Usually 12 wonton wrappers (50 grams) and 50 grams of filling are used to wrap one small wonton. Use the sharp chopsticks in your right hand to pick the stuffing core into the skin of your left hand, and bend the middle finger of your left hand up and down. After filling the filling, use your index finger, ring finger, and thumb to flex the four corners of the dough at the same time to form a four-corner rhombus shape. Pay attention to pinching the leather so that the four corners are in the air. Be careful not to spread the filling flat in the palm of your left hand and pinch it together. In the jargon, this is called pinched skin wontons. After the wontons are put out of the pot, the water will boil and the wontons will float up. Repeat twice to make the four-cornered rhombus shape face up. At this time, the wontons will be cooked.

Wonton soup: The water in the wonton soup is very important. Bone soup is usually used (chicken soup is best), and salt, monosodium glutamate and chicken essence are used to adjust it to the best taste.