North Yuanbao Wonton: Take a wonton skin and put it flat on the palm of your hand. Use chopsticks to take a proper amount of meat stuffing and put it in the middle of the wonton skin slightly below. Roll up one side of the wonton skin to about 1/2 of the wonton skin. Roll it in again, and roll it to 3/4 of the wonton skin. Overlap the two corners of the wonton skin and pinch them tightly.

Sichuan wonton is also called wonton soup: take a wonton skin and put it flat on the palm of your hand, and put a proper amount of meat stuffing in the center of the wonton skin with chopsticks. Fold the wonton skin in half diagonally and pinch the corners tightly. Hook and press the meat stuffing with your middle finger. Fold the two corners together and pinch them tightly.

Hong Kong-style wonton wrapping method: Take a wonton skin and put it flat in the palm of your hand, and put a proper amount of meat stuffing in the center of the wonton skin with chopsticks. Press the stuffing down with chopsticks. Pinch the wonton skin in the middle with five fingers. Pinch the seal repeatedly with a tiger's mouth.

wonton

Hundun (Hundun or Huntun), called Wonton in Guangdong, Guangxi and Tianjin, and Wonton in Bashu, is a traditional Chinese food. Wonton originated from a traditional folk pasta in the north of China. It is stuffed with thin noodles, cooked in a pot, and usually served with soup. Dumplings have not changed significantly for thousands of years, but wonton has developed in the south and has an independent style.

From the Tang Dynasty, the names of wonton and dumplings were formally distinguished. Up to now, wonton has become a famous snack with many names, different productions, delicious flavor and spread all over the country, which is deeply loved by people.