1. Generally, wonton floats in the pot and is cooked when it swells.

2. The cooking method of wonton is basically the same as that of jiaozi. After the water is boiled, pour in the wonton and gently push it in one direction with a spoon to avoid sticking together. You can also drop a few drops of cooking oil into the pot, which is also a good way to keep wonton from sticking together. Wonton basically floats on the surface of the water and is cooked a little. If the filling is full, it will take a little longer.

Wonton, also known as flat food, is one of the traditional snacks in Guangdong and Guangxi, belonging to Cantonese cuisine. Unlike most "wonton" in southern China, it was originally classified as a kind of cake. It is called wonton because its pronunciation in Cantonese is similar to that of wonton. After years of development, wonton has its own unique style, and the skin and stuffing inside are different from wonton.