Wontons can have a wide variety of fillings - the exact type of filling you use is up to you. One very common type of filling is made from ground pork and minced shrimp held together with flour or cornstarch. [1] X Research source Spices and herbs like garlic and green onions are often added to this filling.
Place about a teaspoon of filling (or less) in the very center of the wrapper. [3] X Research source Fold the wrapper in half to make a rectangular shape. Press gently to force out any air that’s trapped under the fold - you don’t want any air bubbles in your wonton. This is because any air that’s trapped within the wonton will naturally expand as it’s heated during cooking, potentially rupturing the wonton. Don’t over-stuff your wonton - this can keep it from cooking thoroughly. A good rule of thumb is that you’ve over-stuffed your wonton if you can’t fold it in half a second time at this point in the process.
You don’t need to moisten the corner’s bottom edge. It will naturally adhere to the filling somewhat, but even this isn’t essential for a wonton that holds together.
When you fold this second corner over the top, it should gently adhere to the corner underneath because of the water you used to moisten it.
If you need to, you can lightly pinch the two upward-pointing corners together to help them adhere to each other. Congratulations! You’re done.
Don’t push too hard! You don’t want to end up with your filling, wrapper, or both on the floor.
Congratulations! You’re done. Lather, rinse, repeat, and enjoy your delicious wontons.
