1. First, take a wonton skin and lay it in the tiger's mouth of your left hand. The thumb and forefinger of the left hand can be C-shaped or O-shaped.
2. Take an appropriate amount of meat filling and place it in the center (i.e., the hole formed by the thumb and forefinger); while placing the meat, gently poke downward with an ice-cream stick or chopsticks so that the filled portion of the meat falls into the hole formed by the fingers.
3. Take away the ice-cream stick or chopstick and pinch it.
Specialty wontons
Comparing wontons and dumplings, wonton skins are squares with sides about 6 centimeters long, or isosceles trapezoids with a top edge about 5 centimeters long and a bottom edge about 7 centimeters long, while dumpling skins are round and about 7 centimeters in diameter.
The wonton skins are thin and transparent when cooked. Equal amounts of wontons and dumplings are scalded in boiling water, and the wontons are cooked for a shorter time; during the process of cooking the dumplings, cold water is added three times, and the dumplings sink and float three times before they are cooked.