2. Note that if the wonton skin is not wrapped, prepare a bowl of water. When wrapping, sprinkle some water on the pinched mouth with chopsticks. When cooking wonton, don't cook it for too long, otherwise the wonton skin will be too thin and easy to boil.
Wonton is a delicacy in China, and the Chinese pinyin is Hun Tú n or hún tun softly; Cantonese: w? n3 t？ N 1, with the same sound as "wonton"; Shandong dialect: Hun Dù n; English name: Wonton, Huntun) is a kind of traditional folk pasta which originated in China. It is stuffed with thin leather bags and meat, cooked in a pot, and usually eaten with soup.
In Dialect written by Yang Xiong in the Western Han Dynasty, it was mentioned that "the cake is called Tun". Wonton is a kind of cake, the difference is that its stuffing is meat, which is cooked and eaten; If cooked in soup, it is called "soup cake".
Ancient China people thought it was a sealed steamed stuffed bun with no seven holes, so it was called "chaos". According to China's word formation rules, it was later called "Wonton". At this time, wonton is no different from jiaozi. Since the Tang Dynasty, the names of wonton and jiaozi have been formally distinguished.