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The following are some ways to wrap wontons: 1. The first method of wrapping: Place the stuffing on the corner, fold it in half, and then fold it in half again. He pinched both sides, dipped them in some water, and folded them in half. 2. The second method of wrapping: Dip a little water on one corner of the wonton skin and put the stuffing on the opposite corner. Don't pull out the chopsticks and roll it up directly. Then, he placed his thumb and pinky against both ends and pulled the chopsticks away. 3. The third method of wrapping: Place the stuffing in the middle, dip the two corners with a little water, fold them in half, and press a little water with chopsticks in the middle. 4. The fourth method of wrapping: Place the stuffing in the middle, fold it over and knead it to squeeze out the air inside. 5. The fifth wrapping method (Air Wonton Technique) was to fold the first fold inside, fold the second fold inside, and press the third fold inside. If it was empty, he would stuff it into the fourth corner. 6. ** The sixth wrapping method **: - He prepared the wonton skin, wonton filling, and a bowl for water. - He used his chopsticks to pick up a suitable amount of meat stuffing and placed it on the wonton skin. - He rolled up the filling along the rectangular edge of the wonton skin. - He continued to flip it up and rolled it to the other side until it was 3/4 of the wonton skin. He pinched both sides tightly. - He dipped a wooden spatula in some water and smeared it on one side of the wonton. - He folded both sides of the wonton inwards, with the wet side at the bottom and the non-wet side at the top. He pinched it gently. 7. ** The seventh method of making dumplings (small wonton bun method)**: - He held the wonton skin in his left hand and picked a ball of meat filling with a bamboo stick in his right hand and placed it in the middle of the wonton skin. - With the help of his left hand, he picked the four sides of the wonton skin together. As long as one side could overlap with the other sides, it would be fine. - The four sides intersected at a point. He closed his left hand and grabbed the ball together. He used a bamboo stick to gently poke the seal. He was careful not to pierce the wonton skin. He could not wrap it too tightly. He had to make the small wonton appear hollow. 8. ** The eighth method (Yuan Bao Wonton, Pocket Wonton, Lotus Wonton, Sichuan Wonton, Goldfish Wonton, Boat Wonton, Ring Wonton, Triangle Wonton, One-handed Wonton, etc.)**: - For different wontons such as Yuan Bao Wonton, the specific operations varied according to the shape. For example, Yuan Bao Wonton might be shaped into a Yuan Bao shape by folding the wonton skin in half and kneading the two corners after putting the stuffing in the middle. Pocket Wonton might be shaped like a pocket after putting the stuffing in the middle. However, the detailed operation of each shape did not clearly give the standard steps. It could be made according to traditional methods and creativity.

Here are some wonton bun recipes: 1. The stuffing was placed on the corner, folded in half, then folded in half again, pinched on both sides, dipped in water, and folded in half. 2. He dipped one corner of the wonton skin in water and put the stuffing in the opposite corner. He rolled the wonton skin up without pulling out the chopsticks. He pressed his thumb and pinky against both ends and pulled out the chopsticks to knead. 3. The fillings were placed in the middle. The two corners were dipped in water and folded in half. In the middle, he used chopsticks to press the water. In one corner, he pressed the water again and then folded in the middle. The corner that was not dipped in water was pressed over. 4. The stuffing was placed in the middle, and the flat surface was folded over to squeeze out the air. One corner was dipped in water and folded in half, and the other corner was pressed over. 5. The fillings were placed in the middle, and the chopsticks were not removed. The skin was directly wrapped around the chopsticks, and he used the web between his thumb and forefinger to squeeze and remove the chopsticks. 6. The stuffing was placed in the middle, and the two corners were folded diagonally to squeeze out the air. One corner was dipped in water and folded in half, and the other corner was pressed over. 7. He placed the stuffing in the middle and spread it out with chopsticks. He folded all his fingers in the middle with one hand and kneaded the dough. 8. The dough was cut in half into a triangle, and the stuffing was placed in the middle corner and folded to expel air. After dipping it in water, the two sides were folded in the middle, and the thumb and index finger pinched in the middle to form a small goldfish shape. 9. The stuffing was placed in the middle, and the dough was folded in half to form a blessing bag. In addition, there was a method to wrap the big wonton in the sea: spread the square skin diagonally, use chopsticks to pick an appropriate amount of meat, first wrap one corner, then turn it over on both sides, and finally wrap it firmly in the other corner. The home-cooked wonton could be dipped in water on the edge of the wonton skin, and the stuffing could be placed in the middle. After folding it, the two ends could be folded and pressed.

Here are some of the key points to making delicious wontons: - ** In terms of fillings ** - ** Meat selection **: You can choose pork foreleg meat. The meat is fresh and tender, and the taste is good. You can also choose the ratio of fat to lean according to your personal preferences. For example, the ratio of fat to lean for big wontons is 2:8, and the ratio of fat to lean for small wontons is 1:9. Shrimp and other ingredients could also be added to enrich the fillings. For example, when making fresh meat shrimp wontons, the shrimps were peeled off and cut into small pieces, mixed with the pork belly that had been mashed into meat paste. - ** Seasoning **: Put the meat, onion, ginger, etc. into the meat grinder and stir. Add an appropriate amount of soy sauce, oyster sauce, white pepper, chicken essence, salt, and other seasonings. He could also add egg white to make the meat filling more tender and smooth. He could stir it in one direction to make the meat taste better. If pepper water is used, add it in 3 - 5 times, and after each absorption, add it again and stir in one direction. - ** Other ingredients **: In addition to meat, you can also add ingredients such as mushrooms to enhance the flavor. For example, you can chop or mush the mushrooms, add oyster sauce, salt, and mix them evenly with the meat stuffing. - ** For the skin **: Choose the appropriate wonton skin. Pay attention to reducing the overlapping parts of the wonton skin when wrapping the wonton. For example, some wrapping methods are to fold the long side of the wonton skin with water and pinch it tightly. The lower left corner is dipped in water, and the two corners below the wonton skin are overlapped and glued together. There was also a wrapping method that applied some water on the two corners of the folded portion, and the overlapping portion was also smeared with some water to make it firmer. His fingers only pinched a little on the top. This way, the wonton would taste better with less overlapping. The wonton skin would be elegant and the filling would be more firm. - ** Cooking wontons and soup base ** - ** Boiling wontons **: Boil the water in the pot, add the wontons into the pot, and boil them over high heat. The small wontons basically boil the pot again, add water, and boil for a while before floating up. The big wontons may take a longer time to cook, such as about 5 minutes, but be careful not to overcook, or the stuffing will be rotten. You can also add various green vegetables when cooking the wontons. - Soup Base: Seaweed, dried shrimp, coriander, chopped green onion, sesame, light soy sauce, salt, oil, white pepper, sesame oil, etc. can be added into the bowl. If you like spicy food, you can add oil and chili. If you like sour and spicy food, you can add vinegar. The seaweed could be caught in the pot with chopsticks and placed into the bowl. It could also be torn into pieces and placed into the bowl. Or, when the wontons were almost cooked, it could be placed into the pot and scooped up together with the wontons to increase the freshness of the soup.