cabbage balance)
—Korean mandu filling (pork-tofu-kimchi balance)
IV
Flavour Context
Sweet shrimp, umami-rich pork, delicately seasoned — clean and pure, supported by the broth
Pillars V — VII
The full training pages are part of membership.
Quality hierarchy, sensory tests, and where the dish lives or dies — on every entry in the Library.
Enter · from $49 a year