1. Take a piece of wonton wrapper and place it flat in the palm of your hand. Use chopsticks to pick up an appropriate amount of meat filling and place it slightly lower in the middle of the wonton wrapper.

2. Roll up one side of the wonton wrapper to about 1/2 of the wonton wrapper.

3. Roll it in again to 3/4 of the wonton wrapper.

4. Overlap the two corners of the wonton wrapper and pinch tightly.

Extended information

Tips for cooking wontons:

1. Choose dumpling flour with higher gluten and add a small amount of alkaline noodles to make the wonton skins thinner. slip.

2. Make the dough dry and the wontons will be more beautiful.

3. If you are making meat fillings, the ratio of fat to lean should be 3:7 or 4:6, so it won’t taste too bad. You can also replace the pork with fish, shrimp, chicken, etc.

4. When cooking wontons, wait for the water to boil and put it in the pot. After putting it in the pot, just wait for the wontons to float up. The skin of wontons is thin and cannot be cooked for too long, otherwise they will rot easily.