See video of my mom wrapping wontons!
Have ready wrappers, filling and small bowl of water or egg wash to seal won tons
Choose any won ton wrapper you like. My preference is Thin wrappers from New Hong Kong Noodle Factory. Wrappers come in different thicknesses. Avoid thick wrappers if you are making wontons for soup or deep-frying. Thick ones work well for Potstickers-a combination of frying and steaming when more filling is used.
Wontons can be folded in a variety of ways including simply folding like a triangle or square. Trick is to eliminate air bubbles and use water or egg wash to seal the edges.
Use about 1 generous teaspoon of filling per wonton.
Meanwhile, fill a large stockpot with water at least 2/3-3/4 full. Bring to boil over high heat. Drop folded wontons into the boiling water. Keep water at a nice boil not on a crazy high boil. The wontons will float to the surface as they cook, an indication they are ready. Let boil for about 3-4 minutes total, about 1 min after they float to the top. Remove with strainer, drain and serve in soup*
* Chicken Soup is perfect. If you use commercial chicken broth, use low sodium and season yourself. Add a slice of fresh ginger or shallots as you are heating. Season with soy sauce.
All the rage now seems to be serving wontons without soup, slathered in Chili Crisp Oil and a splash of vinegar. You could easily sub the soup and use a chili oil for the wontons. See notes for sauce.
If you have extra filling left after folding wontons, you can use it for gai don gok (mini egg dumplings or as a filling for squash.