Wonton is fom China. Each region of China has its own variations of wonton, examples include Beijing, Sichuan, Hubei, Jiangnan, Jiangxi, Guangdong (Cantonese), Fujian, etc.
In Cantonese cuisine, shrimp filled wonton within minced pork is most commonly served with thin noodles to make wonton noodles. It may also be consumed with red vinegar. The soup is made from boiling shrimp shells, pork bones and dried flounder to give it a distinct taste. Hong Kong wontons were introduced to the area after World War II as street food and later indoor eateries.
In Sichuan, semi-pentagonal wonton are known as chao shou (lit. "crossed hands" ) since after initially folding the wonton skin into a right triangle, each end of the hypotenuse are pressed against the middle of opposite sides, creating an impression of crossed arms/hands. These are often served in a sesame paste and chili oil sauce as a dish called "red oil wonton".
In Shanghai and its surrounding area (Jiangnan), Wonton filling is most often made with minced meat and bok choy served in chicken soup; however, Shanghai cuisine makes a clear distinction between small wontons and large wontons. The former are casually wrapped by closing the palm on a wrapper with a dab of pork filling as if crumpling a sheet of paper. These are popular accompaniments to breakfast or brunch fare. The "large" wontons are carefully wrapped (often resembling large tortellini) and a single bowl can serve as lunch or a light dinner. They are available with a large variety of fillings; a popular Shanghai fast food chain offers more than 50 varieties. One popular variety in Shanghai which is said to have originated in Suzhou is "three delicacies wonton" (san xian hun tun)which contains pork, shrimp and fish as primary ingredients. Wontons in Jiangnan are also made with Shepherd's purse if the recipe does not use Bok choy.
Ningbo Wonton has two types, steamed Wonton and Wonton soup. Both are filled with pork and shrimp. Available at many Chinese-American restaurants, these wontons became popular due to their traditional preparation.
In American Chinese cuisine (and in Canada as well), wontons are served in two ways: in wonton soup (wontons in a clear broth), and as an appetizer called fried wontons. Fried wontons are served with a meat filling, (usually pork), and eaten with duck sauce, sweet and sour sauce, or Chinese mustard. A version of fried wontons are filled with a cream cheese and crab filling; these are called crab rangoon. Another version of fried wontons are filled with a mixture of cream cheese, green onions, soy sauce and garlic. These are best when eaten with sweet and sour sauce. Compared to the Far East versions, fried wontons are eaten dry.
In the Philippines, fried wontons are often called pinseques fritos (pinsec frito in the Castilian singular). Pritong pinsek is the Cebuan and Tagalog name.
In Canadian Chinese cuisine, wonton soup in eateries not catering to Chinese have pork filled wontons with spaghetti like noodle, BBQ pork and vegetables in a clear chicken broth.
In Indonesian Chinese cuisine, it called Pangsit. Served fried or in soup, usually with Chinese noodle.
In Peruvian-Chinese gastronomic fusion called Chifa, wonton, called Wantán in Peru, can be found fried with meat filling to eat with rice or "Tallarín saltado", and also in wonton soup or Sopa Wantán.